Pork Dumplings With Chile-Sesame Sauce

• 3 tablespoons vegetable oil
• 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
• 6 (large) scallions, light green parts, finely chopped
• 3/4 pound baby bok choy, finely chopped
• 1 (medium) carrot, coarsely shredded
• 4 cloves (large) garlic, finely chopped
• 2 tablespoons fresh ginger, minced
• 1/4 cup low-sodium soy sauce
• 2 teaspoons mirin or sweet sherry
• 1 teaspoon Asian chile-garlic sauce
• Kosher salt
• 1 pound ground pork
• 2 containers wonton wrappers
• 2 tablespoons cornstarch mixed with 1 cup of water
• 1 cup low-sodium soy sauce
• 1/4 cup Chinese black bean sauce
• 1/4 cup sesame oil, toasted
• 4 teaspoons fresh ginger, minced
• 4 teaspoons Asian chile-garlic sauce
• 4 teaspoons mirin or sweet sherry

1. In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.
2. Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
3. Combine all of the ingredients in a medium bowl.
4. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
5. Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

vegetable oil, shiitake mushrooms, scallions, choy, carrot, garlic, fresh ginger, soy sauce, sweet sherry, asian chilegarlic, kosher salt, ground pork, containers wonton wrappers, cornstarch, soy sauce, chinese black bean sauce, sesame oil, fresh ginger, asian chilegarlic, sweet sherry

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