My home kimchi dumpling soup
This is my own recipe, which likes spicy kimchi dumpling soup. Even if it's not a holiday, when I clean up the kimchi that goes around in the refrigerator, sometimes when I want to eat dumplings, I make dumpling soup that my mother used to make when I was young. I've been making kimchi dumplings so far, as I've learned over my shoulder while serving as an assistant next to them. Back then, I made dumpling skin myself I have been having a hard time since a few years ago, so I have been buying and using dumpling skin. Today, I remembered that time and made it carefully and shared it deliciously.
6 serving
Within 90 minutes
lee์‰ํ”„
Ingredients
  • Pork and minced meat
    600g
  • Garlic
    1TS
  • leek
    1TS
  • Soju
    1TS
  • Tofu
    1piece
  • Kimchi
    3piece
  • Cheongyang red pepper
    4ea
  • leek
    1ea
  • kelp powder
    1/2ts
  • Red pepper powder
    2TS
  • Sesame oil
    2TS
  • seaweed flakes
    2piece
  • Depory
    13ea
  • Water
    1.5L
  • the skin of skin
    20piece
  • kelp powder
    1/3ts
  • Shiitake mushroom
    1/2ts
  • Soy sauce
    1ts
  • the liquid of tuna
    1/2ts
  • leek
    1/2ea
  • Kim
    2TS
Cooking Steps
STEP 1/11
Put the ground pork in the pan and stir-fry garlic, soju, chopped green onions.
STEP 2/11
Stir-fry until it is dry and let cool.
STEP 3/11
Chop the kimchi into small pieces and squeeze the water out of the cloth. (Use the leftover kimchi from the refrigerator)
STEP 4/11
Squeeze the tofu, add the fresh pepper and green onion, and roast the kelp powder, sesame oil, and seaweed.
STEP 5/11
Add all the ingredients and mix them evenly while kneading.
STEP 6/11
Boil water and dipori in nambi to make broth.
STEP 7/11
While boiling the broth, make dumplings.
First, put water around the dumpling skin and put the ingredients as shown in the picture. (The second and third positions have changed.)You can make it into a shape.
STEP 8/11
Make as many dumplings as you need (I only make 3 servings) and keep the rest of the stuffing in the refrigerator (long-storage freezer)
STEP 9/11
When the broth boils, take out the depot and add kelp powder, shiitake mushroom powder, and slanted green onion.
STEP 10/11
Add dumplings and season with soy sauce and tuna liquid when it boils up.
STEP 11/11
Place in a bowl and top with seaweed flakes.
The filling is for 10 people. Today's dumpling soup stock is for 3 people.Make dumplings The remaining filling ingredients should be kept in the refrigerator and boiled immediately after each meal. (It's convenient to steam it in advance) If kimchi is salty, you can boil tofu or bean sprouts glass noodles.
Cooking review
5.00
score
  • 489*****
    score
    It's good I really enjoyed the meal.
    2018-08-05 13:36
Kimchi Recommended recipe
  • 1
    Making homemade Jongwon Baek and green onion kimchi
    4.84(83)
  • 2
    [Easy and easy] Making clean white kimchi without salted fish
    4.93(69)
  • 3
    [How to make water kimchi] Simple way to make water kimchi
    4.90(99)
  • 4
    It's easy to copy. Nabak-mul-kimchi
    4.88(40)
stir-fried Rice Cake Recommended recipe
  • 1
    [Simple home cooking] 90% synchro rate, making Shinjeon tteokbok
    4.75(166)
  • 2
    Ketchup tteokbokki. Making spicy tteokbokki. Eye snacks
    4.91(53)
  • 3
    Delicious Dongdaemun Yupgi Tteokbokki Golden Recipe
    4.87(86)
  • 4
    Royal Stir-fried Rice Cake
    4.96(141)