Ingredients
Scale
- 1 pack Wonton wrappers (approximately 30–40 wrappers)
- 1/2 head Napa cabbage, finely shredded and salted
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Toasted sesame oil
- 2 Green onions, thinly sliced
- 6 cups Vegetable or Chicken broth
- 1 tablespoon Rice vinegar
- Optional: Chili oil or sesame seeds for garnish
Instructions
- Start by shredding your Napa cabbage very finely. Place it in a bowl with a pinch of salt and let it sit for 5 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands or a kitchen towel to remove the water. In a medium mixing bowl, combine the squeezed cabbage, minced garlic, grated ginger, one tablespoon of soy sauce, and sesame oil. Stir until the mixture is well-combined and fragrant.
- Lay out a few wonton wrappers on a clean surface. Place about one teaspoon of the cabbage filling in the center of each wrapper. Wet the edges of the wrapper with a dip of water on your finger. Fold the wrapper over the filling to form a triangle or a rectangle, pressing the edges firmly to seal. You can pull the two corners together for a classic “purse” shape if you feel creative. Repeat until all filling is used.
- Bring the vegetable or chicken broth to a gentle boil in a large pot. Add the remaining soy sauce and rice vinegar to the broth. Carefully drop the prepared dumplings into the simmering liquid. Cook for about 3 to 5 minutes. You will know they are ready when the wrappers become translucent and the dumplings float to the surface.
- Ladle the soup and a generous portion of dumplings into deep bowls. Sprinkle fresh green onions over the top. For an extra kick, add a drizzle of chili oil or a sprinkle of toasted sesame seeds. Serve immediately while the broth is piping hot.
- Cook Time: 35 minutes