Soups
Dumpling soup
Boil commercial dumplings in clear broth and add eggs and green onions.
- Prep
- 10 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Frozen mandu dumplings Unpackaged frozen weight
- 360 g
- Unsalted beef broth
- 5 C
- egg
- 1 piece
- Large green onion (daepa)
- 20 g
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/3 T
- black pepper
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
boiling broth
Add soy sauce 1 T and minced garlic 1/3 T to the broth 5 C and boil.
-
Add frozen dumplings to the boiling broth
Add the frozen mandu 360 g to the boiling broth and nudge gently with a ladle to prevent sticking.
-
Simmer the dumplings over medium heat
When the broth returns to the boil, reduce to medium and follow the timing and cooking instructions on the package.
-
Check the centre of the meat filling
For meat-filled mandu, check that the centre stays at 75°C or higher for 1 minute.
-
Drizzle in the beaten egg
Beat the egg 1 piece and drizzle it in a thin stream around the boiling broth.
-
Let the egg set, then add scallion and pepper
Wait for the ribbons to set completely before stirring in the sliced scallion 20 g and ground pepper about 0.08 T.
