Dumpling Hot Pot
HB-16246 · Hand-built original · Korean
A hot pot of dumplings, mushrooms and leafy vegetables simmered in anchovy-kelp broth with a chili seasoning.
KoreanMain courseDairy-freeEgg-free
Main ingredient: dumplings
Pairs well with: steamed rice, kimchi, pickled radish, soy dipping sauce
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 6 dumplings
- 3 1/2 oz oyster mushrooms
- 3 1/2 oz enoki mushrooms
- 2 shiitake mushrooms
- 4 napa cabbage leaves
- 4 crown daisy stems
- 2 heads bok choy
- 1/2 onion
- 8 inches green onion
- Broth: 10 anchovies
- Broth: 4 pieces kelp, 2 inches each
- Broth: 3 1/3 cups water
- Seasoning: 2 tablespoons chili flakes
- Seasoning: 2 tablespoons soup soy sauce
- Seasoning: 1/2 tablespoon minced garlic
- Seasoning: black pepper, a little
- Seasoning: 1 tablespoon cooking wine
Method
- Make the broth by simmering the anchovies and kelp in the boiling water, then strain it.
- Trim the oyster, enoki and shiitake mushrooms into bite-size pieces.
- Cut the napa cabbage, bok choy and crown daisy into bite-size pieces, slice the onion, and cut the green onion diagonally.
- Stir the chili flakes, soup soy sauce, minced garlic, black pepper and cooking wine into the seasoning sauce.
- Arrange the mushrooms, vegetables and dumplings neatly in a wide pot and spoon the seasoning sauce over the center.
- Pour in the broth and boil the hot pot until the dumplings are cooked through and the vegetables are tender.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).