Korean Potato and Wheat Flour Dumplings in Vegetable Broth
Korean: 감자옹심이 (9.17)
"Easy Korean potato dumplings in savory broth with zucchini. Comfort food favorite from Korean school lunches."
Estimated Nutrition
Ingredients
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Potatoes
400g
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Wheat flour
100g
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Egg
1
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Zucchini
100g
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Onion
50g
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Anchovy stock
1 liter
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Soy sauce
1 tbsp
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Salt
1 tsp
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Sesame oil
1 tbsp
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Garlic, minced
1 clove
Local Substitutes
Instead of Anchovy stock (myulchi dashi)
Use: Chicken or vegetable broth
Reason: Easier to source; similar umami depth
Instead of Korean zucchini
Use: Yellow or green zucchini
Reason: Same texture and mild flavor profile
Instead of Sesame oil
Use: Truffle oil or olive oil
Reason: Similar richness for Western palates
🧑🍳 Cooking Instructions
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1
Boil potatoes until soft, then peel and mash while still warm
-
2
Mix mashed potatoes with flour, egg, salt, and minced garlic until dough forms
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3
Bring anchovy stock to boil; add soy sauce and garlic
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4
Tear dough into small dumpling pieces and drop into boiling broth
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5
Dice zucchini and onion; add to broth when dumplings float
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6
Simmer 3-4 minutes until vegetables soften
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7
Drizzle sesame oil over soup before serving
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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