Soup Dumplings Gochujang Cream (Print View)
Soup dumplings simmered in creamy gochujang sauce, topped with parmesan and herbs for a warm, savory dish.
# What You'll Need:
→ Main Ingredients
01 -
8–10 frozen soup dumplings
02 -
1 tablespoon unsalted butter
03 -
2 cloves garlic, minced
→ Sauce Components
04 -
1 tablespoon gochujang
05 -
240 millilitres heavy cream
06 -
120 millilitres water
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Finishing Touches
09 -
Parmesan cheese, freshly grated
10 -
Chopped chives or sage, for garnish (optional)
# Directions:
01 -
In a pot over medium-high heat, melt butter and add minced garlic. Sauté for 1–2 minutes until fragrant.
02 -
Add heavy cream, water, and gochujang to the pot. Stir until the mixture is homogeneous and bring to a gentle simmer.
03 -
Carefully place frozen soup dumplings into the simmering sauce, ensuring adequate space between each. Cover with a lid and cook for 12 minutes or until dumplings are heated through.
04 -
Turn off the heat, remove the lid, and top dumplings with grated parmesan cheese. Garnish with chopped chives or sage if desired. Serve immediately.
# Notes:
01 -
Ensure dumplings remain separated during cooking to prevent sticking and achieve even heating.
02 -
For extra flavour, toast the garlic until just golden but not browned.