Skinless Kimchi Dumpling Soup Kimchi Mandu Guk
From littlesponger 15 years ago
- - to make
- Serves 20
These dumplings are not only low in fat but also loaded with flavors. I got the idea from meat ball. Why Not with dumpling!!! I made them in round shape like meat ball, roll into the flour and kept them in the freezer. Read more My husband's favorite soup because he doesn't have a feeling of fullness after a meal. See less
Ingredients
- 1 lb ground beef shopping list
- 1 lb ground pork shopping list
- 1 extra firm tofu (14-16 oz) shopping list
- 2 cup kimchi, finely chopped, well-fermented shopping list
- 1 bunch bu chu (Korean chives) shopping list
- 1 bag bean sprout shopping list
- 4-5 soaked shiitake mushrooms, finely chopped shopping list
- 5 green onions, finely chopped shopping list
- 2 Tbsp minced garlic shopping list
- 1 Tbsp minced ginger shopping list
- 1 Tbsp soy sauce shopping list
- 1 Tbsp sesame oil shopping list
- 1 Tbsp mirin (sweet rice wine) shopping list
- 1 Tbsp cornstarch shopping list
- 1 egg shopping list
- 1 tbsp (more or less) salt shopping list
- optional (*You can substitute kim chi with blanched nappa cabbage.) shopping list
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.
Frozen dumpling
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Dip into egg
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Ready to eat
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