snack

Steamed Mandu with Kimchi-Turkey Filling and Vinegar-Dill Dip

Name: Steamed Mandu with Kimchi-Turkey Filling and Vinegar-Dill Dip
Ingredients: 45.2 g Turkey thigh, finely minced; 116.8 g Daikon probiotic premium kimchi, finely chopped; 17.4 g EGG WRAPS WITH PEA PROTEIN & CHIA SEEDS; 58.4 g Onions, sweet, finely minced; 29.2 g English muffins multi-grain; 19.5 ml California champagne vinegar

Nutrition

253

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Turkey thigh, finely minced45.2 g

Daikon probiotic premium kimchi, finely chopped116.8 g

EGG WRAPS WITH PEA PROTEIN & CHIA SEEDS17.4 g

Onions, sweet, finely minced58.4 g

English muffins multi-grain29.2 g

California champagne vinegar19.5 ml

Instructions

In a small mixing bowl, combine the minced turkey thigh, finely chopped kimchi, minced sweet onion, and crumbled multi-grain english muffin (which acts as a traditional binder). Mix vigorously with a fork until the mixture becomes sticky and cohesive.

Lay out the egg wraps on a clean surface. Spoon a small portion of the turkey-kimchi filling into the center of each wrap. Fold the edges up and pleat them to seal the dumplings.

Prepare a steamer basket lined with parchment paper. Place the mandu in the basket, ensuring they do not touch.

Steam over boiling water for 8-10 minutes, or until the turkey is opaque and cooked through and the skin is tender.

While the mandu steam, whisk together the champagne vinegar and a pinch of fresh dill to create a bright, acidic dipping sauce.

Plate the warm mandu immediately, serving with the vinegar-dill dip on the side to cut through the savory richness of the turkey.