1 ½ -2poundslamb shoulder chopbone in (lamb shank or leg are good alternatives)
1small Korean radishor daikon, sliced into 3 or 4 large pieces
1medium-sized onionhalved
4clovesof garlic
12cupswater
Juice of ½ lemonmeyer preferred
Lamb Dumplings
At least 60 wonton wrappers
Filling:
1poundground lamb
1poundground pork
2cupsmung bean sprouts
1pack firm tofu
1medium oniondiced
2tablespoonsminced garlic
2eggs
½cupchopped green onion
2teaspoonsalt
2teaspoonfish sauce
2teaspoonground black pepper
Korean Lamb Dumpling and Rice Cake Soup
1poundsliced rice cakes
Dumplings
6cupslamb broth
2eggs
1sheet of toasted seaweed papercut into thin strips
Green onionssliced
Season with salt and pepper to taste
Instructions
Lamb Broth
Rinse lamb in cold water. Once clean, put lamb into a bowl and soak for 20 minutes in cold water.
Discard the soaking water and blanch lamb in a large pot of boiling water for 10 minutes.
Remove and rinse lamb pieces and remove any excess fat from pot.
Place the lamb back into the pot and add the radish pieces, onion, garlic cloves, and water (12 cups)
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. During the second hour, add lemon juice.
Remove pot from heat. Discard onion and garlic, and store meat and radish in a container to be enjoyed later.
Refrigerate broth overnight. Using a spoon or wire strainer, skim off any fat and bits.
Lamb Dumplings
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.
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.
Similarly, squeeze all the water out from the tofu block and crumble into small pieces.
In a large bowl, combine all the filling ingredients together. Mix well.
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.
Fold wonton in half over the filling and press the edges together firmly to seal.
Repeat to make the rest of the dumplings.
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.
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.
Cook for an additional 2 minutes.
Cook completely before freezing. Place dumplings in a single layer in a freezer-safe plastic bag and store flat.
Korean Lamb Dumpling and Rice Cake Soup
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.
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.
Bring 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).
Ladle the soup into individual bowls and garnish with egg, seaweed strips, and green onions.