Steamed Dumplings with Chili Garlic Dipping Sauce

Steamed Dumplings with Chili Garlic Dipping Sauce

Ingredients

10 Bibigo Beef & Vegetable Mandu

5 napa cabbage leaves

5 tsp soy sauce

1 tbsp black vinegar

1 tbsp sugar

1 clove garlic, minced

2-3 red Thai chilies, sliced

1 tsp sesame oil

1 tbsp water

  1. To steam dumplings without a bamboo steamer, place a large pot of water on high heat and bring up to a simmer.
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  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.
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  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 7–8 minutes.
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  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.
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  5. When dumplings are ready, remove the pot from heat and, wearing an oven mitt, carefully remove the foil.
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  6. Transfer the dumplings onto a plate and serve together with dipping sauce.
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