Kak’mbang really loves her Korean TV shows, just like a large population of the world today. Every now and then she sees people on TV eating dumplings in broth, and the dish does look really yummy. So, recently she asked me to make our own pork-free version, and I based it on a great recipe by Maangchi. Trust me these dumplings are delicious, and having them in soup is just perfect for cold, rainy evenings. Do be warned that this recipe makes a huge batch, and is quite time consuming, but they are worth your while. Pan-fry or steam the rest; they make great snacks. Good luck!
Updated on Mar 17 with new pictures. I usually make my own filling but use store-bought skins nowadays, because it saves me so much time. I usually get suikow wrappers, which are bigger and well-suited for boiled dumplings.
Updated on 1 Feb 2020 using dried seafood instead of fish stock cubes. I was fortunate to have gotten a small pack of iriko and konbu from the Kuromon Market in Osaka a few weeks before, and used it in this recipe. The difference in flavor was staggering; such delicateness, yet rich in umami. I will always try my best to get my hands on these ingredients whenever I can from now on, in order to be able to keep making this dish this way.