Perilla Seed and Mushroom Dumpling Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot is made by simmering mushrooms and dumplings together, then stirring in ground perilla seeds.
This hot pot is made by simmering mushrooms and dumplings together, then stirring in ground perilla seeds. The broth is creamy and nutty, and the dumplings and mushrooms make it a hearty choice for dinner or a meal on a chilly day.
Soups & stews · 25 minutes to cook
Nutrition (per 861g serving): 424.5 kcal · protein 22.5g · carbohydrate 55.4g · fat 15.6g · sodium 976.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the ground perilla seeds at the end and simmer over low heat to bring out their nutty aroma.
Tips: Frozen dumplings can go straight into the pot without thawing. Stir gently and infrequently so they don’t break apart.
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Ingredients (1 serving)
- Dumplings — 4 pc
- Mushrooms — 100 g
- Ground Perilla Seeds — 2 Tbsp
- Napa Cabbage — 2 sheet
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Dried anchovies — 5 g
- Kombu — 1 sheet
- Soy sauce — 1 tsp
- Water — 500 ml