20-Min Manduguk — Korean Pork Dumpling Soup
Silky clear broth, tender pork dumplings, and a bright soy-sesame finish. This weeknight version skips the homemade wrapper and uses store-bought gyoza — still hits all the comfort notes in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 16g
comfortwholesomekoreanporktendersilkyweeknightsoup
Ingredients
- 12 pieces store-bought pork gyoza (frozen dumplings)
- 4 cups beef or chicken broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 stalks scallions, sliced
- 1 tbsp ginger, minced
- 1 piece dried shiitake or kombu (optional, for umami)
Instructions
- 1
Bring broth to a boil in a large pot over high heat, ~5 minutes.
- 2
Add frozen dumplings and ginger to the boiling broth; stir gently once.
- 3
Return to a boil, then reduce heat to medium and simmer until dumplings float and the broth turns silky, ~8 minutes.
- 4
Stir in soy sauce and sesame oil; taste and adjust salt and pepper.
- 5
Pour into bowls and top with sliced scallions. Serve hot.
Tools you’ll need
- large pot
- spoon
- bowls
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