PORK & KIMCHI DUMPLINGS WITH SAUCE

Dumplings:

½ cup finely chopped shiitake mushroom caps

½ cup finely chopped Shang Kimchi [see next recipe]

¼ 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

½ teaspoon dry mustard

½ 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 ½ tablespoons mirin [sweet rice wine]

1 ½ tablespoons rice vinegar

1 teaspoons sesame seeds, toasted

½ teaspoon dark sesame oil

1. To prepare dumplings, combine first 10 ingredients.  Working with 1 gyoza skin at a time, spoon about 1 ½ 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 loosly 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.  Makes 8 servings.  

Shang Kimchi:

14 cups coarsely chopped napa cabbage [about 2 pounds]

3 tablespoons kosher salt

1 tablespoon sesame seeds, toasted

2 ½ tablespoons sambal oelek or Thai chile paste

2 tablespoons minced fresh garlic

2 teaspoons dark sesame oil

1. Place cabbage and salt in a large bowl, tossing gently to combine.  Weigh down cabbage with another bowl.  Let stand at room temperature 3 hours, tossing occasionally.  Drain and rinse with cold water.  Drain and squeeze dry.

2. Combine cabbage, sesame seeds, and remaining ingredients.  Cover and refrigerate at least 4 hours before serving.  Makes 4 cups.