Cabbage and Pork Dumpling Soup (Cozy One-Pot Dinner)

The first time I made cabbage and pork dumpling soup on a freezing Tuesday, I didn’t plan on sharing. I just wanted a big, steamy bowl that tasted like my favorite dumpling spot without changing out of sweatpants. Juicy pork, sweet cabbage, soft wrappers, and a gingery broth did the trick, and now this cabbage and pork dumpling soup shows up any time I need instant comfort. You get all the dumpling-making satisfaction, but the broth does half the work and turns everything into a one-pot Dinner that feels special and soothing.

Why you’ll love this cabbage and pork dumpling soup

This soup hits that perfect “I want takeout, but I’m staying home” mood. The dumplings stay bouncy and juicy inside, the cabbage turns sweet and tender, and the broth tastes light but still packed with garlic, ginger, soy, and a little sesame. Every spoonful gives you a bit of everything: broth, cabbage, and a plump dumpling ready to burst.

Cabbage quietly does hero work here. Finely chopped and salted, it keeps the pork filling moist and prevents that dense meatball texture. You’ve already seen this trick in your <a href=”https://www.thepinkcupcakebakery.com/chicken-and-ginger-cabbage-dumplings/”>Chicken and Ginger Cabbage Dumplings</a>, where cabbage helps the filling stay juicy instead of dry. The same idea turns these little pockets into the perfect soup dumplings for cozy nights.

You also don’t need an all-day simmer. The broth starts with a quick sauté of garlic and ginger, then chicken stock, soy, rice vinegar, and a drizzle of sesame oil do the rest. While it bubbles, you wrap dumplings, so everything comes together in about 35 minutes once you get going.

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Cabbage and Pork Dumpling Soup (Cozy One-Pot Dinner)

Juicy pork-and-cabbage dumplings simmered in a gingery broth for a cozy, one-pot Dinner that feels like takeout but comes from your own kitchen.

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 4 hours hrs

Servings: 1 servings

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the pork and cabbage dumplings

• 8 oz ground pork (about 80/20)
• 1 cup finely chopped green or Napa cabbage, lightly packed
• 2 green onions, thinly sliced plus more for serving
• 2 cloves garlic, minced divided for filling and broth
• 2 teaspoons freshly grated ginger divided for filling and broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon Shaoxing wine or dry sherry optional but tasty
• 1 teaspoon toasted sesame oil plus more to finish
• 0.5 teaspoon sugar
• 0.25 teaspoon white pepper
• 24 round dumpling wrappers or square wonton wrappers

For the soup

• 1 tablespoon neutral oil canola, avocado, or vegetable
• 6 cups low-sodium chicken broth
• 1 cup water as needed to thin
• 2 tablespoons soy sauce or to taste
• 1 tablespoon rice vinegar
• 1 small carrot, thinly sliced on the bias
• 1 cup extra shredded cabbage or chopped baby bok choy up to 1 1/2 cups
• Chili crisp or chili oil for serving
• Toasted sesame seeds for serving

Equipment

• Large pot or Dutch oven
• Mixing bowl
• Cutting board and knife
• Measuring cups and spoons

Method

 

1. Toss the finely chopped cabbage with a pinch of salt in a small bowl. Let sit 10 minutes, then squeeze firmly over the sink or in a clean towel until only slightly damp.
2. In a mixing bowl, combine ground pork, squeezed cabbage, green onions, half of the minced garlic, half of the grated ginger, soy sauce, Shaoxing wine, 1 teaspoon sesame oil, sugar, white pepper, and a small pinch of salt if needed. Stir vigorously in one direction for 1–2 minutes until the mixture looks sticky and cohesive.
3. Set up a dumpling station with wrappers, a small bowl of water, the filling, and a parchment-lined tray. Place a wrapper in your hand, add about 1 teaspoon filling, wet the edge with water, fold into a half-moon, and press to seal, pushing out air. Arrange dumplings on the tray and cover with a damp towel.
4. Heat neutral oil in a large pot over medium heat. Add the remaining garlic and remaining ginger. Cook 30–60 seconds until fragrant but not browned.
5. Pour in the chicken broth and water. Add 2 tablespoons soy sauce, rice vinegar, and a small drizzle of sesame oil. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes. Taste and adjust seasoning.
6. Carefully slide dumplings into the simmering broth. Stir once or twice so none stick to the bottom. Simmer gently 4–5 minutes, until dumplings float and wrappers look translucent. If using frozen dumplings, cook according to package directions plus 1–2 minutes, until fully heated through.
7. Add sliced carrot and extra shredded cabbage or bok choy to the pot. Simmer 2–3 minutes more, just until the vegetables are tender and bright. Taste again and adjust with more soy, vinegar, or sesame oil as needed.
8. Ladle 4–6 dumplings into each bowl, then cover with broth and vegetables. Top with extra green onions, chili crisp, and toasted sesame seeds. Serve the cabbage and pork dumpling soup hot.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 22gFat: 18gSaturated Fat: 5gCholesterol: 80mgSodium: 1450mgFiber: 3gSugar: 4g

Notes

For dairy-free oats, use plant-based yogurt and milk plus a vegan protein powder. Adjust the sweetness by changing the amount of maple syrup or honey and how ripe the banana is. For meal prep, make 3–4 jars at once and enjoy within 4 days for the best flavor and texture.

Tried this recipe?

Let us know how it was!

If you’re not in a folding mood, that’s fine too. Use good frozen pork dumplings, and this still feels like a from-scratch cabbage and pork dumpling soup thanks to the fresh veggies and homemade broth. It drops right into your <a href=”https://www.thepinkcupcakebakery.com/category/dinner/”>Dinner</a> collection as a weeknight-friendly soup, and it pairs beautifully with other cabbage favorites like <a href=”https://www.thepinkcupcakebakery.com/butter-braised-cabbage/”>Butter-Braised Cabbage with Garlic Cream</a>Blog or <a href=”https://www.thepinkcupcakebakery.com/cabbage-and-potato-soup/”>Cabbage and Potato Soup</a> when you lean fully into comfort.

Ingredients you need

You don’t need anything fancy to get a seriously flavorful cabbage and pork dumpling soup. Most ingredients live in a pretty normal pantry and fridge.

For the pork and cabbage dumplings

• Ground pork (about 80/20 so the filling stays juicy)
• Finely chopped green or Napa cabbage
• Green onions (scallions), thinly sliced
• Fresh garlic, minced
• Fresh ginger, grated
• Soy sauce (or tamari)
• Shaoxing wine or dry sherry (optional but tasty)
• Sesame oil
• Sugar and white pepper
• Round dumpling wrappers or square wonton wrappers

For the broth and vegetables

• Neutral oil (like canola or avocado)
• More garlic and ginger
• Low-sodium chicken broth
• Water (to thin if needed)
• Soy sauce
• Rice vinegar
• A little more sesame oil
• Extra shredded cabbage or chopped baby bok choy
• Thinly sliced carrot or other quick-cooking veg
• Chili crisp or chili oil, green onions, and toasted sesame seeds for serving

To make this section easy to scan, here’s a quick overview of your options:

If you love building whole menus around cabbage, this soup easily joins sides like <a href=”https://www.thepinkcupcakebakery.com/simple-sauteed-green-cabbage/”>Simple Sautéed Green Cabbage</a> and <a href=”https://www.thepinkcupcakebakery.com/quick-cabbage-stir-fry/”>Quick Cabbage Stir Fry</a> to create a full, veggie-forward dinner spread.

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

You’ll build this dish in two tracks: dumplings and broth. They meet in the pot for a quick simmer at the end.

1. Prep and salt the cabbage

Finely chop the cabbage for the filling, then toss it with a pinch of salt in a small bowl. Let it sit for about 10 minutes while you prep everything else. This pulls out extra moisture so the dumplings don’t water down your filling.

After it rests, squeeze the cabbage firmly over the sink or into a clean towel until it feels only slightly damp. This one little step keeps the pork mixture concentrated and flavorful instead of loose and watery.

2. Mix the pork filling

In a mixing bowl, combine ground pork, the squeezed cabbage, sliced green onions, minced garlic, grated ginger, soy sauce, Shaoxing wine or dry sherry, sesame oil, sugar, white pepper, and a small pinch of salt if your soy isn’t very salty.

Now stir. Don’t just fold; stir vigorously in one direction with chopsticks or a spoon for 1–2 minutes until the mixture looks sticky and almost paste-like. That texture tells you the proteins grabbed onto the liquid, which gives you springy dumplings that don’t fall apart.

3. Fold the dumplings

Set up a little dumpling station: wrappers, a small bowl of water, the filling, and a parchment-lined tray.

• Place a wrapper in your hand.
• Add about 1 teaspoon of filling in the center (don’t overstuff).
• Dip your fingertip in water and trace the edge of the wrapper.
• Fold it into a half-moon, pressing out air as you seal.
• You can pinch simple little pleats if you feel like it, but a clean half-moon works just fine.

Set each dumpling on the tray and cover the tray with a slightly damp towel so wrappers stay soft.

Shortcut path: using frozen dumplings
If you’re using good store-bought pork dumplings, you can skip Steps 1–3. Keep them frozen until the broth is ready, then drop them straight into the simmering soup and cook according to the package plus an extra minute or two.

4. Build the gingery cabbage broth

Heat a splash of neutral oil in a large pot over medium heat. Add sliced ginger and minced garlic and sauté for about 1 minute until they smell fragrant but not browned.

Pour in the chicken broth and a bit of water. Add soy sauce, rice vinegar, and a drizzle of sesame oil. Bring everything to a gentle boil, then drop the heat so the broth simmers quietly for 8–10 minutes. This short simmer gives you deeper flavor without any fuss.

Taste and tweak the seasoning now. Add a little more soy for salt, more vinegar for brightness, or a pinch of sugar if the broth tastes sharp.

5. Simmer the dumplings in the broth

When the broth tastes good, carefully slide the dumplings into the pot one by one. Keep the heat at a gentle simmer, not a hard boil, so they don’t burst.

Stir once or twice in the first minute to make sure none stick to the bottom. Then let them cook for about 4–5 minutes, until the wrappers look translucent and the dumplings float. If you’re nervous, pull one out and slice it in half to check that the pork inside looks fully cooked and no longer pink.

If you’re using frozen dumplings, they may take a couple more minutes. Just follow the package timing as a guide and adjust until they feel tender.

6. Add vegetables and finish the soup

When the dumplings are almost done, add thinly sliced carrot and a handful of extra shredded cabbage or chopped bok choy straight into the broth. They’ll soften in 2–3 minutes while the dumplings finish cooking.

Right at the end, taste again and adjust. Add another drizzle of sesame oil if you love that toasty note, and a grind of white pepper for a gentle tingle.

To serve, ladle a few dumplings into each bowl, then cover them with broth and veggies. Top with sliced green onions, a spoonful of chili crisp, and sesame seeds. The finished cabbage and pork dumpling soup should look glossy, steamy, and very slurp-able.

Variations, swaps, and make-ahead tips

Once you’ve made this dumpling soup once or twice, it becomes a template you can riff on depending on what’s in your kitchen.

Protein swaps

You can replace some or all of the pork with:

• Ground chicken or turkey for a lighter filling
• A half-pork, half-chicken blend for flavor and leaner texture
• Extra-firm tofu crumbled into the filling if you want a more plant-forward bowl, though it changes the classic feel

Keep the cabbage, aromatics, and seasonings the same and you’ll still get that cozy dumpling effect.

Cabbage choices

Green cabbage holds its structure and gives you larger, sweet pieces in the soup. Napa cabbage turns silky and delicate and feels a little more like restaurant dumpling soup. You can mix them or use one in the filling and the other in the broth if you have both on hand.

If you’d rather keep cabbage only in the dumplings, swap the soup veg for baby bok choy or spinach. If you adore cabbage, go full “cabbage and pork dumpling soup” and double down on shredded cabbage in the pot.

Make-ahead dumplings

Dumplings freeze beautifully, which makes weeknight soup even easier.

• Form the dumplings and line them up on a parchment-lined tray.
• Freeze until solid, then transfer to a freezer bag.
• Cook from frozen straight in simmering broth, adding a couple extra minutes.

You can also borrow the filling tricks from your <a href=”https://www.thepinkcupcakebakery.com/chicken-and-ginger-cabbage-dumplings/”>Chicken and Ginger Cabbage Dumplings</a> to build a whole dumpling night: some pan-fried, some boiled in this soup, maybe some dropped into your <a href=”https://www.thepinkcupcakebakery.com/savory-dumpling-ramen-bowl/”>Savory Dumpling Ramen Bowl</a> for ramen-meets-dumpling comfort.

Flavor twists

• Add a spoonful of miso paste to the broth for savory depth.
• Toss in mushrooms for extra umami.
• Stir a bit of chili paste into the pot if everyone likes spice.
• Finish with a squeeze of lime for a brighter, almost hybrid flavor.

Serving, storage, and reheating

Serve this cabbage and pork dumpling soup very hot. Aim for about 5–6 dumplings per person with plenty of broth and vegetables. Slide the dumplings into bowls first, then ladle broth over so they don’t splash.

On the table, set out:

• Extra sliced green onions
• Chili crisp or chili oil
• Soy sauce or tamari
• Toasted sesame seeds

Leftovers keep well for up to 3 days in the fridge. The dumplings will soften slightly as they sit, but they still taste great. Reheat gently on the stove over low heat until everything is hot; avoid a rolling boil so the wrappers don’t break apart.

If you plan ahead, you can store extra cooked dumplings and broth separately. Keep dumplings lightly coated in a splash of broth in one container and the rest of the soup in another. Combine them in the pot as you reheat.

For freezing, the best plan is to freeze uncooked dumplings and fresh broth separately, then cook them together the night you serve the soup. You’ll get the fresh texture of new dumplings with the convenience of prep done days earlier.

Round things out with a simple side from your <a href=”https://www.thepinkcupcakebakery.com/category/dinner/”>Dinner</a> recipes collection—something like <a href=”https://www.thepinkcupcakebakery.com/butter-cabbage-fettuccine-with-garlic/”>Butter Cabbage Fettuccine with Garlic</a> or <a href=”https://www.thepinkcupcakebakery.com/green-enchilada-chicken-soup-recipe/”>Green Enchilada Chicken Soup</a> when you want a cozy two-soup night.

Wrap-Up

Once you try this cabbage and pork dumpling soup, it’ll become one of those “I always have the ingredients” recipes. Cabbage keeps the filling juicy and affordable, the broth comes together fast, and the whole pot feels like a restaurant treat that you made at home. Add it to your Dinner rotation, leave a rating on the recipe card, and then let readers wander into your other cabbage and dumpling favorites for their next cozy night in.

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