Pork and Kimchi Dumplings

For a while, I have been meaning to upload these dumplings that I made. The grocery only had dumpling wrappers past their expiration date, so I had to buy wonton wrappers. They worked out fine. I ended up making them twice because there was enough ingredients. Below is the recipe for the dumplings and the kimchi from MyRecipe.com:

Dumplings

Ingredients
Dumplings:
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

Sauce:
1 tablespoon minced green onions
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

Preparation
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.

Kimchi

Ingredients
14 cups coarsely chopped napa cabbage (about 2 pounds)
3 tablespoons kosher salt
1 tablespoon sesame seeds, toasted
2 1/2 tablespoons sambal oelek or Thai chile paste
2 tablespoons minced fresh garlic
2 teaspoons dark sesame oil

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