Steamed Pork and Kimchi Mandu with Soy-Vinegar Dipping Sauce

In a small bowl, combine the ground turkey, finely chopped kimchi, and blanched/squeezed spinach. Mix until the mixture becomes sticky and well-combined.

Spoon a small amount (approx 15g) of the filling into the center of each dumpling wrapper. Wet the edges with a dab of water, fold into a half-moon, and pleat the edges to seal securely.

Prepare a bamboo steamer with a liner or parchment paper. Steam over boiling water for 8-10 minutes, or until the wrappers are translucent and the turkey is fully cooked through.

While they steam, whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, and a pinch of toasted sesame seeds for the dipping sauce.

Serve hot, directly from the steamer, with the dipping sauce on the side. The filling should be savory and slightly tangy from the kimchi.