No-Face Dumpling Hotpot

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 24g protein
• 62g carbs
• 15g fat
• 7g fiber

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Ingredients

• 6 cups chicken or vegetable broth
• 4 slices fresh ginger
• 3 garlic cloves
• 5 green onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 4 cups shredded napa cabbage
• 8 oz shiitake mushrooms
• 4 heads baby bok choy
• 2 medium carrots
• 20 to 24 frozen or fresh potsticker dumplings
• 8 oz firm tofu
• 1/4 cup fresh cilantro
• 2 tbsp chili crisp or mild chili oil optional
• 2 cups cooked short-grain rice for serving

Instructions

1. 1In a wide, deep pot or Dutch oven, combine the broth with the ginger slices, smashed garlic, and the white parts of the green onions. Bring to a gentle simmer over medium heat and let the aromatics steep for 8 minutes until the broth smells warm and inviting.
2. 2Stir in the soy sauce, rice vinegar, and sesame oil. Taste the broth; it should be savory and lightly tangy, ready to welcome the vegetables and dumplings.
3. 3Add the shredded napa cabbage, sliced shiitake mushrooms, and thinly sliced carrots. Simmer uncovered for 6 to 7 minutes until the cabbage softens and the mushrooms turn tender and glossy.
4. 4Nestle the dumplings into the simmering broth in a single layer as much as possible. Cover and cook according to dumpling package timing, usually 6 to 8 minutes for frozen, until they float and the wrappers look plump and translucent.
5. 5Tuck the halved baby bok choy and cubed tofu the dumplings. Cover again and simmer 3 to 4 minutes more until the bok choy stems are crisp-tender and the leaves are vivid green.
6. 6Remove the pot from heat. Fish out the ginger slices if desired. Scatter the sliced green onion tops and chopped cilantro over the surface so the hotpot looks abundant and welcoming.
7. 7Ladle broth, vegetables, tofu, and several dumplings into each deep bowl. Offer chili crisp or mild chili oil at the table for those who want a gentle glow of heat.
8. 8Serve with small bowls of warm short-grain rice on the side so everyone can sip, dunk, and share the meal like a quiet feast at a mysterious bathhouse table.