Prepare the dipping sauce: Combine soy sauce, white vinegar, gochugaru, sesame seeds, and sugar in a bowl. Stir until the sugar dissolves.

In a large bowl, combine ground pork, minced scallions, finely chopped kimchi, minced garlic cloves, minced peeled ginger, lightly beaten egg, soy sauce, kosher salt, and finely chopped firm tofu.

Mix the ingredients thoroughly until well combined.

Lay out 4 gyoza wrappers on a clean work surface.

Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.

Brush the edges of each wrapper with water.

Place 1 tablespoon of the pork-kimchi filling in the center of each wrapper.

Fold one side of the wrapper over to form a half-moon shape, pressing the edges together to seal.

Transfer the assembled dumplings to a parchment-lined baking sheet.

Cover the dumplings with plastic wrap to prevent them from drying out while assembling the remaining dumplings.

In a separate bowl, whisk together cornstarch and 1 cup plus 2 tablespoons of water to create a slurry.

Heat 1 tablespoon of canola oil in an 8-inch nonstick skillet over moderate heat.

Arrange approximately 10 dumplings around the edge of the skillet, overlapping slightly to fill the space.

Cook the dumplings over moderate heat until the bottoms are golden brown.

Drizzle one-third of the cornstarch slurry evenly over and around the dumplings in the skillet.

Cover the skillet and cook for 1 minute to steam the dumplings.

Uncover the skillet and continue cooking until the dumplings are cooked through and the slurry has formed a thin, crispy crust.

This should take approximately 4 minutes.

Carefully invert the dumpling pancake onto a serving plate.

Repeat the process with the remaining dumplings and oil to make 2 more pancakes.

Serve the pork-kimchi dumpling pancakes immediately with the prepared dipping sauce.