Broken Dumpling Soup with Pork and Cabbage

No dumplings are formed in the making of this soup…but your mouth won’t know the difference. Leave pleating practice for another day: Here the wrappers—sliced into pieces—eat like noodles when cooked until tender in the hot broth, alongside savory pork and just-wilted cabbage. A dipping-sauce-style combination of soy sauce, vinegar, and chili crisp provides a punchy finishing drizzle.

¼ cup plus 2 Tbsp. soy sauce

3 Tbsp. chili crisp

2 Tbsp. unseasoned rice vinegar

4 scallions

15 square dumpling wrappers

2 Tbsp. toasted sesame oil

1 lb. ground pork

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 1" piece ginger, peeled, finely grated

2 garlic cloves, finely grated

2 Tbsp. mirin

4 cups low-sodium vegetable broth

½ small head of Napa cabbage (about 8 oz.), sliced about ½" thick

Directions at bonappetit.com

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