Cabbage Dumpling Soup 5 ★

45 min | intermediate | lactose-free, Mediterranean diet, vegan

White bowl of cabbage dumpling soup with several plump dumplings in a clear brown broth, topped with sliced green onions, sesame seeds, and red chili rings; chopsticks rest on the marble surface beside the bowl.

Published Dec 18, 2025

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

Rate/Review

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.

White bowl of cabbage dumpling soup with several pale dumplings in a clear amber broth, topped with sliced green onions, red chili rings, and a sprinkle of chili flakes on a light marble surface.

How to Make Cabbage Dumpling Soup

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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.

Substitutions

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.

Tips

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.

Nutrition Facts ^*

Energy	216	kcal
Protein	7	g
Total Fat	4	g
Carbohydrates	39	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

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.

Serving Suggestions

This cozy soup pairs nicely with steamed rice, scallion pancakes, or a simple sesame cucumber salad.

For a spicy kick, drizzle each bowl with chili crisp or a swirl of garlic chili oil.

If you love texture, finish with toasted sesame seeds or crunchy fried shallots for contrast.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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These sides complement the meal beautifully.

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Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Carole Evans, New York, NY: So good!! I saved myself a step though in the directions - after I squeezed all of the cabbage out really well, I mixed the filling right in the same bowl and I added a little extra green onion and it was perfect. I filled all of the wrappers and kept them under a damp towel while I worked and then just slid them right into the broth once it was simmering. It smelled so good while it was cooking!! Once the dumplings were done, I added a little extra soy sauce and a splash more sesame oil, it is what I like. I also left off the garnish and I am glad I did - my whole family loved this and I will definitely be making it again! It came together so fast, a very comforting soup and so easy to make! Even without my changes, this would've been delicious, but I love how easy it is to alter it to your own tastes, you can't go wrong with this recipe. — 5 ★

Eunice: Glad it worked so well for your family, Carole!
Jacob, Boise: Used coleslaw mix, added and extra splash of broth, skipped the ginger, and made a few extra dumplings. Super yummy!!! — 5 ★

Eunice: Nice adjustments, Jacob, glad it turned out well!
rf.1263, Dallas: Excellent!! Excellent!! Excellent!! Made this for my household and the neighbors and all six people raved about it!! Will definitely make it again!!!! — 5 ★

Eunice: Love hearing that, rf.1263! If you make it again for a crowd, you can prep and freeze the filled dumplings in a single layer, then cook them straight from frozen in the hot broth.