Korean Shrimp Mulmandu in Light Broth

Slice 1/2 green onion thinly and lightly drain 120 g shrimp.

Keep the 16 frozen boiled dumplings frozen until they go into the pot, because thawing can soften the wrappers and make them lose their shape.

Pour 900 ml water into a pot and bring it to a full boil over high heat.

When it bubbles steadily, stir in 1 tablespoon soup soy sauce and 1/2 teaspoon minced garlic so the seasoning disperses evenly.

Add the shrimp and reduce the heat to medium, then simmer for about 2 minutes.

The shrimp should turn pink and the broth should look slightly cloudier, showing that seafood flavor has started to infuse the soup.

When the broth returns to a boil, add the dumplings one by one and stir gently so they do not stick together.

Avoid vigorous stirring, because the wrappers are tender and can tear before the filling heats through.

Simmer over medium heat for 3-4 minutes, until the dumplings float and the wrappers look translucent.

If the broth rises too quickly or foams near the rim, lower the heat slightly to keep the dumplings intact.

Season with 0.3 teaspoon salt and 0.2 teaspoon black pepper, then add the sliced green onion.

Turn off the heat and let the soup stand for 1 minute so the onion softens lightly before serving hot.