No-Face Dumpling Hotpot

Serves 4 · 25 min prep · 35 min cook

Ingredients

• 8 cups chicken or vegetable broth
• 6 fresh ginger slices
• 4 garlic cloves
• 6 green onions
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 32 pieces frozen potstickers or gyoza
• 1/2 small head napa cabbage
• 8 oz shiitake mushrooms
• 4 heads baby bok choy
• 8 oz firm tofu
• 2 carrots
• 2 cups fresh spinach
• 2 tbsp chili crisp or mild chili oil
• 1/4 cup fresh cilantro

Instructions

1. 1In a large wide pot or tabletop hotpot vessel, combine the broth with the ginger slices, smashed garlic cloves, and the white parts of the green onions. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer so the aromatics perfume the liquid for 10 minutes.
2. 2Stir in the soy sauce, rice vinegar, and toasted sesame oil. Taste the broth; it should be savory, lightly tangy, and deeply comforting—adjust with a splash more soy if needed.
3. 3While the broth simmers, prepare the add-ins: slice the napa cabbage into wide ribbons, stem and halve the shiitake mushrooms, quarter the baby bok choy lengthwise, cube the tofu, and cut the carrots into thin coins. Arrange everything on a platter with the frozen dumplings so diners can see the colors.
4. 4Keep the broth at a lively simmer. Gently add a portion of the frozen dumplings first, being careful not to crowd; cook until they float and the wrappers turn translucent and tender, usually 6 to 8 minutes.
5. 5Add handfuls of cabbage, mushrooms, bok choy, carrots, and tofu to the pot in rounds. Let each addition simmer until the vegetables are bright and just tender and the tofu is heated through, about 3 to 5 minutes per batch.
6. 6Use ladles and long spoons or chopsticks to portion cooked dumplings, vegetables, and broth into individual bowls at the table. Encourage everyone to keep adding more ingredients as the pot empties, the way No-Face might quietly offer more.
7. 7Finish each bowl with a few spinach leaves so they wilt in the residual heat, a drizzle of mild chili oil for gentle warmth, sliced green onion tops, and torn cilantro.
8. 8Serve immediately while the broth is steaming and the dumplings are plump. The meal should feel communal, abundant, and a little magical—perfect for sharing under soft lantern light.