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Baechu Mandu (Cabbage Dumplings)

Costo $10, ahorrar $8

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Main Ingredients

    • 🥬 11 cabbage leaves
    • 🐖 200g ground pork
    • 🧈 150g tofu
    • 🌱 1 handful bean sprouts
    • 🧄 0.5 tbsp minced garlic

  • Seasonings

    • 1 tbsp cooking wine
    • A pinch of pepper
    • 0.5 tbsp sesame oil
    • 🧂 A pinch of salt
    • A pinch of ginger powder
    • 🥚 2 tbsp egg white
    • 🧅 A pinch of chopped green onion

PASOS

1

Separate cabbage leaves and trim the top 5 cm of each leaf.

2

Blanch the trimmed cabbage leaves in boiling water.

3

Blanch the bean sprouts and chop them finely.

4

Squeeze excess water from the tofu.

5

Season the ground pork with cooking wine, pepper, and ginger powder.

6

Combine the pork, tofu, bean sprouts, green onion, garlic, sesame oil, salt, and egg white in a bowl. Mix well.

7

Place a portion of the filling on a cabbage leaf and wrap it tightly, folding the sides inward.

8

Repeat the wrapping process for all 11 cabbage leaves.

9

Steam the cabbage dumplings in a steamer for 15–20 minutes over high heat.

10

Serve the steamed dumplings on a plate.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 25g
    Proteína
  • 10g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Use fresh cabbage leaves for the best texture.You can substitute ground pork with ground chicken or turkey for a leaner option.Serve with a soy-vinegar dipping sauce for added flavor.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.