Chewy and Delicious Gamja Ongsimi (Korean Potato Dumplings)
How to Make Chewy Gamja Ongsimi: The Secret to Perfect Potato Dumplings
I’ve made some wonderfully chewy Gamja Ongsimi! This dish offers a delightful, bouncy texture that’s truly satisfying.
Gamja Ongsimi Dough & Ingredients- 4 medium potatoes
- 2 ladles potato starch (approx. 100g)
- 1/4 zucchini
- 1/7 carrot (small size)
- 1 green onion (scallion)
- 2 Cheongyang peppers (optional, for spice)
- 1 pack clams (approx. 200g)
Broth Ingredients for Deep Flavor- 1 handful dried anchovies for broth (approx. 10g)
- 2 pieces dried kelp (dashima, 5x5cm size)
- 1 medium onion
- 1/3 dried pollock (hwangtae)
- 1 green onion (white part mainly)
- 1 handful dried anchovies for broth (approx. 10g)
- 2 pieces dried kelp (dashima, 5x5cm size)
- 1 medium onion
- 1/3 dried pollock (hwangtae)
- 1 green onion (white part mainly)
Cooking Instructions
Step 1
First, prepare the potatoes, the star ingredient of the Ongsimi. Peel and wash 2 medium potatoes, then cut them into bite-sized pieces and place them in a blender. Add 1 cup (200ml) of water and blend until you have a smooth potato purée.
Step 2
Carefully pour the blended potato purée onto a piece of cheesecloth or a clean kitchen towel. Spreading it out thinly will make it easier to squeeze out the water later.
Step 3
Gather the corners of the cheesecloth tightly and squeeze out as much liquid as possible from the potato purée. This step is crucial for achieving the chewy texture. Set the squeezed-out liquid aside for a moment; the starch will settle at the bottom.
Step 4
To the squeezed potato pulp, add 1/3 tablespoon of salt and mix well. Then, add 2 ladles of potato starch and mix to achieve the right consistency. The dough should feel cohesive and not too sticky when kneaded by hand. (Adjust by adding a little more potato starch if needed.)
Step 5
To prevent the dough from sticking to your hands while shaping, generously sprinkle potato starch onto a cutting board or a wide plate. Take small portions of the dough and roll them into cute, small dumpling shapes, similar to ‘sae-al’ (baby bird eggs).
Step 6
While shaping the Ongsimi, let’s prepare the broth. In a pot, add 1 handful of dried anchovies for broth and dry-roast them over medium-low heat to remove any fishy smell. Be careful not to burn them; toasting them lightly enhances their savory flavor.
Step 7
Along with the toasted anchovies, add the other broth ingredients to the pot: 1 onion, 1 green onion (mostly the white part), 1/3 dried pollock, and 2 pieces of kelp. Pour in 5 cups (approx. 1 liter) of water and bring it to a boil over high heat. Once boiling vigorously, reduce the heat to medium and simmer for about 10 minutes to extract a rich flavor.
Step 8
While the broth is simmering, prepare the vegetables for the Ongsimi soup. Thinly slice the zucchini into half-moons and finely chop the carrot. Mince the green onion and Cheongyang peppers.
Step 9
Rinse the clam pack thoroughly. In a separate pot, add the clams, 1 tablespoon of fish sauce, and a little water. Sauté until the clams open up; this adds a wonderful seafood essence to the broth.
Step 10
Once the broth has a rich flavor, strain out all the solids (anchovies, kelp, onion, pollock). Add the sautéed clams to the clear broth and bring it to a simmer. Taste the broth and add a pinch of salt if needed to adjust the seasoning. Now, carefully drop the Ongsimi dumplings one by one into the simmering broth.
Step 11
After adding all the Ongsimi, add the sliced zucchini and carrots. Finally, add the minced green onions and Cheongyang peppers for a more vibrant flavor and color. (Adding the green onions at the end preserves their fresh aroma.)
Step 12
Gently stir with a ladle to prevent the Ongsimi from sticking to the bottom of the pot. Skim off any foam that rises to the surface for a cleaner broth. Once the Ongsimi dumplings float to the surface, they are cooked. Simmer for about 1 more minute, then turn off the heat. Serve the finished Gamja Ongsimi in bowls.
Step 13
For a finishing touch, sprinkle some crumbled seaweed (gim) and sesame seeds over the top. Your delicious, chewy Gamja Ongsimi is ready to be enjoyed! It’s best served warm.
