Mushroom Dumplings in Toasted Ginger and Garlic Broth

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Make-ahead mushroom duxelles makes a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes, which are a fine substitute.

mushroom dumplings in toasted ginger and garlic broth
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Active Time:
40 mins
Total Time:
1 hrs 10 mins
Servings:
4

Ingredients

  • 2 tablespoons canola oil

  • 1 (3-inch) piece fresh ginger, peeled and very thinly sliced 

  • 8 garlic cloves, thinly sliced

  • 2 fresh red Thai chiles

  • 8 cups lower-sodium chicken broth or vegetable broth

  • 1 ½ ounces dried whole white flower shiitake mushrooms or regular dried whole shiitake mushrooms

  • 1 cup packed torn (bite-size pieces) stemmed curly purple kale 

  • 1 ¼ teaspoons kosher salt, divided 

  • ¼ teaspoon ground white pepper

  • 16 wonton wrappers

  • 1 cup Sherry-Scented Mushroom Duxelles

  • 4 scallions, thinly sliced (about 3/4 cup)

  • Spicy chile crisp, for serving 

Directions

  1. Heat oil in a large saucepan over medium. Add ginger and garlic, and cook, stirring often, until lightly browned and very fragrant, 3 to 5 minutes. Carefully pierce Thai chiles using the tip of a knife, and add to saucepan. Add broth and dried shiitakes, and bring to a boil over medium-high. Reduce heat to low, cover, and simmer until mushrooms are tender and broth is richly flavored, 35 to 40 minutes. Remove pan from heat. Remove and discard chiles.

  2. Place kale and 1/2 teaspoon salt in a medium bowl; massage kale for 1 minute. Set aside.

  3. Using a slotted spoon, remove rehydrated shiitakes from broth mixture in saucepan, and transfer to a cutting board. Trim and discard stems; thinly slice caps. Return sliced caps to broth mixture; stir in white pepper and remaining 3/4 teaspoon salt. Set aside.

  4. Working with 1 wonton wrapper at a time, place 1 tablespoon sherry-scented mushroom duxelles in center of wrapper. Lightly brush wrapper edges with water. Fold 1 corner over to opposite corner, and pinch the edges together to seal into a triangle. Lightly brush 1 corner of long edge with water, and fold over filling toward opposite side; repeat process with second corner of long edge. Pinch overlapping sides together to seal. Repeat procedure with remaining wonton wrappers and mushroom duxelles to yield 16 dumplings.

  5. Bring broth mixture in saucepan to a simmer over medium. Add dumplings; cook, stirring gently to prevent dumplings from sticking, until wrappers turn translucent, 2 to 3 minutes. Remove from heat; stir in kale and scallions. Serve with chile crisp, if desired.

Make Ahead

Dumplings can be made ahead and frozen up to 3 months.

Note

Find dried white flower shiitake at Asian markets or online at newgreenusa .com.

Suggested Pairing

Earthy, non-vintage Cava: Segura Viudas Brut Reserva Heredad

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