Hearty Pollack and Dumpling Soup
A Refreshing Pollack Dumpling Soup: Perfect for Breakfast or a Hangover Cure!
This simple yet satisfying pollack dumpling soup is ideal for busy mornings when kids need to get to school or for husbands returning from late nights out. It’s a comforting dish that can be enjoyed as a quick breakfast or as a potent hangover remedy, offering a delightful blend of savory pollack and hearty dumplings.
Main Ingredients
- 1 bag frozen dumplings
- 1 handful dried pollack (adjust to size)
- 5 stalks scallions
- 1 chili pepper (e.g., Cheongyang)
- 2 eggs
- 1 handful dried anchovies for broth
- 3-4 sheets dried kelp
Seasoning & Others
- 1 tsp soy sauce for soup (or salt)
- Pinch of black pepper powder
- 1 Tbsp minced garlic
- 2 L water
- 1 tsp soy sauce for soup (or salt)
- Pinch of black pepper powder
- 1 Tbsp minced garlic
- 2 L water
Cooking Instructions
Step 1
In a large pot, combine 2 liters of water, a handful of dried anchovies, and 3-4 sheets of dried kelp. Bring to a boil over medium heat and simmer for about 10 minutes to create a flavorful broth. Remove the kelp once the water starts boiling to prevent a bitter taste.
Step 2
Briefly soak the dried pollack strips in cold water for about 5 minutes until they are softened but not mushy. Squeeze out any excess water thoroughly. Then, cut the pollack into bite-sized pieces, about 3-4 cm in length, using scissors or a knife.
Step 3
Finely chop the 5 scallions and mince the chili pepper. (If you enjoy a spicier kick, add more chili pepper, or omit it if serving to children.) In a separate bowl, crack 2 eggs and whisk them until well combined. (Note: The photo for adding eggs might be missing due to a rush in the morning, but add them before the dumplings.)
Step 4
Remove the anchovies and kelp from the broth you made earlier. Add the cut pollack strips to the pot and let it simmer for a short while. The pollack will infuse the broth with a refreshing, savory flavor.
Step 5
Once the broth is boiling, add your desired amount of frozen dumplings. As the dumplings begin to cook, season the soup with 1 teaspoon of soy sauce for soup (or adjust with salt to taste), 1 tablespoon of minced garlic, and a pinch of black pepper powder. Continue to boil for about 5 minutes until the dumplings and pollack are fully cooked.
Step 6
Finally, slowly drizzle the whisked egg mixture from step 2 around the edges of the pot. Gently stir to distribute the egg. Simmer on medium-low heat for another moment until the egg is cooked. This simple yet delicious pollack dumpling soup, perfect for breakfast or a hangover cure, is ready! It’s also a convenient dish for camping trips.
