No dumplings are formed in the making of this soup…but your mouth won’t know the difference. Leave pleating practice for another day: Here the wrappers—sliced into pieces—eat like noodles when cooked until tender in the hot broth, alongside savory pork and just-wilted cabbage. A dipping-sauce-style combination of soy sauce, vinegar, and chili crisp provides a punchy finishing drizzle.
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What you’ll need
Dutch Oven
$100 $90 At Amazon
Laoganma Spicy Chili Crisp
$3 At Umamicart
Ladle
$38 At Amazon
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
tir ¼ cup soy sauce, 3 Tbsp. chili crisp, and 2 Tbsp. unseasoned rice vinegar in a small bowl to combine. Set sauce aside.
Step 2
Separate dark green parts from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts; set aside separately. Cut 15 square dumpling wrappers into eighths by cutting on a diagonal from corner to corner to make an X, then cutting each triangle in half through the long side; set aside.
Step 3
Heat 2 Tbsp. toasted sesame oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 lb. ground pork and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring to combine and breaking up meat with a wooden spoon, 1 minute. Work pork into an even layer and cook, undisturbed, until a brown crust forms underneath, about 5 minutes. Add one 1" piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, and reserved white and pale green scallion parts and cook, stirring often and breaking up meat into smaller pieces, until combined and pork is cooked through, about 2 minutes. Add 2 Tbsp. mirin and cook, scraping up any browned bits, 1 minute.
Step 4
Add 4 cups low-sodium vegetable broth and remaining 2 Tbsp. soy sauce to pot, increase heat to high, and bring to a boil. Add reserved dumpling wrappers and cook until tender, about 2 minutes. Add ½ small head of Napa cabbage (about 8 oz.), sliced about ½" thick, and cook, stirring, just to wilt, about 30 seconds. Remove from heat.
Step 5
Ladle soup into bowls; drizzle with reserved sauce and top with reserved scallion greens.
