Korean Dumpling Soup Recipe
Ingredients
| Bean sprouts | 1 Cup (16 tbs), canned | |
| 1/4 head of a small regular white cabbage | ||
| Soy bean | 1 | |
| 2 1/2-inches square or 1 egg, slightly beaten | ||
| Salad oil | 1 Tablespoon | |
| 1/4 pound chuck roast or round steak, chopped | ||
| 3 green onions and tops, chopped | ||
| Soy sauce | 1 1/2 Tablespoon | |
| Sesame seed | 1 1/2 Teaspoon, crushed | |
| 60 won ton noodles (3-inches square), purchased or made from recipe | ||
| Regular | 2 Can (10oz) | |
| Chopped green onions and tops for garnish | ||
Directions
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.
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.
Chef
