Ground Pork and Ginger Dumpling Soup

• 1 pound ground pork
• 3 tablespoons finely minced ginger
• 2 cloves garlic, minced
• 1/4 cup chopped scallions
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 8 cups chicken broth
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cups napa cabbage, thinly sliced
• Dumpling wrappers (about 24 pieces)
• 2 tablespoons vegetable oil

Steps

1. 1 In a bowl, combine ground pork, 1 tablespoon minced ginger, garlic, scallions, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
2. 2 Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add carrots, celery, and onion, sautéing until softened.
3. 3 Stir in remaining ginger and the chicken broth, bringing to a simmer.
4. 4 Meanwhile, assemble dumplings by placing a teaspoon of pork mixture in each wrapper, sealing edges with water.
5. 5 Drop dumplings into the simmering broth, cooking until they float to the surface. Add napa cabbage and cook until tender.
6. 6 Serve hot, garnished with extra scallions if desired.

Equipment

• Large pot
• Mixing bowl
• Measuring cups and spoons

Variations

• For a vegetarian option, substitute ground pork with crumbled firm tofu.
• Add a splash of hot sauce for some heat.

Substitutions

• Dumpling wrappers can be substituted with wonton wrappers if preferred.
• Use vegetable broth for a vegetarian version.

Pairings

• Perfect with a crisp white wine or a cold beer.
• Pair with a simple green salad.

Nutrition

Tips

• For a richer flavor, toast the sesame oil before adding it to the pork mixture.
• If making ahead, cook the dumplings separately and add them to the hot soup just before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of steamed rice or crusty bread.
• Add a squeeze of lime for a fresh twist.

FAQ