Anita Lo, esteemed Chef and cookbook author, guides us through a spirited journey of cooking Korean-influenced pork-and-kimchi potstickers. Her recipe yields a hearty amount of dumplings, enough to entertain a group between four and six, or an even larger crowd when served as appetizers. The use of pre-made gyoza wrappers simplifies the process, promising a healthy serving of delicious dumplings in approximately an hour.

Uniquely identified, a potsticker is a specific kind of dumpling - prepared through both pan-frying and steaming. Unlike standard dumplings which may just be cooked in one way or another, the potsticker boasts an appealing balance of crispy and soft textures. When skillfully prepared, these dumplings will sport a juicy, slightly see-through skin, while the bottom will be golden brown and crunchy. A hot pan is integral to achieving ideally crispy edges on your potstickers, as this allows the dumplings to sizzle briefly prior to the addition of the water.

Notably, these dumplings require only a modest coating of oil to generate the sought-after crust. The term "pot sticker", as accredited to Buwei Yang Chao in her 1945 book "How to Cook and Eat in Chinese", emphasizes that the dumpling should not adhere so strongly to the pan that it tears upon removal – indicating that perhaps more oil was needed.

Endowed with authentic flavors, these potstickers are served alongside a traditional dipping sauce. This sauce blends soy sauce, rice vinegar, garlic, scallions, pan-toasted sesame seeds, and a dash of water. This mixture should be prepared in advance, allowing time for these diverse flavors to infuse before serving.

Using this recipe, you can create a delectable and easy-to-prepare treat for your friends and family. It's a perfect appetizer for any social gathering, and with its appealing combination of crunchy and tender textures, these well-crafted Korean potstickers are sure to delight everyone's palate. So why wait? Give this recipe a try and offer your guests a taste of culinary expertise.