These weeknight dumplings come together in less than half an hour, thanks to a little help from pre-made dumplings and chili crisp. The ginger soy broth takes just minutes to make and doubles as a poaching broth for the sliced shiitakes.
Ingredients
- 1 Package dumplings of choice
- ¼ cup toasted sesame seeds
- ½ lb shiitake mushrooms, stems discarded, caps sliced.
- 2 tbsp extra-virgin olive oil
- 1 medium onion, sliced
- 1 tbsp fresh ginger, peeled and chopped
- 2 cloves garlic, chopped
- ⅓ cup dry white wine
- 4 cups chicken or vegetable broth
- ⅓ cup soy sauce
- ¼ tsp cinnamon
- Chili crisp, for serving (store bought also works well)
Preparation
- Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
- Make the broth: heat the oil in a large skillet over medium-high heat. Add the onion and shiitakes and cook until the mushrooms are soft, 5-10 minutes.
- Add the wine to the skillet and continue to cook until the wine fully reduces, another 5-10 minutes.
- Add ginger and garlic to the skillet and cook for 1 minute. Add the broth, soy sauce, and cinnamon. Reduce to a simmer and hold over low heat.
- In a separate, large skillet, heat a few tablespoons of oil over medium heat.
- Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour ¼ cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet and transfer them to a plate.
- Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Finish with a drizzle of chili crisp.
