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Korean Dumpling Soup

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  Bean sprouts 1 Cup (16 tbs) (Fresh / Canned)
  White cabbage head 1⁄4 (Small Regular Cabbage)
  Fresh soy bean cake 1 (2 1/2-Inches Square)
  Egg 1 , slightly beaten
  Salad oil 1 Tablespoon
  Chuck roast/Round steak 1⁄4 Pound, chopped
  Green onion with tops 3 , chopped
  Soy sauce 1 1⁄2 Tablespoon
  Toasted sesame seed 1 1⁄2 Teaspoon, crushed
  Crushed toasted sesame seed 1 1⁄2 Teaspoon
  Wonton wrappers 60 (Purchased Or Made From Recipe , 3 Inches Square)
  Canned chicken broth 96 Ounce (2 Cans, 48 Ounce Each, Regular Strength)
  Chopped green onions with tops 1 Tablespoon (For Garnish)

Cook fresh bean sprouts in boiling water 3 minutes; drain and chop.
Cook cabbage in boiling water 5 minutes drain, chop.
Drain bean cake.
Heat salad oil in a frying pan, then brown meat quickly with 1 of the chopped green onions; add soy sauce and simmer 2 minutes.
Place bean sprouts, cabbage, soy bean cake (or beaten egg), meat mixture, and the remainder of the chopped green onion in a bowl; add 1/2 tea spoon of the crushed sesame seed.
Mash together until soy bean cake loses its identity.
Place 1 teaspoon filling in the center of each won ton noodle square; dampen edges slightly, then fold in half diagonally like a turnover to form a dumpling.
Pinch edges together to seal.
Cover filled dumplings with plastic wrap and refrigerate until ready to use.
To cook, heat chicken broth with the remaining 1 teaspoon crushed sesame seed: drop dumplings into boiling broth, one at a time.
After they rise to the top, cook for an additional 4 minutes.
For each serving, ladle broth and 5 or 6 dumplings into a bowl and sprinkle with onion.

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Korean Dumpling Soup Recipe