Brain Dumplings With Kimchi-Chile Sauce

• 3/4 pound ground pork
• 2 teaspoon soy sauce
• 1/2 teaspoon garlic chile sauce (Sambal Oelek)
• 1/4 cup thinly sliced green onions
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon lime zest
• 1/4 teaspoon white pepper
• 1 teaspoon sugar
• 1 large egg, lightly beaten
• 18 round gyoza skins
• cooking spray
• Napa cabbage leaves or lettuce leaves
• 1 cup store bought kimchi
• 2 tablespoons garlic chile sauce (Sambal Oelek)
• 2 teaspoons dark sesame oil
• 2 teaspoons rice vinegar
• 2 teaspoons lime juice
• 2 tablespoons water

1. For Dumplings:
2. Combine pork, soy sauce, 1/2 tsp. garlic chile sauce and next 7 ingredients in a medium size mixing bowl. Stir gently till well mixed.
3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon 2 rounded teaspoon pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.
4. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Serve dumplings tossed with Kimchi-Chile Sauce, then stack into tiny bowls, jars or plates to look like brains.
5. For Kimchi-Chile sauce:

ground pork, soy sauce, garlic, green onions, clove garlic, ginger, lime zest, white pepper, sugar, egg, skins, cooking spray, cabbage, garlic, dark sesame oil, rice vinegar, lime juice, water

Taken from www.myrecipes.com/recipe/brain-dumplings-with-kimchi-chile-sauce (may not work)