Korean Dumpling Soup

Recipe by Debbie R.
READY IN: 17mins


  • 3
    tablespoons dark sesame oil
  • 1
    medium onion, chopped
  • 2
    tablespoons minced garlic
  • 6
    cups beef stock (or chicken stock)
  • 12 -24
    gyoza dumplings
  • 3
    tablespoons soy sauce
  • 12
    cup minced scallion


  • Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
  • Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
  • NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.