Dried Pollack and Potato Dumpling Soup recipe - ingredients, nutrition and when to eat it
This Gangwon-style soup is made with dried pollack and potato dumplings. The savory pollack and chewy dumplings make it a hearty choice for lunch or dinner on…
This Gangwon-style soup is made with dried pollack and potato dumplings. The savory pollack and chewy dumplings make it a hearty choice for lunch or dinner on a cold day.
Soups & stews · 45 minutes to cook
Nutrition (per 830g serving): 284.4 kcal · protein 23.5g · carbohydrate 37.7g · fat 5.1g · sodium 1491.8mg
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: After grating the potatoes, squeeze out the excess water so the dumplings hold together easily. Let the squeezed-out liquid sit for a while, pour off the water on top, and mix the starch that settles at the bottom into the dough.
Tips: Even after the dumplings float to the surface, cook them for a few more minutes so they soften all the way through.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Potato — 1 pc
- Potato starch — 1 Tbsp
- Water — 600 ml
- Kombu — 5 g
- Green onion — 15 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 Tbsp
- Salt — 0.5 g