Mandugai Soup

Ingredients

• Beef or chicken broth (6 cups)
• Ground beef or pork (1 pound)
• Firm tofu (1 cup, crumbled)
• Green onions (4, chopped (plus more for garnish))
• Garlic (3 cloves, minced)
• Soy sauce (3 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (to taste)
• Black pepper (to taste)
• Dumpling wrappers (1 package (about 30 wrappers))
• Vegetables (optional) (2 cups (such as spinach, bok choy, or mushrooms))
• Egg (1, beaten)

Instructions

1. In a large pot, bring the beef or chicken broth to a gentle boil over medium heat.
2. While the broth is heating, prepare the dumpling filling. In a mixing bowl, combine the ground beef or pork, crumbled tofu, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix until well combined, ensuring the flavors are evenly distributed.
3. Take a dumpling wrapper and place a small spoonful of the filling mixture in the center. Moisten the edges of the wrapper with a little water, fold it in half, and press the edges firmly to seal. Repeat this process until all the filling is used.
4. Once the broth is boiling, carefully add the dumplings to the pot. Cook for about 10 minutes, or until they float to the surface, indicating they are cooked through.
5. If using vegetables, add them to the soup at this point and simmer for an additional 5 minutes until they are tender.
6. Slowly pour the beaten egg into the soup while stirring gently to create delicate egg ribbons.
7. Taste the soup and adjust the seasoning with more salt or pepper if needed.
8. Ladle the soup into bowls and serve hot, garnished with additional chopped green onions for an extra splash of color and flavor.