For the Filling:

1. Heat the oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes or until softened. Add in the garlic and ginger and cook for another minute.
2. Add in the kimchi, pickling liquid, and soy sauce. Cook, stirring frequently, until most of the liquid has evaporated. Remove from heat and allow to cool.
3. Once cooled, combine the kimchi mixture with the ground pork in a large bowl. Add in the chopped scallions and stir to incorporate. Chill in fridge for at least 20 minutes (keep cold until ready to use).

For the Dipping Sauce:

1. Whisk all ingredients together in a bowl. Set aside until ready to serve.

Assembly:

1. To form the pot stickers, place wrappers on flat working surface and lightly brush edges with egg wash. Place ½ tablespoon of the filling in the center of each wrapper and fold over in half, sealing the edges with fingers by making small pleats. Gently press the pot stickers down on the work surface to flatten the bottoms so they stand upright. Place formed pot stickers on a parchment-lined baking sheet until ready to cook (They also can be frozen at this point on a parchment-lined baking sheet. Once frozen, store them in plastic bags).
2. Wipe out the same skillet used to cook the filling mixture and add canola oil to coat the bottom. Heat over medium-high. Working in batches, place the pot stickers, flattened side down, in the oil and cook for 3 minutes (do not touch them during this time – this will create a crispy bottom).
3. Add ¼ cup of water and immediately cover pan to avoid any splattering. Steam until the pot stickers are puffy yet firm and all the water has evaporated, about 5-7 minutes. Remove lid and cook for an additional 1-2 minutes so that the bottoms can retain their crispiness. Transfer to a serving platter and continue with the remaining pot stickers. Serve warm with the dipping sauce.