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Home Yum Yum Sauce With Peanut Butter

Skinless Kimchi Dumpling Soup Kimchi Mandu Guk Recipe

Ingredients

How to make it

  • Put 1 cup water in the medium pot, add washed bean sprout; boil 5 minutes then transfer to colander to cool.
  • Squeeze tofu using cotton cloth or paper towel and put it into a large bowl; mix with beef, pork, chives, green onions, mushrooms, garlic, ginger and egg.
  • Wash kimchi lightly to get rid of spiciness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely then add to dumpling mixture.
  • Squeeze bean sprout; chop finely, add to dumpling mixture.
  • Add seasoning & cornstarch, egg; mix all ingredients throughly, using your hands.
  • Take a portion of mixture in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 1.5 inches in diameter.
  • Roll into the bed of flour; then put them on the tray (use waxed paper or put some flour on the tray); put into the freezer about 2-3 hours.
  • Remove dumpling from the freezer, put each 20 balls in a ziplock (4 serving per batch). You will have 5 or 6 batch.
  • ** Squeezing dry the ingredients completely if it is possible. **
  • HOW TO MAKE DUMPLING SOUP: (with ready made frozen dumplings. Easy to make!)
  • Ready made frozen dumplings: 20 for 4 servings
  • 6 cups of water and either a can of beef broth or beef stock paste to make beef stock; Boil the soup base and add 1 Tbsp minced garlic & 1 tsp soy sauce. a little bit of salt to taste.
  • First Put frozen dumplings dip into the egg and put into the soup.
  • Add Rice Ovaletts if you desire (Optional); boil
  • Add chopped green onions and 1 tsp sesame oil when beef stock starts to boil. Boil for about 3 to 4 minutes, and check if dumplings are floating.
  • Garnish with roasted Nori, ground pepper.
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Frozen dumpling   Close
Dip into egg   Close
Ready to eat   Close

Reviews & Comments 1

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  • peetabear 16 years ago
    this sound so good... five forks
    Was this review helpful? Yes Flag

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