A comforting and flavorful soup featuring tender pork dumplings in a rich broth.
Combine the ground pork, chopped celery, scallions, grated ginger, soy sauce, and cornstarch in a mixing bowl.
Mix the filling thoroughly to ensure even distribution of flavors.
Place a small amount of filling in the center of each wonton wrapper.
Use a teaspoon to measure the filling for consistent dumpling sizes.
Moisten the edges of the wrapper with water, fold into a triangle, and seal tightly.
Press firmly along the edges to prevent the dumplings from opening during cooking.
Bring the chicken broth to a boil in a large saucepan.
Use a low-sodium broth to control the saltiness of the soup.
Add the dumplings to the boiling broth and cook until they float to the surface.
Stir gently to prevent the dumplings from sticking to the bottom of the pan.
Add the sliced carrots and shredded napa cabbage to the soup and simmer for a few minutes.
Add the vegetables towards the end to retain their crunch and color.
Serve the soup hot, garnished with additional chopped scallions if desired.
Serve immediately to enjoy the dumplings at their best texture.
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