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1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, 1/2 tsp salt, and pepper to taste in a large pot. cover and bring to a boil over high heat. add scallion whites, mushrooms and carrots. reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
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2. Add the cabbage, dumplings, and scallion greens. cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. divide the dumplings and soup among bowls. drizzle with soy sauce.
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