Spring Bamboo Shoot Dumplings in Clear Broth

Ingredients

Instructions

1. 1

   Blanch bamboo shoots in boiling water for 2 minutes to remove excess bitterness, then drain and cool

2. 2

   In a bowl, combine bamboo shoots, mushrooms, Chinese chives, and ginger

3. 3

   Add soy sauce and sesame oil to the filling and mix well

4. 4

   Place 1 tablespoon of filling in the center of each dumpling wrapper

5. 5

   Wet the edges of the wrapper with water, then fold and pleat to create a half-moon or purse shape with 5-7 pleats

6. 6

   Bring vegetable stock to a boil in a pot, then season with salt and white pepper

7. 7

   Gently place dumplings into the boiling broth one by one

8. 8

   Wait for dumplings to float to the surface, then boil for additional 3-4 minutes until they are tender

9. 9

   Carefully ladle dumplings and broth into serving bowls

10. 10

    Garnish with sliced scallions and goji berries, then serve immediately while hot