Korean · Dinner
Steamed Meat Dumplings
Korean-style steamed pork dumplings (mandu) enriched with shrimp and egg white for protein, wrapped in thin dumpling skins with scallion, ginger, garlic and toasted sesame oil, finished with a gochugaru-spiked black vinegar dipping sauce and served with napa cabbage-edamame slaw.
$5
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
546Calories
59.8gProtein
17.5gFat
40gCarbs
3.8gSugar
5.6gFiber
1814mgSodium
215mgChol
5.3gSat Fat
920mgPotassium
125mgCalcium
4.8mgIron
2.1mcgVitamin B12
16mgVitamin C
Goes well with
Sake or Light Lager Beer
local
Yuzu Citron Tea (Yujacha)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Salt napa cabbage and let sit 10 minutes, then squeeze out moisture until dry. Finely chop the napa cabbage, shrimp, and scallions; mince the garlic and grate the ginger.
2
Build
Combine ground pork, shrimp, egg white, squeezed cabbage, edamame, scallions, garlic, ginger, sesame oil, soy sauce, salt and white pepper in a bowl; mix by hand until cohesive and sticky.
3
Wrap
Place a heaping tablespoon of filling in the centre of each dumpling wrapper, moisten edges with water, fold into half-moons and pleat to seal firmly.
4
Steam
Arrange 8 dumplings on parchment-lined steamer over boiling water, cover and steam on high heat for 12 minutes until wrappers turn translucent and filling is opaque.
5
Rest
Remove from heat and let dumplings sit covered for 2 minutes until wrappers firm up.
6
Finish
Stir soy sauce, rice vinegar, gochugaru and sesame oil together in a small dish.
7
Plate
Arrange dumplings on a small plate with dipping sauce alongside for dunking.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz413g ground pork
- 4.2 oz120g shrimp
- 22 large egg white
- 5 oz140g napa cabbage
- 3.6 oz100g edamame
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1616 round dumpling wrappers (about 2.3 oz/65g)
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sesame oil
