Preparation

In a bowl, combine ground pork (8 oz), egg (1), grated fresh ginger (1 tsp), minced garlic (1 tsp), chopped green onion (2 Tbsp), pork rind crumbs (2 Tbsp), and salt and pepper to taste. Mix gently until just combined.

Lay one blanched cabbage leaf (1 leaf), trim the thick vein if needed, and place about 2 Tbsp of the pork mixture in the center. Fold the sides of the leaf over the filling and roll into a tight dumpling. Repeat to make 6 dumplings.

In a pot over medium heat, melt ghee (2 Tbsp). Add shredded cabbage (2 cups) and sauté for 3–4 minutes until tender and starting to soften. Season with salt and pepper to taste.

Pour in chicken broth (3 cups), soy sauce (1 Tbsp), and grated fresh ginger (1 tsp). Bring to a gentle simmer.

Carefully lower the cabbage-wrapped pork dumplings (6 total) into the simmering broth. Cook for 6–7 minutes, until dumplings are cooked through and floating.

Reduce heat to low. Stir in heavy cream (¼ cup) and simmer for 1–2 minutes to enrich the broth. Taste and adjust salt and pepper.

While stirring the soup in a circular motion, slowly drizzle in beaten eggs (2) to form egg ribbons. Cook for 1–2 minutes until the ribbons set.

Ladle soup and dumplings into bowls, drizzle sesame oil (1 Tbsp) over each, and garnish with chopped cilantro and sliced green onion. Serve hot.