Method

• 1.
  Heat oils in a large non-stick frypan over medium heat. Add the bacon and cook for 5-6 minutes or until crispy. Strain oil and bacon through a sieve into a bowl, reserving 2 tbs oil and 1 tbs crispy bacon in separate small bowls. Place remaining bacon in a large bowl and set aside.

• 2.
  Place the vermicelli in a heatproof bowl and cover with boiling water. Set aside to soak for 5 minutes. Drain vermicelli well and carefully transfer onto a clean tea towel to squeeze out excess water. Finely chop.
• 3.
  Place the kimchi in small food processor and whiz until finely chopped. Add chopped kimchi, cornflour, oyster sauce, sesame seeds and vermicelli to the bacon in the large bowl and combine well.
• 4.
  Working with 1 wonton wrapper at a time, brush with water and place 2 tsp filling in the centre. Fold in half to make a semicircle, then crimp edges to seal. Repeat with remaining wonton wrappers and filling.
• 5.
  Whisk the extra cornflour with 1 cup (250ml) water. Heat half the reserved oil in a large non-stick frypan over medium heat. Add half the dumplings and cook for 4 minutes. Carefully add half the cornflour mixture, cover with a lid and cook for 3 minutes or until the water has evaporated and the dumplings are cooked. Remove lid and cook for a further 2-3 minutes or until cornflour is golden and crisp. Remove dumplings from pan and repeat with remaining oil, dumplings and 1/2 cup (125ml) cornflour mixture.
• 6.
  Combine vinegar, soy, ginger and reserved bacon in a small bowl. Transfer dumplings to a serving plate and scatter over shiso. Serve with dressing alongside.