Korean Chicken & Potato Dumplings

Korean Chicken & Potato Dumplings, Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019, Photography Hyegyoung K. Ford

Korean Chicken & Potato Dumplings, Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019, Photography Hyegyoung K. Ford

Irresistible, authentic Korean dishes—from crispy fried chicken to overflowing rice bowls—made simple for quick, crowd-pleasing, delicious meals. The creator of the blog Beyond Kimchee shares the delicious, fail-safe Korean recipes she ate growing up in South Korea, and now cooks for her own busy family.

Readers will find accessible ingredients, quick cook times, and unbeatably delicious, authentic flavours. From hot and spicy, to light and healthy, to warm and comforting, these recipes are sure to please any crowd. Spicy Korean Fried Chicken is perfectly crispy and surprisingly easy to make at home. Spinach Shrimp Pancakes are golden on the outside, soft and tender on the inside, perfect with a tangy, spicy dipping sauce.

The Eggplant & Crispy Minced Pork Rice Bowl is a quick dinner that packs mighty flavour. No Korean meal is complete without an array of Banchan, or sides. With options such as Pan-Fried Tofu with Chili, Spicy Cucumber Salad, Addictive Soy Sauce Eggs and more, there are plenty to choose form. And don’t forget the kimchi!

Readers will learn to make seven different varieties of this healthy Korean staple: from the classic Easy Fresh Cabbage Kimchi to Cilantro Kimchi and Non-Spicy Kimchi for Kids of All Ages. With gluten-free, vegan and vegetarian options, these recipes make real Korean cooking more accessible than ever. This book has 75 recipes and 75 photos.

Hyegyoung K. Ford, originally from South Korea, is the founder of the popular Korean cooking blog Beyond Kimchee. She has built a social media following of over 14k, with her approachable recipes and inventive twists on traditional dishes. She lives in Aldie, Virginia.

Korean Cooking Favorites


Korean Cooking Favorites: Kimchi, BBQ, Bibimbap and So Much More is available at Amazon.com and Indigo.







Korean Chicken & Potato Dumplings (daksujebi, 닭수제비)

Sujebi are simple our dumplings that are torn into pieces by hand and cooked in a type of stew. Korean mothers often wrap the sujebi dough in plastic bags and give it to children to play with. The kids have fun squishing the dough, but their mothers know they are actually kneading the dough while they are getting the rest of the ingredients ready.

Some kids often go to such lengths as to put the wrapped dough on the floor and hop on it with their bare feet as they watch TV. Don’t worry—Korean mothers have the wisdom to wrap the dough multiple times! This comforting stew, simmered with chicken and vegetables together, makes a wonderful warm stew for a cold day. Don’t worry about the long ingredient list. This dish is simple and quick to make once the stock is ready.

Serves 4

2¼ lb (1 kg) boned chicken pieces

10 oz (280 g) Korean radish or daikon radish, diced

1 large onion, quartered

8 large dried anchovies, deveined, head removed

1 (6″ [15-cm]) piece dried sea kelp

5 cloves garlic

2 tsp (9 g) Korean salted shrimp

8 cups (1.9 L) water

1 large carrot, sliced

1 zucchini, diced

2 green onions, chopped


Potato Dumplings

2 cups (250 g) all-purpose flour

1 cup (225 g) plain cooked mashed potatoes

1 large egg, beaten

½ tsp salt

½ cup (120 ml) water

2 tsp (10 ml) cooking oil


Soy Chili Sauce

¼ cup (60 ml) Korean soy sauce for soup

1 to 2 tbsp (6 to 13 g) Korean chili flakes

2 cloves garlic, finely minced

1 fresh chile, minced (optional)

1 tbsp (15 ml) sesame oil

1 green onion, finely chopped

Kimchi, for serving


In a large soup pot, combine the chicken, radish, onion, anchovies, sea kelp, garlic and salted shrimp. Pour in the water, cover and bring it to a gentle boil over high heat. Lower the heat to low and simmer for 30 minutes. Remove the chicken from the pot and set it aside to cool. Strain the stock, saving only the liquid, discarding the vegetables, anchovies and shrimp. Shred the chicken meat and set it aside.

Meanwhile, prepare the dumplings. In a medium bowl, combine the flour, mashed potatoes, egg and salt. Add the water and oil and mix well with a fork. Knead the dough for 2 to 3 minutes.

The dough should be thick and slightly stiff, but pliable. Form the dough into a ball and cover it with a clean kitchen towel. If you have time, let the dough chill for 30 minutes, to provide a chewier texture.

In a small bowl, mix together all the sauce ingredients. Set aside.

In the large soup pot, bring the reserved stock to a boil over medium heat. Add the carrot and the shredded chicken. When the carrot is slightly tender, 2 to 3 minutes, add the zucchini.

Take a chunk of the dough and, working quickly, tear it into bite-size pieces with your hands and add it to the pot as you go. Repeat with the remaining dough. You don’t need to make uniformly shaped dumplings. When the dumplings float to the top and the vegetables are tender, the stew is ready to serve. Sprinkle the chopped green onion into the pot and stir.

Since the stock is not fully seasoned, you will need to serve with the soy chili sauce. To serve, add a tablespoon (15 ml) of the sauce to each individual serving of the stew and stir gently. Add more sauce, if needed. Serve hot with kimchi on the side.

Reprinted with permission from Korean Cooking Favorites by Hyegyoung K. Ford, Page Street Publishing Co. 2019

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