Pork & Cabbage Dumpling Soup Recipe

Name: Pork & Cabbage Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Large Napa, Savoy Or White Cabbage Leaves; 3/4 cups Ground Pork; 1/2 cups Fresh Shiitake Mushrooms, Stems Removed And Diced; 2 cloves Garlic, Minced; 2 Tablespoons Kosher Salt; 1 teaspoon Fresh Ground Pepper; 10 whole Green Onions, Long Green Tops Saved And Cut Into Long, Thin Strips And White Bottoms Roughly Chopped; 2 cups Chicken Or Vegetable Stock; 2 cups Water; 1 whole Lime, Juiced; 1/2 cups Fresh Cilantro, Roughly Chopped; 1/4 cups Fish Sauce (optional); 2 whole Thai Red Chilies, Chopped (optional)

Servings: persons

6 whole Large Napa, Savoy Or White Cabbage Leaves
3/4 cups Ground Pork
1/2 cups Fresh Shiitake Mushrooms, Stems Removed And Diced
2 cloves Garlic, Minced
2 Tablespoons Kosher Salt
1 teaspoon Fresh Ground Pepper
10 whole Green Onions, Long Green Tops Saved And Cut Into Long, Thin Strips And White Bottoms Roughly Chopped
2 cups Chicken Or Vegetable Stock
2 cups Water
1 whole Lime, Juiced
1/2 cups Fresh Cilantro, Roughly Chopped
1/4 cups Fish Sauce (optional)
2 whole Thai Red Chilies, Chopped (optional)

1
Start a large, wide-bottomed pot of water on the stove to boil.
2
Using the tough seam in the cabbage leaves as a guide, cut large sections on either side of that seam off into smaller cabbage leaves. This should make 12 small cabbage segments to use as your wrappers. When water comes to a boil, blanch cabbage until tender but not falling apart, 2 to 3 minutes at the most. Pull from the water and allow to drain and cool thoroughly so you can roll your dumplings without burning your fingers.
3
While cabbage cools, mix pork, garlic, salt, pepper and chopped mushrooms up in a large mixing bowl. I found that using your hands to do the mixing works best and incorporates everything most evenly. When leaves are cool enough to handle, spoon roughly a tablespoon into each leaf. Fold sides over and roll cabbage into a small bundle. Tie bundle together with a strip of green onion (the recipe calls for more than you need because you'll have some breakage-don't get flustered!).
4
In a smaller pot, bring stock, water, lime juice to a simmer. Taste your broth and salt and pepper as needed. Gently place cabbage bundles in the stock and cook until pork is cooked through, about 4 to 5 minutes.
5
When done, gently spoon dumplings into a shallow soup bowl (6 per person is a nice healthy portion for an entree, or 3 as a starter soup). Ladle broth over the dumplings. Garnish with chopped green onions-those white parts you set aside-and chopped cilantro. If using, serve a tablespoon or so of fish sauce and chopped Thai red chilies on the side. Serve immediately!

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 whole Large Napa, Savoy Or White Cabbage Leaves, 3/4 cups Ground Pork, 1/2 cups Fresh Shiitake Mushrooms, Stems Removed And Diced, 2 cloves Garlic, Minced, and more.

Yes, Pork & Cabbage Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork & Cabbage Dumpling Soup

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