Pork & Cabbage Dumpling Soup

Start a large, wide-bottomed pot of water on the stove to boil.

Using the tough seam in the cabbage leaves as a guide, cut large sections on either side of that seam off into smaller cabbage leaves. This should make 12 small cabbage segments to use as your wrappers. When water comes to a boil, blanch cabbage until tender but not falling apart, 2 to 3 minutes at the most. Pull from the water and allow to drain and cool thoroughly so you can roll your dumplings without burning your fingers.

While cabbage cools, mix pork, garlic, salt, pepper and chopped mushrooms up in a large mixing bowl. I found that using your hands to do the mixing works best and incorporates everything most evenly. When leaves are cool enough to handle, spoon roughly a tablespoon into each leaf. Fold sides over and roll cabbage into a small bundle. Tie bundle together with a strip of green onion (the recipe calls for more than you need because you’ll have some breakage—don’t get flustered!).

In a smaller pot, bring stock, water, lime juice to a simmer. Taste your broth and salt and pepper as needed. Gently place cabbage bundles in the stock and cook until pork is cooked through, about 4 to 5 minutes.

When done, gently spoon dumplings into a shallow soup bowl (6 per person is a nice healthy portion for an entree, or 3 as a starter soup). Ladle broth over the dumplings. Garnish with chopped green onions—those white parts you set aside—and chopped cilantro. If using, serve a tablespoon or so of fish sauce and chopped Thai red chilies on the side. Serve immediately!