Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Deconstructed Dumpling Soup
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
We took the flavors and textures of classic pork‑and‑vegetable dumpling soup and streamlined them for everyday cooking. Instead of folding homemade dumplings, tender ground‑pork meatballs come together with spices and prepared coleslaw mix — no chopping needed. Cremini mushrooms, store‑bought chicken broth and a hit of instant dashi build an umami‑rich base in minutes. Bok choy and extra coleslaw make the soup hearty enough for a complete meal. And instead of dumplings, the wrappers become wide, silky noodles that deliver that familiar dumpling‑soup feel. The whole delicious pot comes together in about 30 minutes while giving your cutting board a day off.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
Ingredients
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Directions
- Combine the pork, 1 1/2 cups of the coleslaw mix, 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, the ginger paste, granulated garlic, sugar, white pepper and 1 teaspoon salt in a large bowl. Use your hands or a spoon to gently but thoroughly combine the ingredients. Roll the mixture into 1-tablespoon balls and transfer to a large plate. You should have 28 to 34 meatballs.
- Bring the chicken broth and mushrooms to a boil in a large pot over medium-high heat. Season with the remaining 2 tablespoons soy sauce and remaining 1 teaspoon sesame oil and the instant dashi powder. Reduce the heat so the mixture just simmers.
- Carefully lower the meatballs balls into the hot broth with a slotted spoon and simmer until the pork just changes color, about 1 minute.
- Stir in the bok choy and the remaining 3 cups coleslaw mix, making sure the bok choy is submerged. Bring back to a simmer and cook until the bok choy wilts, about 2 minutes.
- Carefully drop the dumpling wrappers into the soup one by one so they don’t stick, stirring gently between each addition. Simmer, stirring occasionally, until the wrappers are soft and silky, about 2 minutes.
- Taste the soup and add more salt if needed. Ladle the soup into 4 bowls and serve.
Cook’s Note
White dumpling wrappers are typically thicker than yellow ones so generally work best in this soup.
