Pork and Cabbage Not-Quite-Dumpling Soup

Stir the soy sauce, chili crisp, and unseasoned rice vinegar in a small bowl to combine. Set sauce aside.

Separate the dark green parts from the scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts; set aside separately.

Cut the 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 the toasted sesame oil in a medium Dutch oven or other heavy pot over medium-high.

Add the ground pork and kosher 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 the ginger, garlic cloves, and the reserved white and pale green scallion parts.

Cook, stirring often and breaking up meat into smaller pieces, until combined and pork is cooked through, about 2 minutes.

Add the mirin and cook, scraping up any browned bits, 1 minute.

Add the low-sodium vegetable broth and soy sauce to pot, increase heat to high, and bring to a boil.

Add reserved dumpling wrappers and cook until tender, about 2 minutes.

Add ½ small head of Napa cabbage (about 8 oz.), sliced about ½" thick, and cook, stirring, just to wilt, about 30 seconds. Remove from heat.

Ladle soup into bowls; drizzle with reserved sauce and top with reserved scallion greens.