Snack · Korean · 25 min
Kimchi-Tofu Mandu (Steamed Dumplings with Soy-Vinegar Dip)
- Calories
- 197
- Protein
- 18g
- Carbs
- 11g
- Fat
- 10g
Ingredients
- 50.5 g ground turkey
- 37.6 g extra-firm tofu
- 20.7 g napa cabbage kimchi
- 1 clove garlic
- 0.5 tsp ginger root
- 1 tbsp scallion
- 0.5 tsp sesame oil
- 8.4 g wonton wrappers
- 1 tbsp soy sauce
- 1.5 tsp rice vinegar
Method
- 01In a mixing bowl, combine the ground turkey, pressed minced tofu, finely chopped kimchi, half of the minced garlic, half of the grated ginger, half of the scallions, and 1/4 tsp sesame oil. Knead the mixture well until cohesive.
- 02Place a round portion of filling into the center of each wonton wrapper. Lightly moisten the edges with water, fold over to form a half-moon, and pleat the edges securely to seal.
- 03Prepare a bamboo steamer lined with parchment paper or cabbage leaves. Arrange the mandu in a single layer without touching.
- 04Bring water to a boil in a steamer pot or wok. Place the steamer basket over the water, cover, and steam for 8–10 minutes until the turkey is opaque and thoroughly cooked to an internal temperature of at least 165°F (74°C).
- 05While steaming, whisk together the soy sauce, rice vinegar, remaining grated ginger, remaining minced garlic, and remaining 1/4 tsp sesame oil in a small dish.
- 06Transfer the mandu to a plate, sprinkle with the remaining chopped scallions, and serve hot with the dipping sauce.
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