Chewy and Savory Gamja Ongsimi (Potato Dumpling Soup)
Chewy Potato Dumplings
Introducing a recipe for Gamja Ongsimi, a traditional Gangwon Province dish celebrated for its delightful combination of chewy potato dumplings and a savory broth. This recipe enhances the classic with a rich anchovy-kelp broth, tender zucchini, and mushrooms, creating a refreshing and deep flavor profile. Enjoy this hearty and satisfying meal, easily prepared at home with simple ingredients. Warm up with a bowl of Gamja Ongsimi on a chilly day!
Dumpling Dough Ingredients
- 3 medium potatoes (approx. 300g)
- 1.5 Tbsp potato starch
- 3/4 tsp salt
Cooking Instructions
Step 1
Wash and prepare 3 medium potatoes for the dumpling dough. Three medium potatoes are a suitable amount for one serving.
Step 2
Finely grate the potatoes using a grater. Grating in a circular motion helps to break down the potato’s dietary fiber, resulting in a smoother texture. If using a blender, add a small amount of water and blend until smooth.
Step 3
Place the grated potatoes in a fine-mesh sieve set over a bowl. Let it sit for 20 minutes for the starch to settle at the bottom. This process extracts the pure potato starch.
Step 4
After 20 minutes, carefully pour off the clear liquid that has risen to the top, leaving only the settled potato starch. Handle the starch gently to prevent it from clumping.
Step 5
Combine the remaining potato pulp from the sieve, the collected potato starch, 1.5 tablespoons of potato starch, and 3/4 teaspoon of salt in a bowl. Mix these ingredients together with your hands until they form a cohesive dough. If the dough is too wet, add a little more potato starch; if it’s too dry, gradually add water, a tiny bit at a time, until the desired consistency is reached.
Step 6
The potato dough is now ready. To prevent sticking, lightly moisten your hands with water or a little oil when handling the dough.
Step 7
Scoop out portions of the dough with a spoon and roll them into bite-sized balls. You can adjust the size of the dumplings as you prefer, but larger ones may take longer to cook through.
Step 8
Pour 5 cups (1,000ml) of water into a pot. Add the anchovy-kelp pack. You can also include the trimmed ends of the enoki mushrooms to add more umami to the broth. Cover the pot and boil over medium heat for 15 minutes to create a flavorful broth.
Step 9
Prepare the vegetables for garnish. Slice the zucchini into 0.3cm thick half-moons. Trim the base of the enoki mushrooms and cut them in half. Thinly slice the red chili pepper diagonally. (If you used an anchovy-kelp pack, you can finely shred the kelp after boiling the broth and use it as a garnish.)
Step 10
Once the broth is boiling, remove and discard the anchovy-kelp pack and the trimmed enoki mushroom ends. Carefully drop the shaped potato dumplings into the boiling broth. Then, add the prepared zucchini. Be mindful that if the heat is too high, the dumplings may break apart or become mushy, so maintaining a medium heat is crucial for cooking.
Step 11
After adding the dumplings and zucchini and letting them simmer, stir in 1 tablespoon of soup soy sauce for added depth of flavor. Adjust the seasoning with a pinch of salt if needed. It’s best to start with less salt and add more as necessary.
Step 12
When the potato dumplings begin to float to the surface, indicating they are cooked, add the enoki mushrooms and red chili pepper. Also, add the shredded kelp (if using). Continue to simmer for about 3 more minutes. It’s important to cook them thoroughly even after they float, to ensure the center is fully cooked. (The center might still be raw, so simmering for the additional 3 minutes is essential.) Serve in bowls, garnished with crumbled seaweed and toasted sesame seeds, for a delicious bowl of Gamja Ongsimi!
