I know it is hot but my DH loves soup and will find just Vietnamese Chicken Salad tonight a little light. And since I worked this AM and have the afternoon free I decided to indulge him. This is a Vietnamese soup and perfect for those of us who count carbs and are missing dumplings occasionally. This soup uses little tiny cabbage rolls tied with chives in place of a wheat wrappered dumpling. It is a little fiddly but if you have a little time it is tasty and really not difficult.
Soak 6 cloud ear mushrooms in hot water.
Blanch 12 large cabage leaves (I used nappa today, savoy would be a good choice too) and refresh in cold water. Cut the greens off of a couple of green onions and cut into long strips and blanch in the same water you blanched the cabbage leaves in.
Combine in a food processor, the drained cloud ears, 6 oz. shrimp, 4.oz. ground pork, 2 Tbs. fish sauce and a good grinding of white pepper. Process until combined and fairly smooth
Cut the ribs out of the cabbage leaves and cut them in half. Place a heapinmg teaspoon of the filling at the base of the leaf and roll up tucking in the sides. Tie the little bundle with a chive strip. Repeat until all are filled. I found if you have left over filling you can roll it into little meatballs and poach in the hot water. They will rise to the surface when they are done.
Bring 6 C. chicken broth to a boil and add the dumplings. Cook for about 10 minutes. Serve with a sprinkling of cilantro on top.
To give you an idea of size, the little meatballs in the picture are about the size of a quarter.