Korean Dumpling Soup

Serves 4-.


2 litres/4 pints/8 cups beef stock
2 tablespoons light soy sauce
salt to taste
omelette strips to garnish
toasted, crumbled nori to garnish

125 g/4 oz pork mince
125 g/4 oz lean beef mince
3 spring onions (scallions), finely chopped
1 tablespoon toasted, crushed sesame seeds
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
125 g/4 oz wonton pastry squares


Prepare and de-fat beef stock. Add soy sauce and salt. Have garnishes ready. Prepare dumplings as described below, cover with plastic wrap and have ready. They may be made a few hours ahead and put on a lightly floured dish, not touching each other. Bring stock to the boil and drop in the dumplings a few at a time, taking care they do not stick together. If necessary cook them in batches. Simmer for 10 minutes or until dumplings come to the surface and are cooked. Serve immediately in small bowls.

Dumplings: Mix all ingredients together. Put a teaspoonful of the filling in the centre of each square of pastry, dampen edges with water and press together to form a triangle. Cover so they do not dry out before cooking.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)