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Spicy Asian Pork Dumpling Soup
Prep Time
8 hrs
Cook Time
3 mins
 
Servings: 6 servings
Ingredients
Broth
  • 6 cups vegetable or chicken stock
  • 4 stalks lemon grass cut into 1 inch pieces
  • 6 green onions cut into 1 inch pieces
  • 2 carrots cut into 1" pieces
  • 4 dried chili peppers
  • 1/2 bunch cilantro
  • 6 thai basil leaves
  • 4 cloves garlic halved
  • 6 black pepper corns
Dumplings
  • 1/2 small head Napa cabbage sliced thin
  • 1 tablespoon salt
  • 1 pound ground pork
  • 6 green onions thinly sliced
  • 1/2 bunch cilantro finely diced
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ginger grated
  • 2 tablespoons sesame oil
  • 1 teaspoon corn starch
  • 1 12-ounce package round dumpling, wonton wrappers
Soup Vegetables
  • 2 package Enoki mushrooms
  • 6 scallions thinly sliced
  • 6 stalks of baby bok choy
Instructions
Broth
  1. In a stock pot add all ingredients and cook on low for 8 hours. You can also use a crock pot.
  2. Drain liquid and reserve. Discard herbs and vegetables.
  3. Salt stock
Dumplings
  1. In a large blow place cabbage, pour 1 cup of boiling hot water over cabbage.
  2. Let sit for 1 minute, then drain and rinse with cold water.
  3. Squeeze excess wage from cabbage and then pat cabbage dry with a towel.
  4. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, corn starch and cabbage. Stir until well mixed.
  5. Place 1 heaping teaspoon of filling onto each wonton skin. Moisten edges with water and fold edges and pinch edges slightly to seal in filling. Set dumplings aside on a lightly floured surface and over with a cloth towel until ready to cook.
Prepare soup:
  1. In a large pot bring stock to a boil, reduce heat to a simmer. . Slowly add dumplings with a slotted spoon one by one. Simmer in broth for 10 minutes. In a serving bowl add one thinly sliced scallion, stems from baby bok choy and 1/3 of a package of Enoki mushrooms. Ladle 1 cup in the bowl with and 2-3 dumplings.