Pork and Kimchi Dumplings

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

Ingredients:

1/2 cup finely chopped shiitake mushroom caps

1/2 cup finely chopped shang kimchi

1/4 cup finely chopped green onions

1 teaspoon cornstarch

1 teaspoon minced peeled fresh ginger

2 teaspoons mirin (sweet rice wine)

2 teaspoons low-sodium soy sauce

1/2 teaspoon dry mustard

1/2 teaspoon dark sesame oil

4 ounces ground pork

24 gyoza skins

1 teaspoon cornstarch

cooking spray

1 tablespoon minced green onions

3 tablespoons low-sodium soy sauce

1 1/2 tablespoons mirin (sweet rice wine)

1 1/2 tablespoons rice vinegar

1 teaspoon sesame seeds, toasted

1/2 teaspoon dark sesame oil

Directions:

1. To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).
2. Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.
3. To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

By RecipeOfHealth.com