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
Steamed Mandu with Chili Garlic Dipping Sauce
Steamed Mandu with Chili Garlic Dipping Sauce
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To steam dumplings without a bamboo steamer, place a large pot of water on high heat and bring up to a simmer.
1
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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. 2
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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. 3
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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. 4
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When dumplings are ready, remove the pot from heat and, wearing an oven mitt, carefully remove the foil. 5
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Transfer the dumplings onto a plate and serve together with dipping sauce. 6
Featured Product: Mandu Beef & Vegetable 20oz
