Main ingredients 🥩
wonton wrappersground porkcorn kernelsradishdried shrimpchicken powdergarlicsichuan sauce
Jung Ji-sun's Corn Dumpling Soup
A comforting hot soup perfect for cold weather, featuring popping corn dumplings and a refreshing radish-shrimp broth.
🙋 Recommended for
- ⭐ Those seeking a clear, refreshing broth to warm up their body on chilly, damp days
- ⭐ Home cooks who want to try making unique dumplings with a poppy texture inside soft wrappers
- ⭐ People looking for a light yet hearty appetizer that pairs perfectly with baijiu or crisp distilled spirits
Ingredients needed 🛒2 servings
- wonton wrappers 1 pack
- ground pork 200g
- corn kernels 3 tablespoons
- radish 50g
- dried shrimp 30g
- chicken powder 30g
- sugar 1/2 tablespoon
- white pepper 3g
- minced garlic 1 tablespoon
- sichuan sauce to taste
Recipe 🍳
- Slice the radish into thin strips so its refreshing flavor can infuse quickly into the broth.
- In a pot, add the sliced radish 50g and dried shrimp 30g, along with 1L of water, and bring to a boil to create a flavorful base broth.
- Once the broth comes to a boil, add another 1L of water and simmer gently until the radish becomes translucent.
- Mix the corn kernels (after draining excess moisture) 3 tablespoons into the ground pork to create a textured filling.
- Cut the wonton wrappers into squares, place an appropriate amount of the corn-pork filling in the center, and shape them tightly into pouch or round dumplings.
- Add chicken powder 30g, white pepper 3g, and minced garlic 1 tablespoon to the boiling broth to deepen the flavor. To mellow the strong aroma of the chicken powder, add a small amount of sugar.
- To prevent the broth from becoming cloudy or thickened by starch, do not add the dumplings directly to the broth. Instead, blanch them separately in boiling water first.
- After blanching, transfer the cooked dumplings to the prepared broth and simmer briefly to finish. For a spicier kick, serve with additional sichuan sauce.
- Boil sliced radish and dried shrimp in water to make a refreshing and light broth.
- Mix corn kernels into ground pork to form the filling, then wrap neatly in wonton wrappers.
- Add the blanched dumplings to the seasoned broth and simmer once more.
Cooking tips 💡
- Never cook the dumplings directly in the broth, as starch will spread and make the soup cloudy and heavy. Always blanch them separately first for a clear, clean result.
- If the strong artificial aroma of chicken powder or store-bought seasonings is off-putting, adding about half a tablespoon of sugar will soften the scent and enhance the umami depth.
- For a heartier meal, serve with thin wheat noodles, thin ramen, or kalguksu, transforming this into a satisfying corn dumpling noodle soup.
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