Yesterday I posted my recipe for Pumpkin Mandu with Butter-Sage Sauce just in time for your Thanksgiving menus. Here is one more pumpkin mandu recipe that’s equally delicious & easy to make.
To make this mandu, simply mix together pumpkin puree, chopped spinach, sliced scallions, minced ginger & salt.
Then drop 1-2 tablespoons of the mixture onto your mandu pi (dumpling skins).
Steam the mandu. While the mandu are steaming, mix together soy sauce, sesame oil, rice wine & crushed red pepper to serve as a dipping sauce.
Also, there are only 5 days left for my 22 Days of Korean Fusion recipes!
To keep track of these recipes, you can repin links to the posts from my FGK pinterest board.
I also post all of my posts up on my FGK Facebook page.
Pumpkin-Spinach Mandu with Sesame-Soy Dipping Sauce
Pumpkin-Spinach Mandu Ingredients:
- 7.5 oz Pumpkin Puree (1/2 can)
- 1/2 Cup spinach, roughly chopped
- 2-3 scallions, sliced
- 1/2 tsp ginger, minced
- 1/4 tsp salt
- 12 mandu pi (dumpling skins)
Sesame-Soy Dipping Sauce:
- 2 Tbsp soy sauce
- 1/2 Tbsp rice wine
- 1/2 tsp sesame oil
- 1 pinch crushed red pepper
Mix together the pumpkin, spinach, scallions, ginger & salt. Lay the mandu pi on a flat surface & drop 1-2 Tablespoons of the pumpkin mixture in the middle of each. Lightly brush the outsides of the mandu pi with water to help them stick together. Fold each mandu in half to form a half circle & press the edges together to seal. Gently fold the outer edges in & pinch them together.
Using a medium sized sauce pot with a lid, fill with 1-2 inches of water. Bring the water to a boil. Line a small sieve with parchment paper. Place 3 mandu in the sieve at a time. Place the sieve in the pot so that it is resting just above the boiling water & put the lid on the potover the sieve the trap the steam. Let the mandu steam for 3-5 minutes or until soft.
In the meantime, whisk the soy sauce, rice wine, sesame oil & crushed red pepper together.
Serve the mandu with the sesame-soy sauce for dipping.
See you tomorrow!