Homemade soup dumplings can be a reality with the right technique. This pan fried version has a fluffy bao exterior to contain the rich unctuous gelatin that melts during the cooking process. The first bite releases a gush of hot soup (pro tip – tip the broth into a spoon and slurp it up!) and a perfect mouthful of bao, filling, and broth.
Add the scallions, ginger, lemongrass, and garlic. Saute for 3 minutes.
Remove the broth from the heat and whisk in the miso paste. Strain through a super bag into a bowl. Refrigerate for 3-4 hours or until fully gelled. Remove from the bowl and dice the gel into half inch dice.
Remove from the mixer and place it into a bowl. Cover the dough with damp paper towels and allow it to proof at room temperature for one hour.
Process this mixture for 10 seconds more before adding the wilted cabbage and scallions. Mix for 10 more seconds before removing from the food processor.
Mix in the diced jelled soup in a large bowl with a spatula. This will not fully mix in and that is fine as long as they are loosely mixed.
Once they are rolled and finished you can cover the dumplings in damp paper towels until ready to cook.
At this point these can be cooked immediately or frozen for up to a month.
Serve immediately with your favorite dipping sauce.