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Boil the soup stock over medium high heat. Add the soy sauce and garlic. Once the stock is rolling boiling add the dumplings. Boil the soup until the dumplings are fully cooked. (It takes about 2 to 3 minutes for smaller gyoza sized dumplings and 6 to 8 mins for bigger dumplings when covered.)
(This is an optional step.) Pan fry the egg white and egg yolk separately at low temperature with a little oil. Additional egg isn’t really necessary since you will be adding the egg into the soup (step 3), but it does present well when the soup is also garnished with the egg whites and egg yolk. Thinly slice them and set them aside until right near the end.
Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
Serve the soup in a bowl and garnish with dried seaweed and/or egg white and egg yolk (optional). Eat while warm with some kimchi and/or steamed rice. You may season the soup with the salt and grindings of black peppers to your taste.