Savory Northeast-Style Dumpling Soup with Shiitake and Napa Cabbage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting broth-based soup featuring handmade dumplings filled with pork and shiitake mushrooms, paired with tender Napa cabbage leaves in a savory broth. This Chinese-inspired brunch recipe, ready in about 40 minutes, combines pork mince, dried shiitake mushrooms, green onions into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 8 oz pork mince, 4 finely chopped soaked shiitake mushrooms, 2 sliced green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Mix thoroughly to form the dumpling filling.
  2. Step 2: Place a dumpling wrapper on a clean surface and spoon about 1 tsp of filling into the center. Moisten the edges with water and fold to seal tightly, forming a half-moon shape. Repeat until all filling is used.
  3. Step 3: In a large pot, bring 6 cups chicken broth to a gentle boil over medium heat. Add 2 cups chopped Napa cabbage and simmer for 5 minutes until slightly tender.
  4. Step 4: Carefully drop the dumplings into the simmering broth and cook for 6-8 minutes until they float to the surface and the filling is cooked through.
  5. Step 5: Season the soup with salt to taste and 1/4 tsp white pepper. Serve hot, garnished with additional sliced green onions if desired.

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