Mushroom Dumplings in Katsuobushi Broth
At Onsen in San Francisco, chef George Meza bathes plump, silky mushroom dumplings and slightly bitter bok choy in a clear, mineral-rich dashi broth for this elegant, warming soup. A final drizzle of tamari and hot chile oil adds savory depth and heat, and a sprinkling of dill makes for a light, refreshing finish. The dumplings freeze well—shape a batch ahead of time, and freeze in a single layer on a parchment paper–lined baking sheet, then transfer to a plastic freezer bag, and freeze up to 1 month. Cook dumplings from frozen for quick assembly.