Korean Cabbage Dumpling Soup (Mandu-Style)

Ingredients

• 12 pieces Dumpling wrappers (mandu-style, wonton wrappers)
• 150 g Ground pork
• 200 g Napa cabbage (finely chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Ginger (grated)
• 2 tbsp Green onion (thinly sliced)
• 3 cups Chicken or vegetable broth
• 1 tbsp Rice vinegar
• 0.5 tsp Gochugaru (Korean chili flakes)(optional)
• 1 tbsp Soy sauce (for dipping sauce)
• 1 clove Garlic (for dipping sauce, minced)
• 1 tsp Sesame seeds (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Mix pork, cabbage, 1 tbsp soy sauce, sesame oil, grated ginger, and green onion. Lay out wrappers and spoon a small amount of filling onto each; fold and seal (use a little water on edges).

2. 2

   Cook (20 minutes): Bring broth to a gentle boil in a pot. Add dumplings and simmer until cooked through and tender, about 8–10 minutes, then add the remaining cabbage if any extra is desired and simmer 3–5 minutes more.

3. 3

   Make dipping sauce while dumplings cook: Stir rice vinegar with 1 tbsp soy sauce, minced garlic, and gochugaru (if using).

4. 4

   Serve: Ladle soup into bowls, top with a little dipping sauce on the side (or drizzle lightly), and optionally sprinkle sesame seeds.