1
In a bowl, mix 2 paper cups of flour, 2 tbsp of glutinous rice flour, and 1/4 tsp of salt.
Potato Ongsimi (Potato Dough Soup)
A nostalgic potato ongsimi recipe made by boiling chewy potato dumplings and hand-torn dough together.
KoreanSoup & Stew
⏱️ 12 min total📝 11 steps
What You'll Need
Flour2 paper cups
Glutinous rice flour2 tbsp
Salt1/4 tsp
Watera little less than 1 cup
Broth pack1 pack
Japanese sardine (Solchi)1 handful
Dried anchovy (Dipori)6
Kelp1/2 sheet
Green onion2 roots and a 1-span length
Green onion root1 dried bundle
Onion1 dried
Potato2 medium and 5 small
Instructions
2
Add water little by little and knead the dough.
3
Knead the dough a few more times, form into a ball, and place in a plastic bag to rest.
4
Pour 3L of water into a pot, add the broth pack, Japanese sardine, dried anchovy, kelp, green onion roots, dried green onion roots, and onion, and boil.
⏱️ 12m 0s5
Grate the potatoes using a grater.
6
Place the grated potatoes in a sieve and squeeze, leaving a little moisture.
7
Mix the starch that settled from the potato water and 1/2 tsp of salt into the potatoes.
8
Take the potato dough in your hand and press firmly to form round dumplings (ongsimi).
9
Add the potato ongsimi to the boiling broth and cook.
10
Tear the rested dough into thin pieces and add to the broth.
11
Slice the green onion and add to the broth to boil.