FationateFoodBelly • Easy Recipes

Ingredients

Dumplings

• 3–18 dumpling wrappers (depending on how many you’re making)
• 1 lb ground pork
• 1 cup shiitake mushrooms, finely chopped
• 1 cup cabbage, finely chopped
• 1 cup scallions, chopped
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tbsp sesame oil
• 1/4 tsp white pepper
• 2 tsp cornstarch
• Water (for sealing and steaming)

Tteokguk (Rice Cake Soup)

• 2 cups vegetable broth (or water with vegetable bouillon)
• 1 cup sliced rice cakes (tteok)
• 1 clove garlic, minced
• 1 tsp soy sauce (adjust to taste)
• 1/2 tsp sesame oil
• Salt and pepper to taste

Garnish (optional)

• Thinly sliced roasted seaweed (gim)
• 1 green onion, chopped
• Egg strips
• Chili crunch

Instructions

1. In a bowl, mix the ground pork with shiitake mushrooms, cabbage, scallions, soy sauce, salt, sesame oil, white pepper, and cornstarch until well combined.
2. Take 3 dumpling wrappers and overlap them slightly. Place a line of pork filling about ¾ of the way along the wrappers. Fold the edges inward and roll from one end to the other, using a little water to seal the ends. Gently spread the dumpling skin outward to create a rose shape.
3. Steam the rose dumplings for 10–15 minutes, or until the pork is fully cooked.
4. While steaming, bring the vegetable broth to a gentle boil. Add the rice cakes and garlic, then simmer until the rice cakes are soft (5–7 minutes). Season with soy sauce, sesame oil, salt, and pepper.
5. Place the rose dumplings in a bowl, pour the tteokguk over them, and garnish with roasted seaweed, green onion, egg strips, and chili crunch. Enjoy immediately!