5.0
(6)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.)
Step 2
(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.
Step 3
Drizzle the beaten egg over the soup like making egg drop soup. Add the sesame oil and green onion.
Step 4
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.
Your folders
koreanbapsang.com
4.7
(3)
20 minutes
Your folders
thepioneerwoman.com
Your folders
sbs.com.au
1 hours, 30 minutes
Your folders
taste.com.au
4.5
(2)
10 minutes
Your folders
justapinch.com
5.0
(3)
20 minutes
Your folders
cooking.nytimes.com
4.0
(110)
Your folders
hotforfoodblog.com
4.6
(13)
37 minutes
Your folders
marthastewart.com
3.0
(20)
Your folders
feedingyourfam.com
4.8
(48)
30 minutes
Your folders
thepalatablelife.com
10 minutes
Your folders
whereismyspoon.co
5.0
(6)
1 hours, 30 minutes
Your folders
allrecipes.com
5.0
(4)
39 minutes
Your folders
foodnetwork.com
4.7
(29)
15 minutes
Your folders
cooking.nytimes.com
4.0
(33)
Your folders
hotforfoodblog.com
4.7
(14)
37 minutes
Your folders
realsimple.com
3.5
(20)
Your folders
rasamalaysia.com
4.6
(13)
5 minutes
Your folders
hipfoodiemom.com
5.0
(1)
15 minutes
Your folders
allrecipes.com
4.0
(61)
1 hours, 15 minutes