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Asian Dumpling and Cabbage Soup

Asian Dumpling and Cabbage Soup

Asian Dumpling & Cabbage Soup |

Here in Illinois this time of year, the only #green thing around in my little patch of suburbia is my green garlic scapes! They are about an inch tall! I’m very excited about this since when someone told me last fall that all you had to do to grow garlic was pop a single garlic clove into the dirt, I was skeptical. But it appears to be true! Thus you can see why I will not be sacrificing even a half inch of my garlic scapes for #greenslove, the #love bloghop theme for March. So, since it’s St. Patricks Day in a few days, I thought you just might have some leafy green leftover cabbage in your fridge soon. Here’s what to do with the rest of it…

This warming recipe is so simple it’s a bit ridiculous. But it’s a thousand times better than take-out and is very kid-friendly. I adapted this version from this Asian Dumpling Soup recipe.

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Dumpling Soup

Asian Dumpling & Cabbage Soup

  • Author: by Serena Ball, RD


Simple soup is flavorful and healthy; uses frozen dumplings to get dinner on the table quick!


  • 1 (15- to 16-oz) package frozen Asian dumplings (I used Shrimp Gyoza from Trader Joe, but you could use wontons)
  • 6 cups fat-free, reduced-sodium chicken broth (40 fl oz)
  • 3 cups thinly sliced cabbage (from 1/2 head)
  • 1 cup shredded carrots (about 2 large)
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro


  1. Steam, boil, or microwave dumplings according to package directions. Remove pot from heat and keep dumplings warm in hot water.
  2. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add corn and cook 1 minute until heated through. Stir in salt and pepper if desired.
  3. Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings and top with cilantro.


Roasted Cabbage Wedge Salad

Thursday 15th of January 2015

[…] I keep it in the fridge almost all winter long; my kids like it shredded with carrots, apples and Maple Apple dressing  – or in soup. […]


Tuesday 19th of March 2013

Made it And it was yummy. Used Trader Joes's roasted corn and chicken potstickers. To jazz it up used some soy sauce and sesame oil. A definate repeat for us. Thanks


Wednesday 20th of March 2013

Great ideas Marilyn! Thanks so much for sharing! I must try.

Virtually Vegan Mama

Saturday 17th of March 2012

I wish I had that right now...looks so yummy!




Sunday 18th of March 2012

THanks Jen! We make a lot of variations on this create away with what you have in your fridge!


Wednesday 7th of March 2012

Oh my hubby would love this, really beautiful! I love the flavor combinations:-) Happy GreensLove! Hugs, Terra


Monday 5th of March 2012

Yum. Now I'm hungry. This can be easily veganized too, I'm excited to try this and eat it with rice, delish!

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