Korean · Lunch
Steamed Meat Dumplings
Steamed pork dumplings filled with seasoned ground pork, napa cabbage, scallion, ginger, and sesame oil, wrapped in thin wheat dough and cooked in a bamboo steamer until translucent. Served with a soy-vinegar dipping sauce sharpened with gochugaru and sliced scallion, a Korean dim sum staple known as mandu.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
408Calories
22.8gProtein
17.5gFat
40.2gCarbs
2.1gSugar
2.4gFiber
1478mgSodium
82mgChol
5.9gSat Fat
488mgPotassium
62mgCalcium
2.7mgIron
0.7mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
all-time-classics
Instructions
1
Prep
Toss napa cabbage with salt, let sit 10 minutes, then squeeze out excess liquid by hand until it stops dripping.
2
Build
Combine ground pork, cabbage, scallion, garlic, ginger, sesame oil, soy sauce, salt, pepper, and cornstarch; mix by hand until pale and sticky.
3
Wrap
Place a scant tablespoon of filling in each wrapper center, wet edges with water, pleat closed into a half-moon, press firmly.
4
Steam
Arrange dumplings with space between them in a parchment-lined steamer over boiling water; steam covered on high heat for 10 to 12 minutes until translucent.
5
Plate
Stir soy sauce, rice vinegar, sesame oil, gochugaru, and sliced scallion together in a small bowl; serve dumplings with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 4 oz114g napa cabbage
- 22 scallion
- 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 black pepper
- 2 tsp2 tsp cornstarch
- 2020 round dumpling wrappers (about 3 oz/85g)
- 2 tbsp2 tbsp soy sauce (for dipping sauce)
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil (for dipping sauce)
- 1/2 tsp1/2 tsp gochugaru
- 22 scallion (for dipping sauce garnish)
