Mandu (Korean Dumplings) With Yangnyum Dipping Sauce

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1 T dark brown sugar

1 tsp fresh crushed garlic (I use a mortar and pestle)

1 tsp ground black pepper

1/2 C finely minced scallions, sautéed until bright and fragrant, cooled to room temperature

1/2 tsp fresh ginger juice

2 T toasted sesame oil

1/5 C (scant) soy sauce

1 extra large egg, separated

5 oz frozen, good quality spinach leaves, thawed, lightly drained (don’t squeeze it so much that all you have left is fiber)

plain, fine white breadcrumbs

1 lb ground chicken

1 package wonton or gyoza wrappers

olive oil or grapeseed oil*


1/2 tsp crushed garlic

1 T minced scallions

1 T ground, toasted sesame seeds

1/4 C soy sauce

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