Pork And Kimchi Dumplings

• Dumplings:
• 1/2 cup finely chopped shiitake mushroom caps
• 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
• Sauce:
• 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

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.

shiitake mushroom, green onions, cornstarch, fresh ginger, mirin, soy sauce, dry mustard, dark sesame oil, ground pork, skins, cornstarch, cooking spray, green onions, soy sauce, mirin, rice vinegar, sesame seeds, dark sesame oil

Taken from www.myrecipes.com/recipe/pork-kimchi-dumplings (may not work)