Low Fat Pork and Kimchi Dumplings

These dumplings are not only low in fat but also loaded with flavors. I found this from cooking light website.

• Ready In: 45 mins
• Serves: 8

Ingredients

• Dumplings

• 1⁄2 cup  finely chopped  shiitake mushroom caps
• 1⁄4 cup  finely chopped green onion
• 1⁄2 cup  finely chopped  cabbage kimchi
• 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

• Sauce

• 1  tablespoon  minced green onion
• 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.