Korean · Dinner
Dumpling Soup (Gluten-Free)
Korean mandu-style dumpling soup made with ground pork and cabbage folded into gluten-free rice-flour wrappers, simmered in a savory beef broth with tamari and sesame oil. Finished with a soft egg ribbon and scattered scallion and sesame seeds.
$6
30 minsPrep
25 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
33.1gProtein
28.6gFat
31.2gCarbs
2.5gSugar
1.9gFiber
1449mgSodium
263mgChol
9.7gSat Fat
715mgPotassium
81mgCalcium
3.6mgIron
1.8mcgVitamin B12
7.2mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Mix rice flour with water until a smooth, slightly sticky dough forms; cover with damp cloth and rest 15 minutes at room temperature.
2
Build
Mince garlic and ginger. Chop scallion and cabbage, salt and squeeze dry. Mix pork, cabbage, scallion, garlic, ginger, sesame oil, tamari, salt, and pepper until bound.
3
Wrap
Dust work surface with rice flour, roll dough thin, cut six rounds, spoon 1 tsp filling into each, and pinch edges firmly shut.
4
Simmer
Bring beef stock to boil over medium-high heat, reduce to medium, slide dumplings in, and simmer uncovered 8 minutes until they float and wrappers turn translucent.
5
Temper
Drizzle beaten egg slowly into simmering broth in a thin stream while stirring gently with fork, cooking 30 seconds over medium heat until soft ribbons form.
6
Plate
Ladle soup and dumplings into a bowl, scatter with scallion and sesame seeds, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 1/2 cup60g rice flour, plus extra for dusting
- 4 tbsp60ml water, for the dough
- 1/2 cup50g napa cabbage, salted and squeezed dry
- 2 tbsp20g scallion, plus extra for garnish
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp toasted sesame oil
- 2 tsp2 tsp gluten-free tamari
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 cups720ml beef stock
- 22 small eggs, beaten
- 1 tsp1 tsp toasted sesame seeds
