Snack · Korean · 15 min
Steamed Mandu with Kimchi-Turkey Filling and Vinegar-Dill Dip
- Calories
- 253
- Protein
- 21g
- Carbs
- 31g
- Fat
- 5g
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
Method
- 01In 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.
- 02Lay 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.
- 03Prepare a steamer basket lined with parchment paper. Place the mandu in the basket, ensuring they do not touch.
- 04Steam over boiling water for 8-10 minutes, or until the turkey is opaque and cooked through and the skin is tender.
- 05While the mandu steam, whisk together the champagne vinegar and a pinch of fresh dill to create a bright, acidic dipping sauce.
- 06Plate the warm mandu immediately, serving with the vinegar-dill dip on the side to cut through the savory richness of the turkey.
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