Using hands, massage just half the kale until bright green. Add mirin, sesame oil, sesame seeds, and a pinch of salt to medium bowl and toss to coat. Set aside. (TIP: Massaging kale makes it easier to digest raw.)

Combine carrots and garlic in food processor and process until finely chopped, about 1 minute. Add remaining kale, drained kimchi, mushroom, and scallion and pulse filling until minced, about 1 minute. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add filling and a pinch of salt and cook until fragrant and softened, 5 to 7 minutes. Transfer to bowl and wipe skillet clean; set aside for step 4.

Lay dumpling wrappers on clean work surface and fill small bowl with cold water. Add heaping teaspoon of filling to center of each wrapper. Dip finger in cold water and wet rim of each wrapper. Fold dumpling wrappers over filling and press down to seal, pinching tightly. (TIP: Don’t overstuff dumplings or they’ll be hard to seal.)

In same skillet, heat 2 tsp vegetable oil over medium-high heat. Add just half the dumplings and cook until browned and crispy, 1 to 3 minutes per side. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until water has evaporated and dumplings are tender, 3 to 4 minutes. Transfer to plate and repeat with 2 tsp vegetable oil and remaining dumplings.

Stir together reserved kimchi liquid, yogurt, and a pinch of salt in small bowl. Divide dumplings and sesame-kale salad between plates and serve with kimchi sauce. Enjoy!

You can also mince filling ingredients by hand instead of pulsing in food processor. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.