Entree: South Korea – Gangwon – 감자옹심이 ➤ Gamja Ongshimi (Potato Dumpling Soup)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 22 min

Additional 15 min

Total 55 min

Ingredients

- 2 lb (900 g) starchy potatoes (russet or similar)
- 1/3 cup (45 g) potato starch, plus extra for dusting
- 2 tbsp (16 g) all-purpose flour
- 6 cups (1.4 L) water (for stock)
- 1.0 oz (28 g) dried anchovies (small Korean myulchi), heads removed
- 1 piece kombu (kelp), about 4 x 4 in (10 x 10 cm)
- 1 cup (120 g) Korean radish or daikon, peeled and cut into 1/4 in (0.6 cm) slices
- 1 small zucchini, about 6 oz (170 g), sliced into half-moons
- 2 scallions (green onions), thinly sliced
- 1 clove garlic, minced (about 3 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) toasted sesame oil
- 1 sheet (about 2 g) gim (dried seaweed), toasted and shredded (optional)
- 1/4 tsp (1 g) coarse black pepper (optional)

Instructions

1. Make the broth: In a pot, combine 6 cups (1.4 L) water, dried anchovies, and kombu. Bring to a gentle simmer over medium heat; simmer 10 minutes, remove kombu, simmer another 5 minutes, then strain and return clear stock to the pot. Keep warm.
2. Prepare potatoes: Peel and finely grate the potatoes into a large bowl. Stir the grated potatoes gently to release liquid. Let sit 5 minutes so starch settles slightly.
3. Separate potato starch: Pour off the potato liquid into a clear container and let it stand 5–10 minutes until the starch settles. Carefully pour off the top watery layer, leaving the settled starch (use reserved starch in step 4). Reserve both the drained grated potato pulp and the settled starch.
4. Make dumpling dough: Transfer the drained grated potato pulp to a bowl, add 1/3 cup (45 g) potato starch and 2 tbsp (16 g) flour, and knead briefly until it forms a pliable dough that holds together. If too wet, add up to 1–2 tbsp (8–16 g) more potato starch. Dust your hands with starch and shape the dough into small finger-like dumplings (ongsimi), about 1 in (2.5 cm) long and slightly tapered.
5. Cook radish: Bring the prepared broth to a simmer, add the sliced radish and 1 clove (3 g) minced garlic, and simmer until radish is nearly tender, about 8–10 minutes.
6. Poach dumplings: Gently drop the potato dumplings into the simmering broth. Stir lightly to prevent sticking and simmer until the dumplings float and become chewy and translucent at the edges, about 5–7 minutes.
7. Add vegetables and season: Add sliced zucchini and half the scallions to the pot and simmer 2–3 minutes more until zucchini is tender. Season with 1 tsp (6 g) kosher salt (adjust to taste) and 1/4 tsp (1 g) black pepper if using. Stir in 1/2 tsp (2.5 g) toasted sesame oil.
8. Finish and serve: Ladle soup and dumplings into bowls, garnish with remaining scallions and shredded toasted gim if using. Serve hot, enjoying the chewy potato dumplings in the clear anchovy-kelp broth.