Chewy Gamja Ongsimi (Potato Dumpling Soup) Without Flour
A chewy Korean dumpling soup made from grated potato solids and settled potato starch, simmered in anchovy broth.
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 satisfying one-bowl soup features dumplings made without any flour, using only grated potato solids and settled starch for a pleasantly sticky and chewy texture. Simmered in a rich anchovy broth with vegetables, a hint of Cheongyang chili pepper adds a gentle kick of heat to make it hearty and delicious.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato3, 230 g (small)
- Squash50 g
- Onion1/4
- Large green onion (daepa)1/5
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth3 cups
- Salt1/3 tsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Minced garlic1/2 tbsp
- Ground black peppera little
- Perilla oil (or toasted sesame oil)a little
- When the strained liquid from the squeezed potato solids is left to sit for about 10 minutes, white potato starch settles to the bottom.
Steps
Prepare the ingredients
Prepare 3 small potatoes, along with small amounts of squash and onion, plus large green onion, red chili pepper, and Cheongyang chili pepper.
Grate the potatoes
Grate the potatoes on a hand grater.
I grated them on a grater to preserve the potato's distinctive texture.
Place the grated potato in a strainer and squeeze out the moisture thoroughly.
After about 10 minutes, white potato starch will have settled to the bottom of the drained liquid.
Carefully pour off the water above it.
Shape the dumplings
Add the squeezed potato solids and 1/3 tsp of salt to the settled starch, then mix well.
Seasoning it like this makes the dumplings taste so much better when you bite into them.
Shape the dough into dumplings of whatever bite-sized shape and size you like.
Chop the vegetables into bite-sized pieces as well.
Simmer
Bring 3 cups of anchovy broth to a boil in a pot, then add the potato dumplings, onion, squash, 1/2 tbsp minced garlic, and 1 tsp soup soy sauce. Simmer until the dumplings and vegetables are cooked through. The dumplings are fully cooked once they float to the surface.
If the broth tastes under-seasoned, adjust with salt. Add the large green onion, chili peppers, and a pinch of ground black pepper, then boil briefly just to finish.
Serve
Even after boiling, they hold their shape nicely.
The starch dissolved from the dumplings gives the broth a pleasant slight thickness.
Ladle into a bowl; it is also delicious with a drizzle of perilla oil and a sprinkle of seasoned seaweed flakes on top.
Ppunwife's tips
- Seasoning the dumpling dough with salt makes the dumplings taste far better when you bite into them.
- The dumplings are fully cooked once they float to the surface of the broth.
- Once finished and ladled into a bowl, it is also delicious with a drizzle of perilla oil and some seasoned seaweed flakes added on top.
FAQ
How do I know when the potato dumplings are fully cooked?
While simmering in the boiling anchovy broth, once the dumplings float up to the surface, they are properly cooked through to the center.
Do I have to season the dumpling dough?
Adding salt when mixing the starch and grated potato solids enhances the flavor significantly when you chew the dumplings.
Can I use toasted sesame oil instead of perilla oil?
Yes, you can drizzle toasted sesame oil instead of perilla oil at the end according to your preference.
Can I blend the potatoes in a food processor instead of using a grater? AI-generated
You can generally use a blender or food processor, but using a hand grater better preserves the distinctive pleasant texture of the potato.
