1-2-3 Kimchi Baechu Mandu Cooking Video
The source author linked this exact cabbage-wrapped dumpling video.
Official cooking video · 1-2-3 Kimchi · YOUTUBEBaechu Mandu: Napa-Wrapped Chicken and Shrimp Dumplings (4 Servings)
A Korean dumpling variation wrapping chicken, shrimp and tofu in blanched napa leaves instead of flour skins. Makes about 14 pieces.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash 10–11 cabbage leaves, blanch stems for 1 minute then full leaves for 1 more minute. Cool in cold water and pat dry.
- 02
Shave thick ribs and halve large leaves to make about 14 flexible wrappers.
- 03
Keep raw chicken and vegetable boards separate. Chop shrimp, squeeze and mash tofu, and mince chives.
- 04
Mix 150 g chicken, 80 g shrimp, 100 g tofu, 10 g chives, 1 tbsp each soup soy sauce and sesame oil, 1/2 tsp garlic and 1/4 tsp ginger.
- 05
Put 1–1.5 tbsp filling on each leaf, fold sides and roll; leave space between dumplings in the steamer.
- 06
Steam covered over boiling water about 10 minutes, longer if needed. Verify the thickest filling reaches at least 74°C with a food thermometer.
- 07
Mix 1 tbsp each soy sauce, vinegar and water with 1/2 tbsp sugar. Add 1/2 tsp prepared mustard if desired.
- 08
Serve hot. Refrigerate leftovers in shallow containers below 4°C within 2 hours and reheat to 74°C.
Helpful source links
Before you cook
Contains shrimp, soy and sesame; soy sauce can contain wheat and optional mustard contains mustard. Separate raw chicken utensils; cook filling to 74°C. Chill within 2 hours below 4°C and reheat to 74°C.
Allergens: shrimp (crustacean shellfish), soy (tofu and soy sauce), sesame, wheat (check soy sauce label), mustard (optional)
Image & source credits
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