No-Face Dumpling Hotpot

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 480 cal
• 24g protein
• 52g carbs
• 20g fat
• 8g fiber

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Ingredients

• 32 pieces frozen pork or vegetable dumplings
• 1/2 head napa cabbage
• 4 small heads bok choy
• 8 oz fresh shiitake mushrooms
• 14 oz firm tofu
• 6 green onions
• 2 inch piece fresh ginger
• 4 garlic cloves
• 8 cups chicken or vegetable broth
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp chili crisp or mild chili oil
• 1/2 cup fresh cilantro
• 4 soft-boiled eggs
• 1 tbsp cornstarch

Instructions

1. 1Slice the napa cabbage into wide ribbons and quarter the bok choy lengthwise so the leaves stay attached at the base. Thinly slice the shiitakes and cut the firm tofu into thick triangles that will hold their shape in the pot.
2. 2In a large wide Dutch oven or tabletop hotpot vessel, combine the broth, soy sauce, rice vinegar, smashed ginger slices, and whole garlic cloves. Bring to a lively simmer over medium-high heat so the aromatics bloom.
3. 3While the broth heats, soft-boil the eggs: lower them gently into simmering water for exactly 7 minutes, then transfer to an ice bath. Peel carefully and set aside for later so the yolks stay jammy and golden.
4. 4Add the napa cabbage and shiitake mushrooms to the simmering broth first; they need a few extra minutes to soften into silky ribbons. After 5 minutes, nestle in the bok choy and tofu triangles.
5. 5Gently lower the frozen dumplings into the pot in a single layer, making sure they are mostly submerged. Cover and cook at a steady simmer for 8 to 10 minutes, turning once halfway, until the dumpling wrappers look plump and translucent.
6. 6Stir the cornstarch with a splash of cool water to make a thin slurry, then drizzle it into the pot while stirring; the broth will thicken just enough to cling lightly to the dumplings. Finish with a swirl of toasted sesame oil.
7. 7Ladle the hotpot into wide individual bowls or keep it communal at the table, making sure each person receives dumplings, greens, tofu, and plenty of fragrant broth. Halve the soft-boiled eggs and place one half in each bowl like a little golden moon.
8. 8Scatter sliced green onions, fresh cilantro leaves, and a careful spoonful of chili crisp over the top for color and gentle warmth. Serve at once with extra soy sauce on the side so everyone can customize their own steaming bowl.