How to Make Gamja Sujebi, Korean Potato Dumpling Soup

Por Seonkyoung Longest · 45 min

Ingredientes

Modo de preparo

1. Put the cold water, dasima and dried shiitake in a large pot, cover and leave for 30 minutes.
2. Blend the potato chunks until smooth with some texture (or grate them finely). Drain the grated potato over a bowl, keeping the potato water. Squeeze out as much liquid as possible, then leave for 30 minutes so the starch settles.
3. Meanwhile, prepare the vegetables.
4. Remove the shiitake and slice them; remove the dasima and keep it for another use. Skim if needed, return the sliced shiitake to the broth with the thick potato slices, and bring to a boil over high heat.
5. Pour off the potato water slowly so the settled starch stays in the bowl. Add that starch to the drained potato with 1/2 to 3/4 cup flour, potato starch or a mix (not corn starch) and mix well. For a wetter dough, use 1/2 cup flour and scoop 1 to 2 tsp portions to drop in.
6. When the broth boils, add the onion and zucchini.
7. Working quickly, pinch about 2 tsp of dough and shape it into thin pieces about 1/8 inch thick, dropping each into the soup. Repeat with all the dough and stir occasionally.
8. Season with the soup soy sauce or regular soy sauce (1 1/2 tbsp) and 1/2 to 1 tsp salt to taste. Boil for 3 to 4 minutes until the dumplings are fully cooked; they float when done.
9. Stir in the chopped garlic and sliced green onions, and add black pepper to taste. Serve hot.

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