Skip to content
Steamed Mandu with Chili Garlic Dipping Sauce

Steamed Mandu with Chili Garlic Dipping Sauce

  1. To steam dumplings without a bamboo steamer, place a large pot of water on high heat and bring up to a simmer.

  2. Tear each napa cabbage leaf in half and place leaves on top of a metal cooling rack. Place a piece of frozen bibigo™ Beef & Vegetable Mandu on top of each leaf to prevent the dumplings from sticking.
  3. Cover the cooling rack in aluminum foil, forming a loose tent over the dumplings, but crimping around the edges of the rack to form a seal. Place cooling rack carefully over the pot of simmering water and allow dumplings to steam for 8 minutes.
  4. In the meantime, combine soy sauce, black vinegar, sugar, garlic, Thai chilies, sesame oil, and water in a small pot on medium-low heat and bring to a simmer. Transfer to a small dish.
  5. When dumplings are ready, remove the pot from heat and, wearing an oven mitt, carefully remove the foil.
  6. Transfer the dumplings onto a plate and serve together with dipping sauce.

Shopping Cart

Order processing starts the next business day. Orders are shipped Monday - Wednesday only.