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1
Bring the beef stock to a boil in a large pot over high heat.
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2
Add half the dumplings, gently dropping each one into the stock.
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3
Use a wooden spoon to nudge the dumplings to prevent sticking.
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4
Return the stock to a simmer, then lower the heat to maintain the simmer and gently cook; a hard boil can make a dumpling burst.
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5
Cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, and are puffed up and somewhat translucent.
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6
Use a slotted spoon or skimmer to scoop up the dumplings, pausing above the pot to allow excess stock to drip back down before putting the dumplings on a plate.
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7
Cover to keep warm.
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8
Return the stock to a boil and cook the remaining dumplings.
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9
When they are done, return the first batch to the stock to reheat them for a minute or two.
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10
While the dumplings cook, make an egg sheet.
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11
Season the egg with the salt and pepper.
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12
Heat the oil in a medium nonstick skillet over medium heat.
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13
Pour in the egg and swirl the hot skillet to cover the bottom with egg.
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14
Cook, undisturbed, for about 1 minute, or until the edges start curling away from the sides.
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15
Use your fingers to pick up the egg sheet (it wont be too hot) and flip it over.
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16
Cook for another 30 seconds, or until cooked through, and then slide onto a plate or cutting board.
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17
Allow the egg sheet to cool for a few minutes, then quarter it and cut it into thin strips to match the nori.
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18
Set aside.
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19
Divide the dumplings among the soup bowls.
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20
Taste the stock and add extra salt, as needed.
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21
Return the stock to a boil and then ladle over the dumplings.
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22
Top each bowl with some egg, scallion, and nori.
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23
Add a little pepper and serve.
