Hearty Dumpling Soup Manduguk
Plump handmade dumplings stuffed with seasoned pork, tofu, and vegetables float in a crystal-clear beef broth that has been gently simmered to golden perfection. Finished with wisps of beaten egg and crisp scallions, this soul-warming soup is Korean New Year comfort in a bowl, though it deserves to be enjoyed year-round.
Ingredients
- 30 round dumpling wrappers (mandu pi)
- 8 oz ground pork
- 4 oz firm tofu, crumbled and squeezed dry
- 1 cup napa cabbage, finely chopped and salted
+ 11 more ingredients
Instructions
Salt the finely chopped napa cabbage and let it sit for 10 minutes. Squeeze out all excess moisture using a clean towel. This prevents soggy dumplings.
In a large bowl, combine ground pork, crumbled tofu, drained cabbage, minced green onions, garlic, 1 tablespoon soy sauce, sesame oil, pepper, and the beaten egg. Mix thoroughly until the filling is cohesive and well-seasoned.
Place a teaspoon of filling in the center of each dumpling wrapper. Wet the edges with water using your fingertip, fold in half to form a half-moon, and press firmly to seal, pushing out any air pockets.
For a traditional shape, bring the two pointed ends together and pinch to form a round tortellini-like dumpling.
Bring the beef broth to a boil in a large pot. Season with 1 tablespoon soy sauce and salt to taste.
Gently lower the dumplings into the boiling broth in batches. They will sink to the bottom initially.
Cook for 6-8 minutes. The dumplings are done when they float to the surface and the wrappers turn translucent.
Slowly drizzle the beaten egg into the simmering broth in a thin stream while stirring gently to create delicate egg ribbons.
Ladle the soup into bowls, distributing dumplings evenly. Garnish with sliced green onions and crumbled roasted seaweed.
Nutrition Estimate
Per serving • Estimated by Blinner AI