Chili Crunch Dumpling Soup

Ingredients

• For the soup: 12–14 frozen potstickers (chicken, shrimp, or vegetable)
• 1 tbsp neutral oil
• 4 garlic cloves, finely minced
• 1 tbsp freshly grated ginger
• 3 green onions, whites and greens separated
• 4 oz (115 g) shiitake or oyster mushrooms, sliced
• 1 - 1 1/2 tbsp chili crisp, adjust to taste
• 1 tbsp low-sodium soy sauce, plus more to taste
• 1 tsp dark soy sauce (optional, for deeper color)
• 1 tsp rice vinegar
• 1/2 tsp brown sugar or honey
• 3 1/2 cups low-sodium chicken or vegetable broth
• 2 tsp tahini
• 1 tbsp warm water, to loosen the tahini
• 2 small baby bok choy, halved or quartered lengthwise
• Black pepper, to taste
• Salt, as needed
• To finish: 1-2 tsp chili crisp or chili oil; reserved green onions, thinly sliced; 1 tsp toasted white sesame seeds; fresh cilantro, optional

Steps

1. Heat neutral oil in a pot over medium heat.
2. Add the white portion of the green onions, garlic and ginger; sauté for 45 seconds until fragrant, stirring to prevent the garlic browning.
3. Add the sliced mushrooms and cook for 3-4 minutes until softened and lightly golden.
4. Add the chili crisp, soy sauce, dark soy sauce (if using), rice vinegar and brown sugar; stir for 30 seconds over medium-low heat until the mushrooms are coated in the glossy chili oil mixture.
5. Pour in the broth, stir well, bring to a gentle simmer and cook for 3-4 minutes to develop the flavors.
6. Whisk the tahini with a tablespoon of warm water until smooth, loosen with a couple of tablespoons of hot broth, then stir into the soup.
7. Carefully add the frozen potstickers to the simmering broth, ensuring they are fully covered; cook uncovered at a gentle simmer for 5-8 minutes, or per package instructions, until fully cooked, without stirring vigorously.
8. During the final 2-3 minutes of cooking the dumplings, nestle the baby bok choy into the broth cut side down; let the stems soften slightly while the leaves turn vibrant green.
9. Taste the broth and adjust with additional soy sauce, rice vinegar, white pepper or chili crisp as needed.
10. Turn off the heat once the dumplings are cooked and the bok choy is tender.
11. Serve with a drizzle of chili crisp or chili oil, green onions, toasted sesame seeds and a little cilantro; serve immediately while hot.

The reel

via @recipesbydrritu

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions