Rolling dumplings. Making dumpling soup with bloodless dumplings
Soft on the outside and moist on the inside. A rolled dumpling that you can't stop eating when you taste it. On top of that, if you scoop up the hot anchovy broth, it'll be obvious that it's so delicious!
3 serving
Within 30 minutes
가루씨
Ingredients
  • Beef
    300g
  • leek
    50g
  • onion
    1/4ea
  • leek
    50g
  • potato starch
    2/3cup
  • egg
    2ea
  • Salt
    1little
  • kelp broth
    600ml
  • Eggs
    1ea
  • Soy sauce
    1/2T
  • crushed garlic
    1T
  • perilla oil
    1T
  • chopped ginger
    1/2t
  • Salt
    2/3t
  • potato starch
    1T
  • ground pepper
    little
  • Soy sauce
    1T
  • Sugar
    1/2t
  • Vinegar
    1/2T
  • Water
    1t
Video
Cooking Steps
STEP 1/9
Prepare onions, chives, and green onions by slicing them as thin as possible.
STEP 2/9
Combine beef, onion, chives, green onions and seasoning ingredients in a bowl and mix well.
STEP 3/9
Add 1 pinch of salt to the white to use blood and mix it well with chopsticks.
STEP 4/9
Starch the rolled dough
STEP 5/9
White
STEP 6/9
Roll the starch in order.
STEP 7/9
You can make it round like this. (approximately 20 to 22 pieces)
STEP 8/9
Put dumplings in boiling broth and cover
STEP 9/9
Boil it over medium heat for 5-6 minutes, and today's cooking is over.
T = 15cc, t = 5cc measuring spoon.
Cooking review
5.00
score
  • 963*****
    score
    I made Rolim Mangoo soup so easily. Thanks to the video clip, my stomach became firm It's delicious because it doesn't have dumpling skin and has a little thin outer packaging. Thank you very much.
    2020-01-19 14:32
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