Korean dumplings Soup

Serves: 4

Ingredients:
l 16 - 20 pieces mandu (Korean dumplings)
l 1 package mandu pee (dumpling skins/wrappers) (usually about 40 pieces)

Filling
l 2 cups kimchi, chopped
l 115 gms ground chicken (or use shiitake/button mushrooms)
l 115 gms ground pork
l 170 gms tofu
l 225 gms bean sprouts
l 1/2 onion
l 3 scallions
l 1 tbsp garlic, minced
l 1 tsp ginger, minced
l 1 tbsp sesame oil
l 1 egg
l 1 tbsp flour
l 1/2 tsp pepper
l Salt to taste

Anchovy Broth

l 1 cup dried anchovies
l 3 4-inch square pieces dried kelp (Korean seaweed)
l 1/2 onion
l 4-5 garlic cloves
l 2 scallions (white parts)
l 1 tbsp soy sauce
l Salt and pepper to taste
Garnish (optional)
l 1 egg
l 1 scallion (green part)

Method:
Finely chop the kimchi and squeeze out as much liquid as possible. Blanch the bean sprouts, chop and squeeze out water. Squeeze out water from tofu. Finely chop the onion and scallions. Mix all ingredients well in a large bowl. Place one heaped teaspoon of the filling on a wrapper placed on your palm. Wet the edges of the wrapper with water and seal tightly into a half-moon shape. Repeat till all the filling/wrappers are used.

For the soup broth
Line the steamer with a cheesecloth or wet paper towel and steam for for about 10 minutes. In a large pot, add 10 cups of water and all the ingredients and boil over high heat. Reduce the heat to medium low and boil for 10 minutes. For the egg garnish, separate the egg and gently whisk each part. Heat a lightly oiled nonstick skillet and pour each egg part into a thin layer, tilting the skillet. Cook each side until no visible egg liquid remains, without browning. Slice into 1 1/2-inch long thin strips or 1-inch diamond shapes. Set aside. Slice the scallion into thin strips. Return the broth to a boil over medium high heat and stir in soy sauce, salt and pepper to taste. Add the mandu, stirring gently so they don’t stick to the bottom of the pot. Boil till they float, and reduce the heat and simmer for a few minutes. Ladle the steaming soup into bowls and garnish with the sliced egg and scallion.