Soup & Stew

Napa Cabbage Dumpling Soup

Name: Napa Cabbage Dumpling Soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Napa cabbage; 20 g Water dropwort (minari); 30 g Tofu; 20 g Garlic chives (buchu); 20 g Shiitake mushrooms; 20 g Oyster mushrooms; 30 g Beef; 10 g Low-sodium soy sauce; 10 g Green onion; 10 g Garlic; 10 g Sesame oil; 3 g Sesame seeds; a pinch Ground black pepper; 50 g Beef brisket; 30 g Korean radish; 10 g Garlic; 10 g Low-sodium soy sauce; as needed Water

배추만두탕

Steamed napa cabbage leaves wrapped around a tofu, mushroom, chive and beef filling, tied with water dropwort and simmered in a beef brisket and radish broth. The nutty tofu and sweet cabbage give plenty of flavor even with low-sodium soy sauce.

🇰🇷 A twist on Mandu — see the classic korean dumplings recipe →

📝 Step-by-Step Instructions

Gently simmer the radish, brisket and garlic in water to make the broth.

Line a steamer with cheesecloth and steam the cabbage and water dropwort for about 10 minutes, then let cool.

Squeeze the tofu dry in a cloth.

Slice the garlic chives and finely chop the mushrooms and beef. Mix with the tofu, soy sauce, green onion, garlic, sesame oil, pepper and sesame seeds to make the filling.

Spread out a steamed cabbage leaf, add filling, fold in both sides and roll up.

Tie each roll with water dropwort. When the broth boils, add the dumplings, season with soy sauce and bring to a boil once more.

📊 Nutrition Facts (per serving)

51.1Calories (kcal)

5.5 gCarbs

5.3 gProtein

0.9 gFat

160.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.