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Cabbage Dumpling Soup Recipe

Pocker Emily
Cabbage dumpling soup in an overhead bowl
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Homemade pork-and-napa dumplings simmered in ginger broth with leafy cabbage and carrot ribbons.
Estimated Recipe CostEstimated US$12 for the whole recipe; about $3 per bowl
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 bowls (6 dumplings each)
Calories: 405
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Dumplings
  • 200 g napa cabbage finely chopped
  • 1/2 teaspoon salt for drawing moisture from cabbage
  • 300 g ground pork about 10.5 ounces
  • 2 scallions finely chopped
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon white pepper
  • 24 round wheat dumpling wrappers about 3.5 inches; approximately 240 g
Broth
  • 6 cups reduced-sodium chicken broth 1.42 liters
  • 300 g napa cabbage sliced, ribs and leaves separated
  • 1 carrot peeled into ribbons
  • 2 teaspoons fresh ginger grated
  • 2 garlic cloves thinly sliced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions sliced for serving

Equipment

  • Large soup pot
  • Mixing bowls
  • Vegetable peeler
  • Thin-tip food thermometer
  • Tray

Instructions
 

  1. Toss the finely chopped 200 g cabbage with salt. Leave 10 minutes while preparing the other ingredients, then squeeze firmly in a clean towel or in your hands to remove excess moisture.
  2. Combine squeezed cabbage with pork, chopped scallions, ginger, soy sauce, sesame oil and white pepper. Mix until evenly combined and slightly sticky. Keep the filling refrigerated whenever you pause.
  3. Divide filling among 24 wrappers, about a heaped teaspoon each. Moisten wrapper edges with water, fold into half-moons and press out trapped air while sealing firmly. Pleat if desired. Set on a lined tray without touching; keep covered while working.
  4. Bring broth, ginger, garlic and soy sauce to a simmer in a large pot. Add cabbage ribs and carrot ribbons; simmer 3 minutes.
  5. Lower dumplings into the gently simmering broth without crowding; use two batches if necessary. Simmer approximately 7–10 minutes, stirring carefully once to prevent sticking. Check the center of a large dumpling reaches 160°F (71°C); floating alone is not enough. Continue simmering if needed.
  6. Add cabbage leaves for the final 2–3 minutes, until tender. Stir in sesame oil. Divide 6 dumplings among each of four bowls, then add vegetables, broth and sliced scallions. Serve immediately.

Nutrition

Calories: 405kcalCarbohydrates: 43gProtein: 24gFat: 15gSodium: 1200mgFiber: 4g

Video

Notes

Nutrition is an estimate per bowl, using 300 g ground pork, about 240 g wrappers and reduced-sodium broth and soy sauce; brands and pork fat vary, especially sodium. Optional table sauces are excluded. Estimated ingredient costs: pork $3.30, wrappers $2.40, broth $2.40, cabbage $1.50, carrot/scallions $1.20, seasonings $1.20, total $12. Refrigerate within 2 hours and use within 3–4 days. Reheat to 165°F (74°C), bringing broth to a boil.
Instructional video: chef Henry Hsu's pork-and-cabbage dumpling class for Radical Family Farms. He demonstrates homemade dough and both pan-fried and boiled dumplings. This soup uses purchased wrappers, a smaller pork filling without egg, and ginger chicken broth with extra napa cabbage and carrot. Follow the temperature instructions here.

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