Steamed Mandu with Chili Garlic Dipping Sauce

Steamed Mandu with Chili Garlic Dipping Sauce


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.
  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 7–8 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.

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