Description
This cabbage and pork dumpling soup combines juicy pork-and-cabbage dumplings with a light, gingery broth and sweet cabbage ribbons for the coziest bowl.
Ingredients
Scale
- 1 lb (450 g) ground pork
- 1 1/2 cups finely chopped napa or green cabbage, squeezed dry
- 3 green onions, finely sliced (whites and light greens for filling)
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 30–35 square wonton wrappers or round dumpling wrappers
- 1 tbsp neutral oil
- 3 cloves garlic, minced (for broth)
- 1 tbsp grated ginger (for broth)
- 3 green onions, sliced (white and light green parts for broth, dark green for garnish)
- 6 cups low-sodium chicken broth
- 2 1/2–3 cups thinly sliced green cabbage
- 2 tbsp soy sauce (for broth)
- 1–2 tsp rice vinegar, to taste
- 1–2 tsp sesame oil, for finishing
- Salt and pepper, to taste
- Chili oil or chili crisp, for serving (optional)
Instructions
- In a medium bowl, combine the ground pork, finely chopped cabbage, sliced green onions, garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and pepper. Mix until the filling looks sticky and cohesive. Chill for 10–15 minutes.
- Lay several wrappers on a board. Add 1 teaspoon of filling to the center of each. Moisten the edges with water, fold into a triangle or half-moon, and press firmly to seal. Repeat with remaining filling and wrappers.
- If you want to freeze some dumplings, arrange them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag.
- Set a large pot or Dutch oven over medium heat. Add the neutral oil, then stir in garlic, ginger, and the white/light green parts of the green onions. Cook 1–2 minutes, until fragrant.
- Pour in the chicken broth and 2 tablespoons soy sauce. Bring to a gentle simmer. Add the sliced cabbage and cook 5–7 minutes, until it softens.
- Carefully slide the dumplings into the simmering broth. Stir gently once or twice to prevent sticking. Simmer 7–9 minutes for fresh dumplings, or 9–11 minutes for frozen, until they float and the pork is cooked through.
- Taste the broth. Add 1–2 teaspoons rice vinegar and a drizzle of sesame oil. Season with more salt or soy sauce as needed.
- Ladle the soup into bowls, making sure each bowl has dumplings and cabbage. Garnish with the dark green onion tops and a spoonful of chili oil or chili crisp, if desired. Serve hot.
Notes
- For a shortcut, you can replace the homemade dumplings with frozen pork and cabbage dumplings or potstickers; cook them straight from frozen in the simmering broth.
- For best texture, freeze only the broth and cabbage; add fresh or frozen dumplings when reheating so the wrappers don’t turn mushy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg