Pork & Cabbage Dumpling Soup - cabbage

Method

• Start a large, wide-bottomed pot of water on the stove to boil.
• Using the tough seam in the cabbage leaves as a guide, cut large sections on either side of that seam off into smaller cabbage leaves. This should make 12 small cabbage segments to use as your wrappers. When water comes to a boil, blanch cabbage until tender but not falling apart, 2 to 3 minutes at the most. Pull from the water and allow to drain and cool thoroughly so you can roll your dumplings without burning your fingers.
• While cabbage cools, mix pork, garlic, salt, pepper and chopped mushrooms up in a large mixing bowl. I found that using your hands to do the mixing works best and incorporates everything most evenly. When leaves are cool enough to handle, spoon roughly a tablespoon into each leaf. Fold sides over and roll cabbage into a small bundle. Tie bundle together with a strip of green onion (the recipe calls for more than you need because you'll have some breakage-don't get flustered!).
• In a smaller pot, bring stock, water, lime juice to a simmer. Taste your broth and salt and pepper as needed. Gently place cabbage bundles in the stock and cook until pork is cooked through, about 4 to 5 minutes.
• When done, gently spoon dumplings into a shallow soup bowl (6 per person is a nice healthy portion for an entree, or 3 as a starter soup). Ladle broth over the dumplings. Garnish with chopped green onions-those white parts you set aside-and chopped cilantro. If using, serve a tablespoon or so of fish sauce and chopped Thai red chilies on the side. Serve immediately!