Shumai

stew

with Shiitake & Mustard Greens

HANDS-ON TIME

25 MIN

TOTAL TIME

45 MIN

Serves 4

I once picked up a package of frozen cooked shumai from the corner convenience store because I had, ahem, a midnight craving. They were a bit on the dry side so I only ate half. But I didn’t want to waste them, so I came up with this super aromatic stew. I’ve tried the recipe with frozen potstickers, too, and the results are just as good. If you prefer to make your own shumai, you should use my recipe (Pork Shumai) because they are a stupendous compliment to the ’shroomy broth and spicy greens.

• 2 tablespoons canola or vegetable oil
• 3 large shallots, thinly sliced lengthwise
• 1 (3-inch) piece fresh ginger, peeled and cut into thin matchsticks (½ cup)
• 6 garlic cloves, thinly sliced
• Kosher salt and freshly ground white pepper
• 1 quart low-sodium chicken broth
• 1 (1-ounce) package dried shiitake mushrooms
• 20 frozen cooked pork shumai or gyoza (about 12 ounces)
• 1 (8-ounce) bunch mustard greens, stemmed, leaves chopped
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon distilled white vinegar

In a large saucepan, heat the canola oil over medium heat. Add the shallots, ginger, garlic, and a generous pinch each of salt and white pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the broth and 2 cups water and bring to a boil over high heat. Add the dried mushrooms and simmer over medium-low heat until the mushrooms are softened, 10 to 15 minutes.

Using tongs, transfer the mushrooms to a work surface. Let cool slightly, then cut off the stems and slice the caps. Return the mushrooms to the broth.

Add the shumai and simmer over medium heat until the shumai are heated through, about 5 minutes. Add the mustard greens in large handfuls and simmer until just wilted, 3 to 5 minutes. Stir in the soy sauce and vinegar. Ladle into bowls and serve.