Dinner · Korean · 25 min
Steamed Pork and Kimchi Mandu with Scallion-Ginger Soy Dipping Sauce
- Calories
- 636
- Protein
- 70g
- Carbs
- 41g
- Fat
- 22g
Ingredients
- 292.1 g ground pork
- 712.1 g napa cabbage kimchi
- 83.6 g spinach
- 71.4 g wheat dumpling wrappers
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1.8 tsp toasted sesame oil
- 10 g scallion
- 3 g ginger
- 1 tsp toasted sesame seeds
Method
- 01In a large bowl, combine raw ground pork, squeezed chopped kimchi, and minced spinach. Mix thoroughly until tacky and cohesive.
- 02Place a tablespoon of filling into the center of each wheat dumpling wrapper. Moisten edges with water, fold in half, and pleat to seal securely.
- 03Line a steamer basket with parchment paper and arrange mandu without touching.
- 04Bring water to a rolling boil under the steamer. Cover and steam mandu for 10-12 minutes until wrappers are translucent and ground pork filling reaches an internal temperature of 160°F (71°C).
- 05Whisk together soy sauce, rice vinegar, toasted sesame oil, minced scallion, and grated ginger in a small bowl to make dipping sauce.
- 06Plate warm mandu, sprinkle with toasted sesame seeds, and serve with dipping sauce.
Cook it with the whole plan around it
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