
Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup Recipe
Ingredients (10)
- 24 small Chinese dumplings, fresh or frozen
- 1 tablespoon canola oil
- 4 ounces shiitake mushrooms, ends removed, caps sliced 1/2-inch thick
- Kosher salt
- 3 cups homemade or store-bought low-sodium chicken stock
- 4 tablespoons preserved bamboo shoots in chili oil
- 1/4 cup scallions greens, thinly sliced
- 4 teaspoons soy sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground Sichuan peppercorn
Directions
Learn how to make this recipe at Serious Eats