Clam Dumpling Skin Sujeonggwa (Clam Dumpling Wrapper Soup)
A refreshing clam soup made effortlessly without kneading dough, using store-bought dumpling wrappers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an easy one-bowl dish made by cutting store-bought dumpling wrappers into bite-sized pieces instead of kneading flour dough from scratch. Adding manila clams and vegetables to anchovy broth creates a refreshing, deep flavor. It is best enjoyed hot right after cooking before the dumpling wrappers become soggy.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Manila clams600 g
- Dumpling wrappers1 pack (30 sheets, large size)
- Squash1/4
- Carrot1/4
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth7 cups
Seasoning
- Soup soy sauce (guk-ganjang)2 tbsp
- Minced garlic1/2 tbsp
- Salta little
- Ground black peppera little
- If you do not have manila clams, making it with kimchi is delicious, and potatoes are also great.
- Dissolve 3 tbsp of coarse sea salt in 5 cups of water so the manila clams are submerged, cover with a lid or place in a dark, cool spot (in the refrigerator during summer), and purge for 2 to 3 hours. Even bagged clams should be purged for 1 to 2 hours, rubbed clean, and rinsed under running water.
- Frozen dumpling wrappers will soften if left at room temperature for about 1 hour.
Steps
I prepared about 2 packs of manila clams. It is about 600 g.
*How to purge manila clams and other shellfish*
Clams dug from mudflats must be purged so you do not chew on sand or grit.
The way to purge them is to create an environment similar to the seashore where the clams live, so they breathe and spit out grit.
Add 3 tbsp of coarse sea salt to 5 cups of water, stir until the salt dissolves, and add the manila clams.
The amount of salt water just needs to submerge the clams, and you can cover them with a lid or leave them in a dark, cool spot for about 2 to 3 hours.
In the hot summer, you can place them in the refrigerator.
Bagged clams sold in salt water are not completely purged either, so they should be left in salt water for about 1 to 2 hours.
When you pour off the water from the purged clams, a lot of debris will come out.
Rub the clams with both hands to remove grit stuck to the shells and rinse them several times under running water.
This is 1 pack of king dumpling wrappers.
Julienne the squash, carrot, large green onion, and Cheongyang chili peppers into bite-sized pieces.
Frozen dumpling wrappers will soften if left at room temperature for about 1 hour.
Cut them into 4 and separate the pieces.
I cut them into ginkgo leaf shapes, but you can also slice them into thick strips.
Add the manila clams to the anchovy broth, and once they open their shells,
add the carrot, squash, garlic, and soup soy sauce, and boil until cooked through.
If it tastes bland, season with salt.
Add the dumpling wrappers and stir so they do not stick together,
then add the large green onion, chili peppers, and ground black pepper, boil just a little longer, and it is done.
Ppunwife's tips
- It tastes best when eaten immediately before the dumpling wrappers become soggy.
FAQ
How do you purge manila clams?
Dissolve 3 tbsp of coarse sea salt in 5 cups of water, add the manila clams, and leave them in a dark, cool spot for about 2 to 3 hours. Even bagged clams are best purged in salt water for 1 to 2 hours.
Can frozen dumpling wrappers be sliced and used right away?
Leave them at room temperature for about 1 hour to soften, then cut them into 4 pieces and separate them before using.
What ingredients can I add if I don't have manila clams?
You can make a delicious version by adding kimchi or potatoes instead of manila clams.
