Ingredients
- 600 g frozen pork-and-vegetable dumplings about 21 oz; choose a brand with boiling or soup instructions; omit any dipping-sauce packet
- 400 g napa cabbage about 14 oz, washed and trimmed
- 120 g carrot about 1 large carrot, peeled
- 3 scallions about 40 g; white and green parts separated
- 1 tablespoon grated fresh ginger about 12 g
- 2 cloves garlic about 6 g, finely grated
- 6 cups unsalted chicken broth 1.44 liters
- 1 tablespoon less-sodium soy sauce 15 ml
- 1 tablespoon unseasoned rice vinegar 15 ml
- 2 teaspoons toasted sesame oil about 9 g
Equipment
- Large soup pot
- Knife and cutting board
- Grater
- Measuring cups and spoons
- Ladle and slotted spoon
- Instant-read thermometer
Instructions
- Cut the napa cabbage into bite-size ribbons, keeping the thick white ribs separate from the leafy tops. Cut the carrot into thin matchsticks and slice the scallions, keeping the white and green parts separate. Grate the ginger and garlic.
- Put the chicken broth, ginger, garlic, scallion whites, carrot and cabbage ribs in a large soup pot. Bring to a boil, then reduce to a simmer for 5–7 minutes, until the carrot and ribs begin to soften.
- Add the frozen dumplings individually and follow their package boiling or soup directions, including bringing the liquid back to a boil if directed. For the reference Ling Ling potstickers, return to a controlled boil and cook 5–6 minutes; verify the centers reach 165°F (74°C). Use the package timing for another brand. Stir gently once to prevent sticking, avoiding a violent rolling boil.
- Add the cabbage leaves during the final 2–3 minutes of the dumpling cooking time. Keep cooking until the leaves are tender and the dumplings meet their package temperature requirement. If the dumplings finish first, lift them into serving bowls while the cabbage finishes.
- Turn off the heat. Stir in the soy sauce, rice vinegar and sesame oil. Divide the dumplings evenly among four bowls, ladle over the cabbage and broth, and scatter with scallion greens. Taste before adding any extra seasoning.
Nutrition
Serving: 1of 4 bowlsCalories: 360kcalCarbohydrates: 50gProtein: 19gFat: 9.8gSaturated Fat: 1.9gCholesterol: 26mgSodium: 840mgFiber: 4.4g
Video
Notes
Dumplings: Use 600 g of dumplings alone, without a sauce packet. Count varies by size. Follow the boiling or soup directions on your own package; do not judge food safety by floating alone. The timing assumes dumplings that cook in about 5–6 minutes after the liquid returns to a boil.
Storage: Refrigerate promptly in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below for up to 3–4 days; wrappers are best sooner. Keep dumplings separate from broth where practical. Reheat soup to a boil and check that dumpling centers reach 165°F.
Nutrition: Estimated per quarter recipe using the Ling Ling 24 oz pork-potsticker label, Swanson unsalted broth, Kikkoman less-sodium soy sauce, produce data and all sesame oil. No dipping sauce, extra seasoning or sides included. Values vary by brand. Common allergens include wheat, soy and sesame; some dumplings also contain shellfish or egg.
Cost: Approximately US$15.25 for four bowls, or US$3.81 each, using prorated ingredient quantities at sample US grocery prices and small pantry allowances. Excludes tax, delivery, energy and unused package contents.
Video: Yuto Omura of Sudachi demonstrates a related pork-gyoza soup with napa cabbage and carrot. His version makes dumplings from scratch and uses dashi, mirin and chicken bouillon. This card uses frozen dumplings, more vegetables and a ginger-chicken broth with vinegar; follow its quantities and the dumpling package directions.
