Dumpling Soup (Mandu-guk)

Mandu-guk is usually made with a hearty beef stock, but for this missive we shall go somewhat lighter. With either a chicken or vegetable stock, and build a soup base, with garlic, ginger, sambal, and vinegar.

One can actually use a Pho stock in place of the soup base.

Again a quick and simple dish that provides all the satisfaction of homemade, with none of the hassle.

As with many soups, the inclusion of ingredients at the side will allow the consumers to add complexity to their taste. I speak of soy sauce, sesame oil, vinegar, chili oil or paste, and an array of chopped scallions, minced garlic, grated ginger, and finely minced hot pepper.

From Wikipedia:

Dumplings are made by rolling out thin circles of dough, creating a half-moon shape and filling them with a mixture of minced meat, vegetables, tofu and sometimes kimchi. The dumplings are then boiled in a broth traditionally made by boiling anchovies, shitake mushroom stems and onions. Towards the end of cooking, beaten eggs are added to the broth to create a richer taste and more green onions for flavor and garnish similar to the egg drop soup of the Chinese .

Dumpling Soup (Mandu-guk)

Tasty, Filling, Warm, Perfect dish for Tết Celebrations
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Asian, Chinese
Servings 2 people
Calories 230 kcal



  • 4 cups Broth or Stock Low Sodium, Chicken, beef, veggie
  • 2 tbsp Grated Ginger
  • 1 tbsp Minced Garlic
  • 2 tbsp neutral oil
  • 1 tbsp Soy Sauce Low Sodium
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Sambal oelek
  • 1 cup Coleslaw mix
  • 1/2 tsp Honey
  • 1/2 cup Scallions Washed, Minced
  • 12 ea Dumplings Fresh or frozen
  • 2 ea Eggs Jumbo, beaten


  • In a soup pot over medium high heat, bring oil to a shimmer
  • Add the ginger and garlic, stir until fragrent
  • Add the stock, Sambal, Soy, honey
  • bring to a simmer and cook for 10-15 minutes to meld flavors in the soup base
  • Taste, season and balance flavor
  • Add the dumplings and cook until done ~3 minutes for fresh
  • Stir to create a whirlpool, then slowly drizzle in the eggs to create long ribbons of egg.
  • Add the coleslaw mix, scallions and cook to wilt
  • Taste, season, and balance flavor
  • Serve in large bowls, passing more sambal, soy, sesame oil and vinegar on the side


A quick little dish to use all those leftover potstickers .. (Like there are any leftover)
One can use frozen dumplings; cook to package directions.
Balance the sweet, heat, salty, and bitter flavors for a pleasing taste.


Calories: 230kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 2279mgPotassium: 599mgFiber: 2gSugar: 5gVitamin A: 316IUVitamin C: 54mgCalcium: 83mgIron: 2mg
Keyword Dumpling, Soup
Tried this recipe?Let us know how it was!

  Filed under: Asian, Autumn, Cultural-Misappropriation, Egg, Quick, Soup, Winter

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