Make Ahead

Dumpling Soup

February 11, 2011
0 Ratings
  • Makes 30 to 50 dumplings
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. —Sharon Hwang

What You'll Need
  • 1 bunch Asian or wild mushrooms, sliced
  • 1-inch pieces 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 packets 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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Living in Healdsburg, California. Designing on my computer, drawing with ink and watercolor, and cooking in my home kitchen.

12 Reviews

Petite F. January 27, 2015
LOve it that it has no meat !
petrichor November 9, 2011
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!
fiveandspice April 3, 2011
These look wonderful! I can't eat tofu, though - would you use pork as an alternative filling? Or something else?
Sharon H. April 3, 2011
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.
kmartinelli April 3, 2011
Looks beautiful and sounds delicious!
Sharon H. April 3, 2011
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:!1c8N/1CFX/tagine!1c8N/1DYB/tagine
drbabs February 28, 2011
Your soup looks delicious and your photo is gorgeous! Welcome to Food52!
Sharon H. March 1, 2011
Thanks for the warm welcoming!
monkeymom February 28, 2011
Your blog is gorgeous...and this looks great!
Sharon H. February 28, 2011
Thanks so much! I'm new to food52, so it's great to read all your comments!
mrslarkin February 11, 2011
Yum! And I just bought a pack of gyoza wrappers from the Chinese grocer the other day. Hey, your blog is cool! Beautiful photos!
Sharon H. February 26, 2011
Thanks! Did you try out the dumpling recipe? Hope you like it. Likewise, looking forward to cooking some of your recipes too!