Manduguk (dumpling soup)

Mandu (dumpling) skins:
3 cups of flour
2/3 cups of water
1/4 teaspoon of salt

Filling:
200 grams of beef (finely ground)
150 grams of beef (for broth)
100 grams of bean curd
100 grams of mung-bean sprouts
200 grams of cabbage (or kimchi)
4 mushrooms
1 egg


Ingredients "A"
1 tablespoon of soy sauce
2 teaspoons of salt
2 tablespoons of minced green onion
1 teaspoon of minced garlic
1 tablespoon of sesame oil
Black pepper

Ingredients "B"
1/2 tablespoon of soy sauce
Black pepper
Salt


*To make the beef broth, put 150 grams of sliced beef into 8 cups of water, add "B", and boil.


1. Sift 3 cups of flour and 1/4 teaspoon of salt together twice. Into 2/3 cups of water add flour a little at a time, mixing until dough is stiff. Wrap the ball of dough in a wet towel.

2. Coarsely chop 200 grams of beef, brown in hot oil in a frying pan, then mince or grind finely.

3. Combine all these with 100 grams of bean curd except the chopped beef. Squeeze mixture in a clean towel to wring out liquid.

4. Shape the wet dough into a sausage-like roll, cut into slices, and roll each slice into a thin circle.

5. Mix browned meat with squeezed vegetable-bean curd mixture and combine with "A". Place about 1/2 tablespoon dumpling filling on each flour shell.

6. Seal edges with fingers and shape into half-moons or small crown-shaped pieces, being careful to make them look as pretty as possible. Add the dumplings and salt to the boiling beef broth. When they float to the top, add 1/2 cup of cold water and bring to a boil again. Finally, transfer to serving dishes and decorate with thin strips of fried egg.