Cabbage and Pork Dumpling Soup: Cozy, Slurpy Comfort You’ll Crave Again

The first time I made cabbage and pork dumpling soup at home, it was one of those icy evenings where takeout sounded tempting but my fridge was full of odds and ends. Half a head of cabbage, a pack of dumpling wrappers, and some ground pork turned into the most soothing bowl of cabbage and pork dumpling soup I’d ever had.

Instead of waiting on a delivery driver, I listened to the broth bubble on the stove, folded dumplings at the kitchen counter, and watched the steam fog up the windows. The dumplings were plump, the cabbage turned sweet and tender, and the chili-spiked broth warmed everyone right up. Once you try this cabbage and pork dumpling soup, you’ll keep those wrappers in your freezer “just in case.”

Why you’ll love this cabbage and pork dumpling soup

This soup tastes like your favorite dumpling house and your coziest homemade soup had a very delicious baby. You get juicy pork dumplings, silky ribbons of cabbage, and a deeply savory broth you’ll absolutely drink from the bowl.

Cabbage and Pork Dumpling Soup: Cozy, Slurpy Comfort You’ll Crave Again

Juicy pork and cabbage dumplings simmer in a savory soy-sesame broth for the coziest cabbage and pork dumpling soup you can make at home.

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Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Course: Dinner, Soup

Cuisine: Asian

Keyword: Cabbage and pork dumpling soup, cabbage dumpling soup, pork dumpling soup

Servings: 4 servings

Calories: 480kcal

Author: [USER TO FILL]

Cost: $12–16

Equipment

• Large soup pot
• Mixing bowl
• Sheet pan or tray

Ingredients

For the dumplings

• 0.5 head Napa or green cabbage, finely chopped (about 8 oz), divided
• 1 tsp kosher salt for salting the cabbage
• 1 lb ground pork
• 2 green onions, finely minced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp soy sauce divided
• 1 tbsp Shaoxing wine or dry sherry optional
• 2 tsp toasted sesame oil divided
• 0.5 tsp sugar
• 1 tbsp cornstarch
• 30 dumpling or wonton wrappers round or square

For the soup

• 6 cups low-sodium chicken broth
• 1 cup thinly sliced cabbage from remaining head
• 1 tbsp rice vinegar
• 1-2 tsp chili crisp or chili oil optional, to taste
• sliced green onions and toasted sesame seeds for serving

Instructions

• Salt and squeeze the cabbage: Add the finely chopped cabbage to a bowl, sprinkle with kosher salt, toss, and let sit 10–15 minutes. Squeeze out as much liquid as possible and discard the liquid.

• Add the squeezed cabbage, ground pork, green onions, garlic, ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, Shaoxing wine (if using), sugar, and cornstarch to a mixing bowl. Stir until the filling feels sticky and well combined.

• Set up a small bowl of water, a tray, and your wrappers. Place 1 teaspoon of filling in the center of a wrapper, moisten the edge with water, fold into a half-moon, and press to seal, pressing out extra air. Repeat with remaining filling and wrappers.

• In a large soup pot, bring the chicken broth to a gentle simmer. Stir in the remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, rice vinegar, and the sliced cabbage.

• Slide dumplings into the simmering broth in batches, stirring very gently so they do not stick. Simmer 6–8 minutes, or until wrappers look slightly translucent and the filling feels firm. Add 2–3 minutes if cooking from frozen.

• Taste the broth and adjust seasoning with extra soy sauce or vinegar. Ladle dumplings and broth into bowls and top with sliced green onions, sesame seeds, and chili crisp if desired.

Notes

Freeze uncooked dumplings on a parchment-lined tray, then transfer to freezer bags. Cook from frozen in simmering broth, adding a few minutes. Leftover soup keeps 2–3 days in the fridge; reheat gently on the stove with a splash of broth or water if needed. For a milder version, skip the chili oil and let diners add their own heat at the table.

Nutrition

Calories: 480kcal | Carbohydrates: 44g | Protein: 25g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 1150mg | Potassium: 550mg | Fiber: 3g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg

Tried this recipe?Let us know how it was!

If you already love the bold, zippy heat of your Chinese Hot and Sour Soup, this recipe hits a similar comfort level but with softer, richer edges and those satisfying dumpling bites. 
And if you’re the kind of person who makes a big pot of Minestrone Soup to sip all week, this cabbage and pork dumpling soup will slide right into that same “make a big batch and reheat happily” category.  https://www.chefify.net/chinese-hot-and-sour-soup-benefits/

Here’s why it earns a permanent spot in your Dinner rotation:

• It’s takeout-level satisfying. Ground pork, soy sauce, sesame oil, and ginger mimic the flavors you find in classic pork dumplings and pork-and-cabbage soups from sites like Epicurious and Bon Appétit. 
• It’s beginner-friendly. You don’t need fancy pleats. A simple half-moon fold seals these dumplings and cooks them right in the broth, just like traditional pork dumpling soup recipes. 
• It’s flexible. Use Napa cabbage or regular green cabbage. Keep it mild or swirl in chili crisp for heat. Drop in extra greens or mushrooms if you want more veggie action.
• It’s freezer-smart. You can freeze trays of the raw dumplings, then simmer them straight from frozen whenever a craving for cabbage and pork dumpling soup hits.

And honestly? Folding dumplings at the table with family or friends is half the fun. Kids love it, and the results taste way better than anything from the freezer aisle.

Ingredients you need for cabbage and pork dumpling soup

You don’t need anything wild here—just a few Asian pantry staples and some fresh cabbage.

For the pork and cabbage dumplings

• ½ small head Napa or green cabbage, finely chopped (about 8 oz)
• 1 teaspoon kosher salt (for salting the cabbage)
• 1 pound ground pork
• 2 green onions, finely minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry (optional but tasty) 
• 1 teaspoon toasted sesame oil
• ½ teaspoon sugar
• 1 tablespoon cornstarch
• 30–35 round dumpling wrappers or wonton wrappers

Salting and squeezing the cabbage does two things: it seasons the filling from the inside, and it pulls out excess water so the dumplings don’t leak and fall apart in the broth. You see the same trick used in classic pork-and-cabbage dumpling recipes. 

For the soup broth

• 6 cups low-sodium chicken broth
• 1 cup thinly sliced cabbage (from the remaining head)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1–2 teaspoons chili crisp or chili oil (optional, to taste)
• Freshly ground black pepper

That combo (broth, soy, vinegar, sesame) echoes the dipping-sauce-style broths used in broken dumpling soups with pork and cabbage, but in a simplified, homey way. 

Garnishes

• Sliced green onions
• Extra chili crisp or chili oil
• Toasted sesame seeds

You can absolutely serve this alongside another cozy Dinner recipe like your Minestrone Soup on nights when you want a full soup spread. Just keep one pot richer and spicy (this cabbage and pork dumpling soup) and the other lighter and tomato-based for variety. 

Step-by-step: how to make cabbage and pork dumpling soup

1. Salt and squeeze the cabbage

1. Add the finely chopped cabbage to a large bowl.
2. Sprinkle on the salt and toss well.
3. Let it sit for 10–15 minutes, then grab handfuls and squeeze out as much liquid as you can.
4. Discard the liquid and put the dry cabbage back in the bowl.

This step mirrors what both classic Betty Crocker–style pork dumpling soup and modern vegetarian cabbage dumpling soup recipes do, and it’s the secret to juicy but not watery dumplings. 

2. Mix the pork filling

1. To the squeezed cabbage, add ground pork, green onions, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, and cornstarch.
2. Use your hand or a sturdy spoon and stir in one direction until the mixture looks sticky and cohesive.

When the filling feels tacky, it holds together better inside the wrappers and gives you that bouncy, juicy dumpling bite.

3. Fill and fold the dumplings

1. Set up a small bowl of water, a tray lined with parchment, and your wrappers.
2. Place one wrapper on your palm and add about 1 teaspoon of filling in the center.
3. Dip a finger in water and run it around the edge of the wrapper.
4. Fold into a half-moon, press firmly to seal, and pinch a few simple pleats if you like.
5. Place on the tray, cover with a damp towel, and repeat with the rest.

You don’t need picture-perfect pleats. Even simple half-moons cook beautifully in soup, just as they do in approachable dumpling soup recipes on smaller blogs.

4. Simmer the broth

1. In a large pot, bring the chicken broth to a gentle simmer.
2. Stir in soy sauce, rice vinegar, sesame oil, and the sliced cabbage.
3. Taste and adjust salt as needed—remember the dumplings bring their own seasoning.

Keep the broth at a simmer, not a rolling boil. A gentle heat keeps the wrappers intact instead of beating them up.

5. Cook the dumplings in the soup

1. Slip dumplings into the simmering broth in batches, stirring very gently so they don’t stick.
2. Simmer 6–8 minutes, until the wrappers look slightly translucent and the filling feels firm when you nudge a dumpling with a spoon.
3. If you froze any dumplings, give them 2–3 extra minutes.

Cooking dumplings right in the soup is classic for pork dumpling soup and keeps things easy—no separate pot of water needed. 

6. Serve

1. Ladle dumplings and broth into warm bowls.
2. Top with scallions, chili crisp, and sesame seeds.
3. Finish with a splash more vinegar or soy sauce if you want extra punch.

Pro tips, variations, and make-ahead ideas

Keep dumplings tender and intact

• Seal well, with minimal air. Press around the filling as you seal so no big air pockets remain. Air expands in hot broth and can burst dumplings.
• Control the simmer. A gentle simmer keeps wrappers smooth and intact; a hard boil tosses them around and turns the broth cloudy.
• Cook a tester. Drop one dumpling in, cook it, and taste. Adjust salt, soy, or ginger in the filling before you fold the rest.

These are the same tricks cooks mention in detailed cabbage dumpling soup FAQs, and they truly make a difference.

Make-ahead and freezer tips

• Freeze raw dumplings:
  • Arrange filled dumplings on a parchment-lined tray in a single layer.
  • Freeze until solid, then transfer to a freezer bag.
  • Cook from frozen in the simmering broth, adding a few minutes to the cook time.
• Fridge storage:
  • Leftover soup keeps 2–3 days in the fridge. The dumplings soften slightly but still taste great.
  • Reheat gently on the stove; add a splash of broth or water if it thickens.

If you want a full “soup night,” pair reheated cabbage and pork dumpling soup with a lighter bowl of Minestrone Soup, letting guests choose their favorite style. 

Easy twists on the base recipe

• Extra veggie pack: Add sliced mushrooms, baby bok choy, or spinach during the last few minutes of simmering.
• Spicy version: Stir a spoonful of chili crisp into each bowl or simmer a dried chili with the broth.
• Kid-friendly: Skip the chili oil, use mild broth, and let each person add spice at the table.
• Different meats: Ground turkey or chicken work well if you keep a bit of sesame oil and soy for flavor.
• Pork-lover’s dream: Serve this alongside your General Tso Pork Stir-Fry for a full pork-and-rice dinner spread. 

You can even lean into the “Dinner” theme and make this cabbage and pork dumpling soup the starter before a bowl of Teriyaki Chicken Rice Bowl or a comforting plate of Lasagna Soup on colder nights. 

Wrap-Up

This cabbage and pork dumpling soup wraps everything you want on a chilly night into one bowl: tender dumplings, sweet cabbage, savory broth, and just enough heat to make your cheeks rosy. Once you’ve folded a batch or two, you’ll find the process relaxing, almost meditative—and you’ll always have a bag of dumplings ready for “instant” comfort. Make it once, then come back and rate it, and don’t forget to explore more Dinner soups on Chefify to keep your cozy lineup full.

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