Cabbage Dumpling Soup

Prep Time	Cook Time	Total Time
30 min	15 min	45 min

Introduction

This cozy cabbage dumpling soup is light yet comforting, with tender veggie-filled dumplings simmered in a savory, soy-sesame broth.

It’s perfect for a simple weeknight dinner, a soothing sick-day meal, or an easy starter for an Asian-inspired menu.

Fresh cabbage, green onions, garlic, and ginger keep every spoonful bright and flavorful, without feeling heavy or fussy.

Prep mode (keeps screen active)

Prep the cabbage

In a medium bowl, toss the shredded cabbage with the salt and let it sit for 10 minutes.
Grab handfuls of cabbage and squeeze out as much liquid as you can, then return it to the bowl.
Mix the dumpling filling

Add the green onions, garlic, ginger, soy sauce, sesame oil, and black pepper to the cabbage.
Stir until everything is evenly combined and the cabbage looks lightly coated and glossy.

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Fill and seal the dumplings

Place a dumpling wrapper on a clean surface and keep the rest covered with a damp towel.
Spoon about 1 teaspoon of filling into the center of the wrapper.
Moisten the edge with water, fold into a half moon, and press firmly to seal, pushing out air.
If you like pleats, make small folds along the sealed edge, pinching to keep everything tight.
Prepare the soup broth

In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
Stir in the soy sauce, sesame oil, rice vinegar, and black pepper.
Cook the dumplings in the broth

Slide the dumplings into the simmering broth in batches, stirring very gently so they do not stick.
Simmer until the wrappers turn translucent and the filling feels firm, about 6 to 8 minutes.

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Serve the soup

Ladle the dumplings and broth into bowls and top with sliced green onions for a fresh bite.
Taste the broth and add a splash more soy sauce or vinegar if you want stronger seasoning.

Green cabbage -> Napa cabbage: Napa cabbage gives a softer, silkier filling with a slightly sweeter flavor. It wilts quickly, so squeeze gently to avoid turning the filling mushy.
Soy sauce -> Tamari: Tamari keeps the soup gluten free while still giving deep savory flavor. Use the same amount, but taste the broth, since some brands run saltier.
Vegetable broth -> Mushroom broth: Mushroom broth adds a rich, earthy base that makes the simple cabbage filling taste meaty. Choose a clear broth so the soup color stays light and inviting.

Salt and squeeze the cabbage well: Removing excess moisture keeps the filling juicy but not watery, so the dumplings do not burst in the broth.
Seal dumplings with minimal air inside: Press around the filling to push out air pockets, which helps prevent splitting and keeps the texture tender.
Control the simmer, not a full boil: A gentle simmer keeps wrappers intact; a rolling boil can tear them and cloud the broth.
Keep wrappers covered while you work: Cover unused wrappers with a damp towel so they stay flexible and do not crack while you fill them.
Cook a tester dumpling first: Boil one dumpling, taste the filling, then adjust salt, soy sauce, or pepper before wrapping the rest.

How do I keep my dumplings from falling apart in the soup?: Make sure the edges are well sealed with no cracks, and squeeze out cabbage moisture before filling. Simmer gently instead of boiling hard so the wrappers stay intact.
Can I make the dumplings ahead of time?: Yes, assemble them and freeze on a baking sheet until solid, then transfer to bags. Cook them straight from frozen, adding a few extra minutes to the simmer time.
What if I cannot find round dumpling wrappers?: Use square wonton wrappers and trim the corners, or simply fold them into triangles instead. Just press the edges firmly so they stay sealed in the broth.
How can I add protein to this soup?: Stir in cubes of silken tofu, cooked shredded chicken, or a beaten egg streamed into the hot broth. Add after the dumplings cook, so they do not overcook.
My broth tastes bland; what can I do?: Add more soy sauce, a pinch of salt, or a splash of rice vinegar to sharpen the flavor. A few drops of sesame oil or chili oil at the end also make flavors pop.