Go Back
–+ servings
GAPS potsticker soup with pork, Napa cabbage, shiitake, and scallions in amber homemade meat stock

GAPS Potsticker Soup With Pork, Napa Cabbage, and Shiitake

A one-pot Full GAPS soup with browned pork, soft Napa cabbage, shiitake mushrooms, scallions, ginger, garlic, coconut aminos, and homemade meat stock.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Chinese-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups homemade meat stock chicken or beef
  • 1 3/4 lb Napa cabbage thinly sliced and cut into bite-size lengths
  • 1 lb ground pork
  • 7 oz shiitake mushroom caps stems discarded, caps thinly sliced
  • 1 bunch scallions whites and greens separated and sliced
  • 2 tbsp coconut aminos with a GAPS-compatible ingredient label
  • 2 tbsp fresh ginger root grated or minced
  • 2 cloves garlic crushed or minced
  • 2 tsp mineral sea salt divided: 1 teaspoon, 1/2 teaspoon, and 1/2 teaspoon
  • 1/2 tsp ground white pepper or ground ginger
  • 2 tbsp rendered animal fat or coconut oil use up to this amount only as needed for 2 to 3 tablespoons total pan fat

Equipment

  • 1 Le Creuset Signature Round Braiser 3.5-quart Artichaut, or another large broad shallow pot with a fitted lid
  • 1 Sharp stainless-steel knife
  • 1 Cutting board
  • 1 Box grater or microplane
  • 1 Wooden or silicone spatula
  • 1 Slotted spoon
  • 1 Glass bowl for the browned pork

Method
 

  1. Measure the meat stock. Slice the Napa cabbage into bite-size lengths, discard the shiitake stems and slice the caps, separate and slice the scallion whites and greens, and prepare the ginger and garlic.
    Measured pork, Napa cabbage, shiitake, scallions, meat stock, aromatics, seasonings, and cooking fat for GAPS potsticker soup
  2. Heat a large broad shallow pot or deep sauté pan over medium-high heat. Add the pork, 1 teaspoon sea salt, and white pepper or ground ginger. Break the meat into small crumbles and cook until no pink remains and the edges are browned, lowering the heat to medium if needed.
  3. Lift the browned pork into a glass bowl with a slotted spoon, leaving the rendered fat in the pan.
  4. Check the pan fat. Add rendered animal fat or coconut oil only as needed to make 2 to 3 tablespoons total.
  5. Turn the heat to medium. Add the Napa cabbage and 1/2 teaspoon sea salt. Cook for 15 minutes, moving it around the pan about every 5 minutes, until reduced, glossy, and partly translucent without browning.
    Glossy partly translucent Napa cabbage in an Artichaut braiser beside browned pork for GAPS potsticker soup
  6. Add the sliced shiitake caps and the final 1/2 teaspoon sea salt. Cook for 5 minutes, stirring every few minutes, until the mushrooms soften and darken.
  7. Pour in all 4 cups meat stock. Return the pork and add the scallion whites, fresh ginger, and garlic. Stir and bring to a gentle simmer.
  8. Cover, lower the heat, and simmer slowly for 5 minutes.
  9. Turn off the heat. Stir in the scallion greens and coconut aminos.
  10. Taste and add more sea salt only if needed. Serve hot with pork, cabbage, mushrooms, scallions, and broth in every bowl.

Notes

  • Full GAPS: Use after every included ingredient is introduced and tolerated.
  • Meat stock: Use homemade chicken or beef meat stock made from raw meaty bones and joints, not commercial broth or later-stage bone broth.
  • Fat: Add extra fat only when the pork leaves less than 2 to 3 tablespoons in the pan.
  • Timing: The source lists 15 minutes prep and 35 minutes cooking; the component total is about 50 minutes.
  • Storage: Refrigerate up to 5 days or freeze up to 3 months in suitable glass containers.

Tried this recipe?

Let us know how it was!