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

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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