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Manduguk (Dumpling Soup)

Ingredients:
Mandu (dumpling) skins:
3 cups flour
2/3 cups water
1/4 teaspoon salt
Filling:
200 gm beef (finely ground)
150 gm beef (for broth)
100 gm bean curd
100 gm mung-bean sprouts
200 gm cabbage (or kimchi)
4 mushrooms
1 egg

A: 1 Tablespoon soy sauce, 2 teaspoons salt, 2 tablespoons sesame oil, black pepper
B: 1/2 Tablespoon soy sauce, black pepper, and salt for flavor

* To make the beef broth, put 150 gm sliced beef ito 8 cups water, add B, and boil.

Preparation:

  1. Sift 3 cups flour and 1/4 teaspoon salt together twice. Into 2/3 cup water add flour a little at a time, mixing until dough is stiff. Wrap the ball of dough in a wet towel.
  2. Coarsly chop 200 gm beef, brown in hot oil in a frying pan, then mince or grind finely. Parboil mushrooms and mung-bean sprouts and then chop finely. Also chop cabbage and green onion.
  3. Combine all these with 100 gm bean curd except the chopped beef. Squeeze mixture in a clean towel to wring out liquid.
  4. Shape the wet dough into a sausage-like roll, cut into slices, and roll each slice into a thin circle,
  5. Mix browned meat with squeezed vegetable-bean curd mixture and combine with A. Place about 1/2 tablespoon dumpling filling on each flour shell.
  6. Seal edges with finger and shape into half-moons or small crown-shaped pieces; be careful and make them look pretty. Add the dumplings and salt to the boiling beef broth. When they float to the top, add 1/2 cup cold water and bring to a boil again. Finally, transfer to serving dishes and decorate with thin strips of fried egg.

Courtesy of Korea National Tourism Organization


 

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