The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner. [Photograph: Nick Kindelsperger]
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
Procedures
Pour water into a large pot until it comes 2 inches up the sides, and top with a steamer basket. Bring to a boil over high heat. Add as many of the dumplings as will fit in one layer and cook according to the directions on the packaging. (The frozen dumplings I used took about 4 minutes.) Repeat step, if necessary, until all the dumplings are cooked.
Meanwhile, heat canola oil in a 12-inch non-stick skillet over medium-high. When oil shimmers, add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 4 minutes. Set aside.
Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat.
Take out four large bowls. In each bowl add 1 tablespoon preserved bamboo shoots, 1 tablespoon sliced scallion greens, 1 teaspoon soy sauce, 1/8 teaspoon black pepper, 1/2 teaspoon ground Sichuan peppercorn, and 3/4 cup chicken stock. Taste and, if needed, season with additional salt. Add 6 dumplings to each bowl and a quarter of the mushrooms. Serve immediately.
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