Dumpling Soup

By • February 11, 2011 • 11 Comments

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Author Notes: To celebrate Chinese New Year, I made dumplings with mushrooms, tofu, and napa cabbage. My boyfriend helped wrapping the little parcels, and we boiled them in a homemade vegetable broth with baby bak choy.MyCookingDiary

Makes 30 to 50 dumplings

  • 1 bunch Asian or wild mushrooms, sliced
  • 1-inch piece ginger, minced
  • 2 garlic cloves, minced
  • 5 green onions, thinly sliced
  • 1 packet firm tofu
  • Napa cabbage
  • Vegetable oil
  • Soy sauce
  • Mirin
  • Sesame oil
  • Salt and pepper
  • 1 or 2 packet Gyoza wrappers
  1. In a frying pan, sauté ginger, garlic, and green onions in a little vegetable oil, until they’re softened but not brown.
  2. Raise the heat and add the mushrooms. Stir fry for a few minutes, then stir in some soy sauce, mirin, and salt and pepper to taste.
  3. In a large mixing bowl, crumble the tofu with a fork or chopsticks.
  4. Finely shred some napa cabbage, add it to the tofu together with the mushroom mixture. Stir well, add a little sesame oil, and more seasoning if needed.
  5. Put a spoonful of ?lling in a sheet of gyoza wrapper (defrost if frozen). Seal the edges with a little cold water, and wrap the dumplings into half-moons. Pinch and pleat the edges.
  6. Boil the dumplings in vegetable broth for a couple of minutes. Serve them piping hot in a bowl of broth, with a few strands of blanched baby bak choy, and cilantro leaves.
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Comments (11) Questions (0)


almost 3 years ago petrichor

I've always been a little weary of making my own dumplings but you make it sound easy. Coupled with my random craving for cabbage soup, I think this is the perfect recipe for my weekend!


over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

These look wonderful! I can't eat tofu, though - would you use pork as an alternative filling? Or something else?


over 3 years ago MyCookingDiary

I'm sure ground pork will work wonderfully! Pork always tastes amazing in dumplings. I don't eat meat so I used tofu. Would love to know how the recipe turns out for you.


over 3 years ago kmartinelli

Looks beautiful and sounds delicious!


over 3 years ago MyCookingDiary

Thanks! Love your recipes too, with all the bold and interesting flavors.

I just read about you mentioning you'd like to have a tagine in Morocco sometime. My boyfriend and I were in Marrakech last autumn, and I learned how to make a fish tagine from the riad's chef! Thought you might enjoy this:



over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Your soup looks delicious and your photo is gorgeous! Welcome to Food52!


over 3 years ago MyCookingDiary

Thanks for the warm welcoming!


over 3 years ago monkeymom

Your blog is gorgeous...and this looks great!


over 3 years ago MyCookingDiary

Thanks so much! I'm new to food52, so it's great to read all your comments!


over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum! And I just bought a pack of gyoza wrappers from the Chinese grocer the other day. Hey, your blog is cool! Beautiful photos!


over 3 years ago MyCookingDiary

Thanks! Did you try out the dumpling recipe? Hope you like it. Likewise, looking forward to cooking some of your recipes too!