Li Shan Recipe

Prepare the base

In a large pot, add 2400 ml water and bring to a gentle simmer.

Stir in 60 ml Shaoxing wine, 60 ml light soy sauce, 15 ml dark soy sauce, and 15 ml sesame oil.

Add 10 ml minced garlic and 15 ml minced ginger; simmer to bloom flavors for 5 minutes.

Add 1 tsp star anise and 0.25 tsp white pepper. Simmer 20 minutes to infuse.

Toss in 0.5 cup dried shiitake mushrooms (sliced). Continue to simmer for 10 minutes. Season with salt to taste.

Make the filling

In a bowl, combine 1 cup minced shrimp, 1 cup ground pork, 0.5 cup water chestnuts, 0.5 cup bamboo shoots, 1 tsp Shaoxing wine, 1 tbsp soy sauce, 0.25 tsp salt, 0.25 tsp white pepper, and 1 tbsp sesame oil. Mix until just combined.

Place a small spoonful of filling onto each dumpling wrapper. Moisten edges with water and seal into a pleated dumpling.

Steam the dumplings in a steamer lined with parchment over the simmering broth for 6–8 minutes, until shrimp are opaque and pork is cooked through.

Mix dipping sauce

In a small bowl, whisk together 60 ml light soy sauce, 60 ml rice vinegar, 30 ml chili oil, 30 ml hoisin sauce, and 1 tsp sugar until smooth. Add 5 ml minced garlic.

Taste and adjust sweetness or heat as desired.

Prepare noodles

Soak 1 cup dried rice vermicelli in 2 cups warm water for 6–8 minutes until pliable, then drain.

Just before serving, briefly simmer soaked vermicelli in the hot pot broth for 1–2 minutes to warm through.

Garnish bowls with 2 tbsp chopped fresh cilantro or parsley if desired.