Scallion Mushroom Dumplings

Add kale, sesame oil, sesame seeds, mirin, and a pinch of salt to a medium bowl and massage the sesame kale salad until the leaves become shiny, about 1 minute. Set aside.

Heat 2 tsp vegetable oil in a large skillet over medium-high heat. Add scallion, garlic, cremini mushrooms, carrot, just half the chopped kimchi, and a pinch of salt and cook the scallion mushroom filling until fragrant and softened, 5 to 7 minutes. TIP: We will reuse this skillet in a later step.

Place dumpling wrappers on a flat surface and fill a small bowl with cold water. Add a scant tablespoon of scallion mushroom filling to the center of each wrapper. Dip a finger in the cold water and wet the rim of each wrapper. Fold dumpling wrappers over the filling and press down to seal, pinching tightly. TIP: Don’t overstuff the dumplings or they’ll be hard to seal.

Wipe the large skillet clean and return to medium-high heat with 1 tbsp vegetable oil. Add half the scallion mushroom dumplings to the skillet and cook until browned and crispy, 2 to 3 minutes. Flip dumplings and cook for 1 minute. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until water has evaporated and dumplings are tender, 3 to 4 minutes. Repeat with remaining dumplings. TIP: Add another 1 tbsp vegetable oil before cooking the second batch of dumplings.

Add mayo and a pinch of salt to the bowl with the kimchi liquid and stir to combine the kimchi mayo. Add kimchi mayo to plates and top with scallion mushroom dumplings. Add sesame kale salad and remaining chopped kimchi. Use any remaining kimchi mayo for dipping. Enjoy!