This Korean chicken and potato dumpling soup is a variation of a hand-torn noodle soup called Sujebi. Mashed potato is added to make the simple dumplings more flavorful, and the soup is simmered in a savory chicken stock. Top with chili sauce to season and serve with kimchi as a complete meal.

Korean Chicken and Potato Dumpling is hand torn noodle soup and served with kimchi.

What is sujebi

There is a dish called Sujebi (수제비) in Korea. It is a hand torn noodle soup that is made like simple flour dumplings.

Some sujebi has chicken, some has sea food or kimchi along with potato and zucchini. The dumpling itself is made with plain flour, salt and water. Quite simple and humble.

I don’t think I had sujebi that often when I was growing up in Korea. Mainly because, my father hated it. He hated it because he ate it so often as he was growing up in the 40s and 50s when Korea was considered one of the poorest countries in the world at the time.

Back then sujebi was one of the cheapest dish that people can afford to make and to feed the starving family members. The flour was given to the most Korean people either free or at a very low cost after the Korean war as a relief supply from UN and U.S.

The sujebi he ate as he was growing up did not look like the one I made on the photo. It was a humble soup with very little or hardly no protein in it – just hand torn flour dumplings simmered in a simple broth.

Korean Chicken and Potato Dumpling is simmered in a savory chicken stock.

My father prohibited my mother to make sujebi. I guess he didn’t want to recall his “always-hungry and frugal” childhood.

On top of that, my mother, who grew up in a wealthier family than my father’s, didn’t like sujebi that much either. Her excuse was that she didn’t like the raw flour taste from the dumplings. I could understand why.

I made sujebi the other day. It is much more upgraded version than the one my father used to eat. I also made dumplings in a different way. I added mashed potato in the flour mixture to minimize the raw flour taste. The inspiration came from the Italian gnocchi dough.

If you are interested in filled dumplings, check out my authentic Korean Mandu recipe.

How to Make Korean Chicken and Potato Dumplings

I put chicken pieces, onion, whole garlic (cut in half), and celery, and some salt in a large pot with 6 cups of water. This need to be simmered for about 40 minutes.

Meanwhile, let’s make potato dumplings. Combine flour, plain mashed potato, egg, and some salt in a mixing bowl.

Use a fork to mix everything first.

Then knead with your hand until it becomes a dough. Cover and let it chill in the refrigerator until ready to use.

The stock looks good. Take the chicken out and discard the vegetables reserving the stock.

Shred the chicken with a fork and set aside.

Now return the chicken to the stock pot along with carrot slices, and bring them to boil. When the stock start to boil, take a chunk off the dumpling dough, flatten slightly, and tear a bite size pieces from it. It doesn’t have to be uniform in size or shape. Try to work quickly. If you have extra hands to help you, that would be nice.

Oh, and don’t forget to add zucchini slices along with the dumplings. These dumplings will cook fast. When they float to the top, they are pretty much done. Season with salt and pepper, but the amount of seasoning depends on how you want to serve.

Korean Chicken and Potato Dumpling is seasoned with chili sauce.

Chili Topping Sauce

If you like to serve plain, season with salt and pepper according to your taste. But if you like the way Koreans eat, make a quick topping sauce to go with. Well, I guess I forgot to take a picture of the topping sauce, but it is super simple to make.

Mix Korean soy sauce for soup with some minced garlic. chopped green onion, and sesame seeds. That’s it. You add a teaspoonful of the sauce or more according to your taste.

Korean Chicken and Potato Dumpling is served with chili sauce and kimchi.

The potato dumpling is very tender yet pleasantly chewy. I don’t taste the raw flavor of the flour in them. I think my mother would be very proud if I serve this to her.

Serving Suggestion

A bowl of Sujebi tastes so much better when served with kimchi. It is simple comforting dish that many Koreans love EXCEPT my father.

I wonder if my father would enjoy this upgraded version of sujebi since I tweaked the dumpling part of the dish, and telling him this would be the Italian dumpling soup made with gnocchi. I am sure he would take it just fine. But he passed away many years ago and I guess I will never have a chance to change his mind on sujebi. I miss him everyday.

Korean Chicken and Potato Dumpling is simmered in a savory chicken stock.

Korean Chicken and Potato Dumpling (Sujebi)

Korean chicken and potato dumpling is a hand torn noodle soup. Cooked potato is added to the simple potato dumpling and simmered in a savory chicken stock.
5 from 2 ratings


  • 2-1/2 lb bone-in chicken pieces
  • 1 onion, cut in half
  • 1 whole garlic, cut in half
  • 2 celery stalks
  • 1/2 tablespoon salt
  • 6 cups water
  • 2 cups flour
  • 1-1/2 cups plain mashed potatoes
  • 1 egg
  • 1/2 teaspoon salt
  • 1 large carrot , sliced into thick matchsticks
  • 1 zucchini, sliced
  • salt and pepper , to taste

For the sauce


  • In a large pot, put chicken pieces, onion, garlic, celery, and pour 6 cups of water. Bring them to boil, and simmer for 40-45 minutes.
  • Meanwhile make the dumpling. Combine flour, mashed potatoes, egg, and salt in a mixing bowl. Using a fork, break the egg yoke and start incorporating with the flour and potatoes. Knead with your hand until it turns into dough, about 2-3 minutes. Cover and chill in the fridge until ready to use.
  • When the stock is done, remove the chicken and let it cool. Discard the vegetables reserving the stock in a pot. Shred the chicken and return to the stock pot. Add the carrot slices and bring them to boil. Add the zucchini slices.
  • Take the dough out from the fridge. Take a chunk off the dough and slightly flatten it with your hand. Tear bit size pieces off from the chunk and drop them into the stock. The dumpling doesn’t have to be uniform in shapes and sizes. Try to work fast. When they are done, they will float to the top.
  • Season the soup with salt and pepper according to your taste if you want to serve as is.
  • If you want to serve Korean style with the sauce, season the soup lightly with salt and pepper.
  • Serve this soup warm with kimchi on the side.
  • For the sauce, mix all the sauce ingredients in a small bowl. Add 1 teaspoonful of the sauce to the soup to season. Add more if needed.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.