Vegetable Dumplings in Mushroom-Ginger Broth

Ginger and shiitake mushrooms is a match made in heaven. To round out your meal  of Eastern eats, serve beef teriyaki pita pockets on the side.

Serves 3  Prep Time 5 minutes (plus 1 hour for reconstituting dried mushrooms)
Cooking Time 15 minutes

50 grams large dried shiitake mushrooms
9 pieces frozen vegetable dumplings
1 tablespoon sesame oil
1/2 teaspoon finely minced ginger

For the broth
1 cup water
1 tablespoon mirin
2 tablespoons soy sauce
1 (2-inch) piece ginger, peeled and finely julienned

1  Reconstitute the dried mushrooms: In a medium-sized bowl, pour 2 1/2 cups hot water over the mushrooms. Let sit for 1 hour. Strain mushrooms and reserve water.

2  Cook the dumplings: In a pot of boiling water, drop the dumplings in batches. They will float to the surface when done; take them out with a slotted spoon.

3  Slice the reconstituted mushroom caps, discarding the stems. Heat sesame oil in a stock pot. Sauté the minced ginger and sliced mushrooms for 1 minute.

4  Add water, mirin, soy sauce, julienned ginger, and mushroom water to the pot. Bring to a boil, then lower heat and simmer for 10 minutes.

5  Add dumplings to the broth and serve.

Photography by Kai Huang | Food Styling by Cleone Baradas

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