Low Fat Pork and Kimchi Dumplings

Submitted by Happy_Housewife

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

 

• Ready In: 45mins
• Ingredients: 18
• 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.