Kimchi-Tofu Mandu (Steamed Dumplings with Soy-Vinegar Dip)

In a mixing bowl, combine the ground turkey, pressed minced tofu, and finely chopped kimchi. Massage the mixture with your hands until it becomes sticky and cohesive.

Place a teaspoon of the filling into the center of each wonton wrapper. Moisten the edges with a touch of water, fold into a half-moon shape, and pleat the edges to seal tightly.

Prepare a bamboo steamer lined with parchment paper or cabbage leaves. Arrange the mandu in a single layer, ensuring they do not touch.

Bring water to a rolling boil in a wok or deep pan. Set the steamer over the water, cover tightly, and steam for 8–10 minutes until the wrappers are translucent and the turkey filling is opaque and cooked through.

While the mandu steam, whisk together soy sauce, rice vinegar, a pinch of grated ginger, and a drop of sesame oil in a small dish.

Serve immediately while piping hot. The skin should be silky and thin, yielding to a savory, spicy, and satisfyingly textured filling. Garnish with a sprinkle of scallions if desired.