an old-fashioned perilla leaf. It's easy to make dumplings in co
I made a delicious perilla sujebi with thin blood dumpling skin. It's soft and chewy, so I really like it.
2 serving
Within 15 minutes
사계절밥상
Ingredients
  • the skin of skin
    20piece
  • Potato
    1/2ea
  • onion
    1/2ea
  • Carrot
    50g
  • leek
    1/2ea
  • perilla powder
    2T
  • salted anchovies
    1T
  • the liquid of tuna
    1T
  • Sea tangle
    1piece
  • Anchovy
    15ea
  • dried shrimp
    1handful
Video
Cooking Steps
STEP 1/7
Cut the dumpling skin into quarters and set aside so that it does not stick together.
*Dumpling skin is thin and sticks to each other.
Spread over a wide area and set aside.
STEP 2/7
Please cut the potatoes in half.
STEP 3/7
Chop the onions and carrots, please.
STEP 4/7
4. Put anchovies and dried shrimp in 1L of water
Add the broth pack and kelp and boil the broth for about 5 minutes.
STEP 5/7
When the broth boils, remove the kelp and stock pack, add the potatoes, carrots, and onions, and boil them until the potatoes are cooked.
STEP 6/7
When it boils, I'll add a bit of dumpling skin
Stir it so that it doesn't stick to each other. Season with minced garlic, 1T anchovy sauce, 1T tuna sauce, and add 2T of dried perilla powder to boil.
STEP 7/7
Boil it thickly and add green onions to complete it.
If you add dumpling skin, it will stick, so keep stirring and boil. If you like perilla powder, you can add more.
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