Place ground pork and kimchi into a plastic bag and knead until sticky to form the meat mixture.

Spread half of the sesame oil (1 tsp) thinly across a rectangular pan using a paper towel. Layer 9 gyoza wrappers slightly overlapping to cover the entire pan.

Spread half of the meat mixture over the wrappers, add the melting cheese slices, then spread the remaining meat mixture on top. Cover with the remaining 5 gyoza wrappers, slightly overlapping.

Heat the pan over medium-low heat, cover with a lid, and cook until the bottom is golden brown. Add 30cc of water to the pan edge, cover again, and steam for 5–6 minutes until the meat is cooked through.

Remove the lid and cook over medium heat to evaporate excess water. Add the remaining sesame oil (1 tsp) around the pan edge and cook until crispy.