Steamed Turkey and Spinach Mandu

In a small bowl, combine the ground turkey, finely chopped spinach, minced scallions, and a splash of soy sauce. Mix vigorously with chopsticks until the mixture becomes slightly sticky and cohesive.

Place about 1 tablespoon of the filling in the center of each mandu wrapper. Moisten the edges with a touch of water, then fold into a half-moon shape, pleating the edges tightly to seal.

Arrange the mandu in a bamboo steamer lined with parchment paper or a thin layer of cabbage leaves to prevent sticking. Ensure they do not touch.

Place the steamer over rapidly boiling water and steam for 8-10 minutes. The wrappers should become translucent and the filling firm to the touch.

Serve immediately while piping hot. The contrast between the thin, delicate skin and the savory, herbaceous turkey filling is best enjoyed with a simple dipping sauce of soy sauce and a touch of rice vinegar.