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Nutrition Facts
Serving Size 1 (427g) Recipe makes 4 servings The following items or measurements are not included below: dumplings
Calories 145
Calories from Fat 99		(68%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1931mg		80%
Potassium 313mg		8%
Total Carbohydrate 6.0g		1%
	Dietary Fiber 0.9g	3%
	Sugars 1.7g
Protein 6.3g		12%
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Korean Dumpling Soup

Recipe #368924 | 17 min | 2 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Debbie R.
May 1, 2009

Korean mandoo dumplings are pretty much like gyoza dumplings, so that's what used here. Homemade stock is important when there are only a few ingredients, unless you really like a particular boxed or canned stock.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons dark sesame oil
1 medium onion, chopped
2 tablespoons minced garlic
6 cups beef stock (or chicken stock)
pepper
12-24 gyoza dumplings
3 tablespoons soy sauce
1/2 cup minced scallion

Directions

1
Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
2
Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
3
NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.