Pork Dumplings with Chile-Sesame Sauce

Ingredients

• 0.8 pound baby bok choy finely chopped
• 0.3 cup black bean garlic sauce chinese
• 1 medium carrots shredded (medium)
• 1 teaspoon sriracha 
• 4 teaspoons sriracha 
• 2 tablespoons cornstarch mixed with 1 cup of water
• 2 tablespoons ginger fresh minced
• 4 teaspoons ginger fresh minced
• 4 cloves garlic finely chopped (large)
• 1 pound ground pork 
• 12 servings kosher salt 
• 0.3 cup soy sauce low-sodium
• 1 cup soy sauce low-sodium
• 2 teaspoons mirin sweet
• 4 teaspoons mirin sweet
• 6 large spring onion light green finely chopped (large)
• 0.3 cup sesame oil toasted
• 0.5 pound mushroom caps thinly sliced
• 3 tablespoons vegetable oil 
• 2 containers wonton wrappers 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• wok
• wax paper
• slotted spoon
• kitchen scissors

Directions

1. In a skillet, heat the oil until shimmering.
2. Add the shiitake, scallions, bok choy and carrot; stir-fry over high heat until tender, 5 minutes.
3. Add the garlic, ginger, soy sauce, mirin and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt.
4. Transfer to a bowl and refrigerate until chilled, 15 minutes.
5. Line a large baking sheet with wax paper.
6. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling.
7. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.
8. Combine all of the ingredients in a medium bowl.
9. Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.
10. Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter.
11. Serve the remaining chile-sesame sauce alongside.