dumpling soup
Dumpling soup is a delicious food made by putting dumplings into beef soup. It is a favorite food for people in northern China during the Spring Festival. Dumplings are made in a dumpling skin made of flour and dough, and then put in a stuffing made of meat, tofu, kimchi and other materials. Because it means to wrap 'fu' to eat, it is mostly eaten during the Spring Festival. According to the writings of Li Yi (1629-1690), a scholar during the era of Emperor Yingzu of Korea, it can be speculated that dumplings were introduced to South Korea from China before the middle period of Korea.
Korean dumpling soup
Recipe Recommendations
- beef 300g
- flour 150g
- water 2.2kg
- onion 50g
- garlic 20g
- mung bean sprouts appropriate amount
- tofu 160g
- eggs 120g(
- water celery 10g
- diced green onion 9g
- garlic 5.5g
- salt 14g
- sesame oil 13g
- clear sauce 9g
Steps for Korean dumpling soup
1
Dry beef with cotton cloth with blood, clean up and wash green onions and garlic. Pour the beef and water for making the broth into the pan, boil over high heat for about 10 minutes, turn to medium heat and continue cooking for about 30 minutes, add onions and garlic, cook for about 20 minutes, remove the beef, let the broth dry for a while and filter with cotton cloth. (1.6kg). Add salt and water to flour, wrap in a slightly moist cotton cloth and leave for about 30 minutes. (220g). Remove the heart of the spicy cabbage, chop it carefully and squeeze the water dry. (85g). Wrap the tofu with cotton cloth, suck the water dry, and crush it with a blade. (100g). Clean the mung bean sprouts. Fry the egg yolk and egg white separately, spread the water celery into a cake, and cut into diamond shapes about 2 cm long. (Dumpling soup) Make vinegar and soy sauce. Pour water into the pot and boil over high heat for about 5 minutes. When boiling, add salt and mung bean sprouts, blanch (blanch) for about 2 minutes, cut into 0.5cm long, and squeeze out the water. (100g).
2
Combine the chopped beef. Pickles. Tofu. Place mung bean sprouts in a large bowl, add seasoning sauce, stir evenly to season (make dumpling filling). (460g). First knead the flour into dough, and use a rolling pin to roll out a round dumpling skin with a thickness of 0.2 cm and a diameter of 7 - 8cm.
3
Put the dumpling stuffing (23g) into the dumpling skin, fold it in half and wrap it into a half-moon shape, paste the ends and wrap it into a round hat shape. (20 one).
4
10. Pour the broth into the pan and cook over high heat for about 6 minutes. When boiling, add the clear sauce and salt to make the miso soup. When the miso soup is boiling, add the dumplings and cook for about 4 minutes. After the dumplings float, turn to medium heat and cook for about 4 minutes. Put them in a large bowl, and add water and celery pancakes. Yellow and white egg skins served with vinegar and soy sauce