Savory Perilla Seed Dumpling Skin Soup
Comforting Perilla Seed Dumpling Soup with Dumpling Wrappers on a Rainy Day
On a weekend evening with gentle spring rain, I took out some dumpling wrappers from the freezer and made a heartwarming perilla seed dumpling soup. It’s a simple yet deeply flavorful dish perfect for any day.
Main Ingredients- 10 dumpling wrappers
- 4 cups broth
- 1 medium sweet potato
- 1/5 zucchini
- 1/5 carrot
- 1/2 onion
- 1/2 green onion
- 1 red chili pepper (optional, for color)
- 2 Tbsp fish sauce or soy sauce
- 2/3 cup perilla seed powder
- 1 Tbsp crab powder (or anchovy powder)
- 1/2 Tbsp minced garlic (optional, for enhanced flavor)
- A little sesame seeds (for garnish)
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
First, let’s prepare the perilla seeds to maximize their savory flavor. Rinse the perilla seeds thoroughly, then place them in a blender with about 1 cup of water. Blend until smooth. If it’s too thick, add a little more water. Strain the blended perilla seeds through a fine-mesh sieve, collecting only the clear liquid, and repeat this process about twice. This will result in a clean, nutty perilla broth without any grittiness.
Step 2
Now, let’s prepare the vegetables for the soup. Peel the sweet potato and cut it into bite-sized pieces. Slice the zucchini and carrot into half-moons or sticks, and thinly slice the onion. Chop the green onion diagonally, and finely chop the red chili pepper after removing the seeds for a beautiful color. Separate the dumpling wrappers one by one to prevent them from sticking together.
Step 3
Prepare the base broth. Boil anchovies and dried kelp in water to create a rich broth, then remove the solids. Once the broth is simmering, add 2 tablespoons of soy sauce or fish sauce for a deep umami flavor and adjust the seasoning. A well-seasoned base will ensure the final soup isn’t bland.
Step 4
It’s time to cook the dumplings. Pour the prepared broth into a pot and bring it to a boil. Then, add the dumpling wrappers one by one, making sure they don’t clump together. As the wrappers begin to cook, add the prepared sweet potato, zucchini, carrot, and onion. The vegetables will add more depth to the broth as they cook.
Step 5
Once the dumpling wrappers and vegetables are partially cooked, pour in the prepared perilla seed liquid. Simmer for a bit after adding the perilla liquid. At this stage, adding 1 tablespoon of crab powder and 1/2 tablespoon of minced garlic will enrich the broth and enhance its savory notes. (If crab powder is unavailable, anchovy powder can be used, or it can be omitted.) Continue to simmer until all ingredients are tender.
Step 6
Finally, check if all ingredients are cooked thoroughly. Taste the soup and add salt if needed for seasoning. Transfer the finished perilla seed dumpling soup to a serving bowl. Drizzle a little fresh sesame oil and sprinkle with nutty sesame seeds to finish. Enjoy a bowl of warm, savory perilla seed dumpling soup to savor the cool weather!
