Getting fresh shiitake mushrooms from the farmer’s market is always a treat, and I usually just saute them with olive oil, butter, salt, and pepper, to really savor their flavor, but I wanted to try something different, and this was quite a treat! Via Serious Eats.
- 24 small Chinese dumplings, fresh or frozen [I used my homemade ones.]
- 1 tablespoon canola oil
- 4 ounces shiitake mushrooms, ends removed, caps sliced 1/2-inch thick
- Kosher salt
- 3 cups homemade or store-bought low-sodium chicken stock
- 4 tablespoons preserved bamboo shoots in chili oil [optional]
- 1/4 cup scallions greens, thinly sliced
- 4 teaspoons soy sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground Sichuan peppercorn
Pour water into a large pot until it comes 2 inches up the sides, and top with a steamer basket. Bring to a boil over high heat. Add as many of the dumplings as will fit in one layer and cook according to the directions on the packaging. (The frozen dumplings I used took about 4 minutes.) Repeat step, if necessary, until all the dumplings are cooked.
Meanwhile, heat canola oil in a 12-inch non-stick skillet over medium-high. When oil shimmers, add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 4 minutes. Set aside. [SMELLS AMAZING.]
Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat. [I put a bit extra broth and treated this more like a legit soup. I also cooked some udon noodles and added them as well to make this a more full meal.]
Take out four large bowls. In each bowl add 1 tablespoon preserved bamboo shoots, 1 tablespoon sliced scallion greens, 1 teaspoon soy sauce, 1/8 teaspoon black pepper, 1/2 teaspoon ground Sichuan peppercorn, and 3/4 cup chicken stock. [I also added a bit of sesame oil. Fish sauce and other condiments welcome as well!] Taste and, if needed, season with additional salt. Add 6 dumplings to each bowl and a quarter of the mushrooms. Serve immediately.