Korean Dumpling Soup

• 3 tablespoons dark sesame oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 6 cups beef stock (or chicken stock)
• pepper
• 12 -24 gyoza dumplings
• 3 tablespoons soy sauce
• 1/2 cup minced scallion

1. Put 2 T. sesame oil in saucepan; turn heat to medium. Add onion; cook, stirring occasionally, until it is softened, about 5 minutes. Add garlic and cook, stirring once or twice, for another minute.
2. Add stock. Bring almost to a boil, then lower to a simmer. Add plenty of black pepper to taste. Add dumplings and continue to simmer. Cook until dumplings are hot, about 5 - 10 minutes more. Add soy sauce and remaining sesame oil to soup. Garnish with scallion once it's in the individual serving bowl(s).
3. NOTE: If you are not using homemade, unsalted broth, I would not put in all the soy sauce at once. Put it in one tablespoon at a time and see if the saltiness level is right for you or if it needs more. If you have a salty broth and put in the soy sauce all at once, you could end up ruining it.

dark sesame oil, onion, garlic, beef stock, pepper, dumplings, soy sauce, scallion

Taken from www.food.com/recipe/korean-dumpling-soup-368924 (may not work)