Lazy Pork Dumplings

1. Combine flour, water, and 1/2 teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; let rest for 1 hour at room temperature.

2. Combine ground pork, green onions, chives, garlic, and ginger in a bowl; season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper using two forks to mix in until just combined. Cover bowl with plastic wrap; refrigerate until ready to use.

3. Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.

4. Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.

5. Arrange about 1/4 pork filling down middle of dough about thickness of your thumb using moistened fingers. Fold entire length dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.

6. Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

Chef's Notes:

You can substitute 1 teaspoon fine salt for the kosher salt.

If you're going to freeze these for future use, be sure to do that while they're sitting on a lightly floured tray. Then, once frozen, you can transfer them into resealable plastic bags.