Kimchi and Pork Dumplings

These simple dumplings are deep-fried at high heat so they stay light and crisp and not at all greasy. They’re also good steamed or cooked briefly in simmering broth—a vegetable stock seasoned with a little soy sauce and chile paste, for example, or a miso broth with sliced shiitake mushrooms and scallions. The dumpling recipe is easily halved—or doubled: Freeze the extras, uncooked, in a single layer until hard, then put in freezer bags, where they’ll keep for 6 months or so, ready to be d