600 g frozen pork-vegetable dumplings
400 g napa cabbage · 120 g carrot
3 scallions · 1 tbsp grated ginger
2 garlic cloves
6 cups unsalted chicken broth
1 tbsp each: less-sodium soy sauce
and unseasoned rice vinegar
2 tsp toasted sesame oil

Large soup pot
Knife and cutting board · Grater
Measuring cups and spoons
Ladle and slotted spoon
Instant-read thermometer

Cut cabbage into ribbons; separate
the ribs and leaves. Cut carrot into
matchsticks. Slice scallions, keeping
whites and greens apart.
Grate ginger and garlic.