Perilla Seed and Potato Dumpling Soup recipe - ingredients, nutrition and when to eat it
Grated potato dumplings and perilla seed powder make this soup thick and nutty. It’s a cozy choice for lunch or dinner when you’re craving something warm.
Soups & stews · 45 minutes to cook
Nutrition (per 793g serving): 279.2 kcal · protein 12.1g · carbohydrate 49.6g · fat 5.4g · sodium 412mg
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: Let the liquid from the grated potatoes sit briefly so the starch settles. Pour off the liquid and mix the starch into the dough to help the dumplings hold together.
Tips: Add the perilla seed powder at the end and avoid boiling it too long to preserve its nutty aroma.
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Ingredients (1 serving)
- Potato — 250 g
- Perilla Seed Powder — 2 Tbsp
- Kelp — 5 g
- Dried Anchovies — 5 g
- Green Onion — 15 g
- Garlic — 1 tsp
- Salt — 1 g
- Water — 500 ml