For the Dumplings – 1 cup shredded napa cabbage – 8 oz Ground pork – 1 tbs fresh ginger minced – 2 scallions minced – 1 shallot minced – 1 tbs fresh chives minced – 1 tbs sriracha – 1 tsp soy sauce – salt and pepper – wonton wrappers
For the Soup – 1 tbs vegetable oil – 2 oz ground pork – 1 onion dinced – 2 garlic cloves smashed and peeled – 1 " piece of fresh ginger peeled and smashed – 8 cups chicken broth – 1 carrot peeled and shredded – 4 scallions whites removed, sliced thin
For the Dumplings 1. Salt the napa cabbage and allow to sit for 20 minutes. With a clean towel, squeeze any excess liquid from the cabbage. 2. In a large bowl, mix the pork with the ginger, scallions, shallot, chives, sriracha, soy sauce, and cabbage. Season with salt and pepper and mix well to combine. 3. Arrange wonton wrappers in batches onto a clean work surface. Ready yourself a small ramekin with water in it.
4. Place small portions of the pork filling in the center of a dumpling, lightly moisten half an edge of the dumpling and pinch shut. Set onto a clean baking sheet. 5. Repeat, allowing each dumpling to stand on its own without touching until the sheet is filled.
6. Place in the freezer and freeze for 1 hour.After the pre-freeze, the dumplings can be frozen together in a resealable bag For the soup 1. Heat the vegetable oil in a large stock pot. Add the ground pork, onion, garlic, and ginger. Cook, breaking the meat apart with a spoon until the pork is no longer pink, about 5 minutes.
2. Add the chicken broth and bring to a boil. Reduce heat and cover, leaving a small opening for steam. Allow the soup to cook for about 25 to 30 minutes. Strain the soup. 3. Return the strained liquid to the pot and bring to a boil. Add the carrots, scallions, and dumplings. Allow the dumplings to boil until cooked through, about 6 minutes, checking one for doneness.