Dumpling Soup (Manduguk)
You can just use frozen dumplings for this Korean soup if you want to save time, but I had a long weekend and a toddler to entertain. The process of making fresh dumplings is actually fairly easy and even fun! You can even save extras to eat steamed or fried.
Cooking Method
Stovetop
Time
๐๐
Recipe
Ingredients
40 DUMPLING WRAPPERS
4 OZ GROUND PORK
1 CUP KIMCHI
5 OZ TOFU
1/2 YELLOW ONION, FINELY CHOPPED
3 GREEN ONIONS, CHOPPED
1 TBSP GARLIC, MINCED
1 TSP GINGER, MINCED
1 TBSP SESAME OIL
1 TBSP SOY SAUCE
1 EGG
1/2 TSP SALT
1/2 TSP PEPPER
โAnchovy Stock (recipe post here)
4 L OF WATER
20 DRIED ANCHOVIES
4-6 DRIED SHIITAKE MUSHROOMS
1/2 CUP OF DRIED SHRIMP
9x9 IN PIECE OF DRIED KOMBU
1 LB KOREAN RADISH, PEELED AND CUT IN LARGE CHUNKS
6 GARLIC CLOVES
4 WHITE SECTIONS OF GREEN ONIONS
1 YELLOW ONION PEELED AND HALVED
KOREAN SOUP SOY SAUCE
โToppings
GREEN ONIONS, CHOPPED
2 EGGS, YOLK AND WHITES SEPARATED
SEAWEED SNACK, SLICED IN STRIPS
Instructions
Place all ingredients for anchovy stock in a pot except for soup soy sauce and bring to a boil and simmer for 15 minutes. Remove kombu and continue simmering for 10 minutes. Strain stock into another pot, season with soup soy sauce as desired.
Cook egg yolk and whites separately in a thin layer in an oiled pan. Slice in thin strips. Set aside.
Place tofu in paper towels and press down to squeeze out all the water. Chop in small squares and set in a large mixing bowl.
Finely chop kimchi and squeeze out excess juice. Set in mixing bowl.
Combine remaining ingredients for dumplings except for the wrappers into the bowl and mix well by hand.
Place 1 tablespoon of mixture in a wrapper, wet edges with water and fold into desired shape. Repeat until finished.
Cook dumplings in stock or ladle desired amount of stock in another pot and reserve the remaining for use later. Boil for a few minutes or until dumplings float.
Serve topped with egg yolk and white strips, seaweed strips and green onion.
Freeze any leftover dumplings or stock.
Process
