Korean Rice Cake and Lamb Dumpling Soup

Korean Rice Cake and Lamb Dumpling Soup



1 1/2-2 pounds Cedar Springs or Shepherd’s Pride lamb shoulder chop, bone in (lamb shank or leg are good alternatives)
1 small Korean radish (or daikon), sliced into 3 or 4 large pieces
1 medium-sized onion, halved
4 cloves of garlic
12 cups water
Juice of ½ lemon (Meyer preferred)


At least 60 wonton wrappers
1 poundground Cedar Springs or Shepherd’s Pride lamb
1 pound ground pork
2 cups mung bean sprouts
1 pack firm tofu
1 medium onion, diced
2 tablespoons minced garlic
2 eggs
½ cup chopped green onion
2 teaspoons salt
2 teaspoons fish sauce
2 teaspoons ground black pepper


1 pound sliced rice cakes
6 cupsLamb broth
2 eggs
1 sheet of seaweed paper, cut into thin strips
Green onions (sliced)
Season with salt and pepper to taste

Directions for the Lamb Broth

  1. Rinse lamb in cold water. Once clean, put lamb into a bowl and soak for 20 minutes in cold water.
  2. Discard the soaking water and blanch lamb in a large pot of boiling water for 10 minutes.
  3. Remove and rinse lamb pieces and remove any excess fat from pot.
  4. Place the lamb back into the pot and add the radish pieces, onion, garlic gloves, and water (12 cups).
  5. Bring to a boil over medium-high heat for 1 hour with the lid closed. Then lower to medium heat and boil for another hour again with the lid closed. Duringthe second hour, add lemon juice.
  6. Remove pot from heat. Discard onion and garlic, and store meat and radish in a container to be enjoyed later.
  7. Refrigerate broth overnight. Using a spoon or wire strainer, skim off any fat and bits.

Directions for the Lamb Dumplings

  1. Prepare an ice bath. Wash the mung bean sprouts and boil them in hot water for about 5 minutes. Remove and transfer to the ice bath.
  2. Using a kitchen towel, squeeze all the water out of the sprouts and chop coarsely. Be sure to squeeze out as much water as possible as this helps maintain a compact filling.
  3. Similarly, squeeze all the water out from the tofu block and crumble into small pieces.
  4. In a large bowl, combine all the filling ingredients together. Mix well.
  5. Place a wonton wrapper in the palm of your hand. Brush the edges with water. Place a spoonful of filling in the middle. Be sure not to overstuff.
  6. Fold wonton in half over the filling and press the edges together firmly to seal.
  7. Repeat to make the rest of the dumplings.
  8. Pour 2 tablespoons of canola oil into a medium-sized skillet over medium high heat. Cook about 8 dumplings at a time (do not overcrowd the pan), approximately 3 minutes on each side or until browned.
  9. Pour about 3 tablespoons of water into the skillet and cover with a lid immediately as oil will spatter. This method allows for crispy skin and a steamed filling.
  10. Cook for an additional 2 minutes.
  11. Cool completely before freezing. Place dumplings in a single layer in a freezer-safe plastic bag and store flat.

Directions for Korean Rice Cake and Lamb Dumpling Soup

  1. Soak rice cakes in cold water for about 30 minutes and drain. This will reduce the cooking time and prevent the broth from becoming too starchy.
  2. Beat eggs and season with salt and pepper. Heat a lightly oiled nonstick skillet over medium heat. Pour egg into pan, tilting the skillet and spreading with a spoon (similar to crepe-making). Turn to cook each side. Remove from pan and slice into thin strips.
  3. Bring of the lamb broth to a boil. Add rice cakes and dumplings, stirring gently to prevent them from sticking to one another and to the bottom of the pot. Cook until the rice cakes soften and they, as well as the dumplings, float to the top (about 5-8 minutes).
  4. Ladle the soup into individual bowls and garnish with egg, seaweed strips, and green onions.
  5. Season with salt and pepper to taste.

Recipe and Image Provided by Min Kwon, MS, RD./em>

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