Name: Cantonese Vegetable Dumpling Soup with Ginger Broth
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 16 round dumpling wrappers (store-bought or homemade, wheat-based); 1 cup napa cabbage, finely shredded; 1/2 cup shiitake mushrooms, finely chopped (fresh or rehydrated dried); 1/4 cup carrot, finely grated; 2 scallions, thinly sliced (plus extra for garnish); 1 tsp light soy sauce; 1 tsp toasted sesame oil; 1/2 tsp salt; 1/2 tsp sugar; 1/4 tsp white pepper (plus extra for garnish); 1 tsp cornstarch; 4 cups chicken broth (or vegetable broth for vegetarian); 2-inch piece fresh ginger, sliced into coins; 2 cloves garlic, smashed; 1 star anise pod; 1/2 tsp light soy sauce (for broth); 1 baby bok choy, quartered lengthwise; Chili oil, for serving

Cantonese Vegetable Dumpling Soup with Ginger Broth

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This Cantonese Vegetable Dumpling Soup highlights the artistry of delicate, hand-folded dumplings brimming with napa cabbage, mushrooms, and carrots. Steamed to silky perfection, these dumplings bathe in a fragrant ginger broth, gently simmered with fresh aromatics and enriched with tender bok choy. The elegant, savory flavors are brightened by scallions and a dusting of white pepper, with a side of chili oil for those who crave a touch of heat. This dish is a warming, sophisticated bowl that brings a taste of Cantonese home-cooking to your table.

Ingredients

Instructions

In a medium bowl, combine napa cabbage, mushrooms, carrot, scallions, soy sauce, sesame oil, salt, sugar, white pepper, and cornstarch. Mix well and let sit for 5 minutes to draw out moisture.
Lay a dumpling wrapper on a clean surface. Place 1 tablespoon of filling in the center. Moisten the edge with water, fold in half, and pleat the edge to seal. Repeat with remaining wrappers and filling.
Set up a steamer lined with parchment or cabbage leaves. Arrange dumplings in the steamer, making sure they don’t touch. Cover and steam over simmering water for 7-8 minutes, until wrappers turn translucent and filling is cooked through.
Meanwhile, in a medium saucepan, combine chicken (or vegetable) broth, ginger, garlic, and star anise. Bring to a simmer and cook gently for 10 minutes. Remove aromatics with a slotted spoon. Stir in soy sauce.
Add bok choy to the simmering broth and cook for 2 minutes until just tender. Remove from heat.
To serve, divide steamed dumplings between two bowls. Ladle hot ginger broth and bok choy over dumplings. Garnish with sliced scallions and a pinch of white pepper. Serve immediately with chili oil on the side.