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Dinner Tonight

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

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]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:10 minutes
This recipe appears in: Dinner Tonight: Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup


  • 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat.

  4. 4

    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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