Lunch: Pork and Kimchi Dumplings Recipe | MyRecipes

This recipe includes superfoods such as:

Kimchi

Health benefits of Pork and Kimchi Dumplings Recipe | MyRecipes

Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

Ingredients

1/2 cup finely chopped shiitake mushroom caps
1/2 cup finely chopped Shang Kimchi
1/4 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
1/2 teaspoon dry mustard
1/2 teaspoon dark sesame oil
4 ounces ground pork
24 gyoza skins
1 teaspoon cornstarch
Cooking spray

Instructions

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).
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.
To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

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