Korean Mushroom Dumpling Hot Pot
Do not thaw frozen dumplings for this hot pot, because thawed wrappers tear or turn mushy. Simmer the cabbage and mushrooms in 1.1 L seasoned anchovy-kelp stock for about 5 minutes, add the 12 dumplings in a single layer, and hold a medium simmer for 7 to 8 minutes, spooning broth over them instead of stirring hard. When the wrappers look translucent and the dumplings float, add the bok choy and green onion for 2 more minutes.
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
There is no chili flake or gochujang anywhere in this pot.
Read more
Big dumplings cook in a clear anchovy and kelp stock flavored by shiitake, oyster mushrooms and napa cabbage, and any seasoning still needed at the end comes from salt alone so the broth stays pale. Some people finish the leftover broth with a scoop of rice.
Ingredients
Instructions
- 1
Cut 200 g napa cabbage into 5 cm pieces and slice 120 g shiitake mushrooms 0.5 cm thick.
Separate the oyster mushrooms into bite-size clusters, then cut the green onion diagonally into 1 cm pieces.
- 2
Pour 1100 ml anchovy-kelp stock into a hot pot or wide pot, then add 1 tablespoon minced garlic and 1 tablespoon soup soy sauce.
Heat over high heat until it boils, skimming light foam for a clearer broth.
- 3
When the stock boils, add the napa cabbage, shiitake mushrooms, and oyster mushrooms first.
Lower to medium heat and simmer about 5 minutes, until the cabbage turns slightly translucent and the mushroom aroma seasons the broth.
- 4
Add the 12 large dumplings in a single layer so they do not press against each other.
If they are frozen, add them straight from the freezer, because thawing makes the wrappers more likely to tear or turn mushy.
- 5
Keep the pot at a steady medium simmer for 7 to 8 minutes.
Do not stir the dumplings hard; spoon hot broth over them instead, until the wrappers look translucent and the dumplings float to the surface.
- 6
Add 150 g bok choy and the sliced green onion, then simmer 2 more minutes.
Turn off the heat while the bok choy stems still have a light crunch, and adjust any missing seasoning with salt for a clearer finish.
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Turn these ingredients into two more meals
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Korean Stir-fried Mushrooms
Shiitake mushrooms, Oyster mushrooms
Korean Clear Mushroom Tofu Soup
Shiitake mushrooms, Oyster mushrooms
Korean Wild Mushroom Hot Pot
Napa cabbage, Shiitake mushrooms
Tips
Variations
Minari Mushroom Dumpling Hot Pot
This dumpling hot pot gets a fresh herbal lift from minari. Mushroom umami and savory dumplings blend into a clean, soft finish.