Spring Bamboo Shoot Dumplings in Clear Broth春筍餃子清湯
Delicate vegetarian dumplings filled with tender spring bamboo shoots and mushrooms, served in a light, aromatic clear broth. The thin dumpling wrappers are pleated by hand and showcase the fresh filling within. This light, refreshing Cantonese dish celebrates the seasonal spring bamboo shoot with its delicate flavor and tender texture.
01Ingredients
- 400g fresh spring bamboo shoots, peeled and diced
- 150g shiitake mushrooms, finely chopped
- 100g Chinese chives, finely chopped
- 20g ginger, minced
- 30ml soy sauce
- 15ml sesame oil
- 200g round dumpling wrappers
- 1000ml vegetable stock
- 5g salt
- 3g white pepper powder
- 10g scallions, sliced
- 5g goji berries
Nutrition (per serving)248kcal
- Protein8.5g
- Carbs38.2g
- Fat5.8g
Fiber 3.2 gSodium 1087 mg
02Steps
- Blanch bamboo shoots in boiling water for 2 minutes to remove excess bitterness, then drain and cool
- In a bowl, combine bamboo shoots, mushrooms, Chinese chives, and ginger
- Add soy sauce and sesame oil to the filling and mix well
- Place 1 tablespoon of filling in the center of each dumpling wrapper
- Wet the edges of the wrapper with water, then fold and pleat to create a half-moon or purse shape with 5-7 pleats
- Bring vegetable stock to a boil in a pot, then season with salt and white pepper
- Gently place dumplings into the boiling broth one by one
- Wait for dumplings to float to the surface, then boil for additional 3-4 minutes until they are tender
- Carefully ladle dumplings and broth into serving bowls
- Garnish with sliced scallions and goji berries, then serve immediately while hot
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