Spicy Dumpling and Mushroom Hot Pot
Hearty and Spicy Dumpling and Mushroom Hot Pot Made with Leftover Fridge Ingredients
As the weather gets colder, when a warm soup is in need, let’s make a hearty dumpling hot pot using frozen meat dumplings and leftover vegetables and mushrooms from the fridge. We’ll add well-fermented kimchi for an extra depth of flavor and spiciness. The rich and deep broth will make you want to eat a bowl of rice in no time! This is a special dish that the whole family can enjoy together.
Main Ingredients
- 6 meat dumplings
- 2 portions of ripe kimchi (including juice)
- 2 shiitake mushrooms
- 50g oyster mushrooms
- 1/2 block firm tofu
- 20g zucchini
- 1/2 onion
Hot Pot Seasoning and Broth
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup
- 1 Tbsp red pepper flakes
- 1 Tbsp fish sauce
- 800ml anchovy-kelp broth (or rice water, plain water)
- 2 Tbsp chopped green onion
- 2 red or green chilies (to taste)
- Pinch of salt (to adjust seasoning)
- Crown daisy or cilantro (optional, for garnish and aroma)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup
- 1 Tbsp red pepper flakes
- 1 Tbsp fish sauce
- 800ml anchovy-kelp broth (or rice water, plain water)
- 2 Tbsp chopped green onion
- 2 red or green chilies (to taste)
- Pinch of salt (to adjust seasoning)
- Crown daisy or cilantro (optional, for garnish and aroma)
Cooking Instructions
Step 1
First, prepare the vegetables for the hot pot. Remove the stems from the shiitake mushrooms and thinly slice the caps diagonally about 0.5cm thick. For the oyster mushrooms, trim the tough ends and gently pull them apart into bite-sized pieces. Cut the firm tofu into approximately 1.5cm thick squares. Slice the zucchini into half-moon shapes about 0.5cm thick, and thinly slice the onion into rough strips.
Step 2
If your ripe kimchi isn’t overly sour, you can use it as is. If it’s too tangy, rinse it briefly under cold water to remove some of the acidity, then chop it finely. Arrange the chopped kimchi attractively at the bottom of your wide hot pot.
Step 3
Artfully arrange the prepared shiitake mushrooms, oyster mushrooms, zucchini, onion, and tofu around the kimchi in the pot. Add the seasoning ingredients: 1 Tbsp minced garlic, 1 Tbsp red pepper flakes, and 1 Tbsp fish sauce. Pour in about 800ml of the prepared broth, ensuring it covers the ingredients. Bring to a boil over high heat.
Step 4
Once the broth starts boiling, add the 6 meat dumplings from the freezer, placing them neatly around the edges of the pot. Stir in 1 Tbsp of soy sauce for soup to enhance the flavor. Reduce the heat to medium and simmer for about 7-10 minutes, or until the dumplings are fully cooked, being careful not to let them burst. Ladling some broth over the dumplings occasionally will improve their texture.
Step 5
When the dumplings are almost cooked, add the 2 Tbsp of chopped green onion and the sliced red or green chilies. For an extra aromatic touch, generously add crown daisy or cilantro if you have it. Let it simmer together for a bit longer to allow the flavors to meld. Taste the broth and adjust the seasoning with salt if needed. Turn off the heat and enjoy your delicious hot pot! (Simmer for about another 30 seconds.)
