Seongnyu-tang (Pomegranate-Shaped Dumpling Soup)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- pheasant or chicken
- radish
- water dropwort
- scallion
- tofu
- shiitake mushroom
- seogi mushroom
- oil
- soy sauce
- ground black pepper
- wheat flour
- ground pine nuts
Instructions
- Chop and pound fatty pheasant or chicken; chop in radish, water dropwort, scallion, tofu, shiitake, and seogi mushroom.
- Season with oil, soy sauce, and ground black pepper and stir-fry into a filling.
- Sift wheat flour, knead with water, and roll thin dumpling wrappers.
- Fill with the stir-fry plus ground pine nuts and pinch each round like a small pomegranate.
- Cook in hard-boiling clear soy-broth; serve three or four per bowl as a wine accompaniment.