Ingredients
60ml soy sauce
2 tbsp chili oil
3 tbsp unseasoned rice vinegar
4 green onions
15 square dumpling wrappers
2 tbsp toasted sesame oil
500g ground pork
1 tsp salt
1 1″ piece ginger, peeled, finely grated
2 tbsp mirin
1l vegetable broth
1/2 small head of Napa cabbage, sliced about 1cm thick
Separate dark green parts from 4 green onions and thinly slice; set aside for serving. Thinly slice white and pale green parts; set aside separately. Cut 15 square dumpling wrappers into eighths by cutting on a diagonal from corner to corner to make an X, then cutting each triangle in half through the long side; set aside.
Heat sesame oil in a medium dutch oven. Add ground pork and salt and cook, stirring to combine and breaking up meat with a wooden spoon, 1 minute. Work pork into an even layer and cook, undisturbed, until a brown crust forms underneath, about 5 minutes. Add ginger and reserved white and pale green scallion parts and cook, stirring often and breaking up meat into smaller pieces, until combined and pork is cooked through, about 2 minutes. Add mirin and cook, scraping up any browned bits, 1 minute.
Add vegetable broth, soy sauce, rice vinegar and chili oil to pot, increase heat to high, and bring to a boil. Add reserved dumpling wrappers and cook until tender, about 2 minutes. Add cabbage and cook, stirring, just to wilt, about 30 seconds. Remove from heat.
Ladle soup into bowls; top with reserved onion greens.