In a skillet, heat a little sesame oil over medium heat. Add the chopped shiitake mushrooms, garlic, ginger, and green onions. Sauté until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes.

Add Flavor

Stir in soy sauce and sauté for an additional 2 minutes. Remove from heat and let cool.

Assemble the Dumplings

Fill the Dumpling Wrappers

Take a dumpling wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold in half, and press to seal. Repeat with remaining wrappers and filling.

Prepare the Lemongrass Broth

Simmer the Broth

In a large pot, combine vegetable broth, bruised lemongrass, sliced galangal or ginger, lime leaves, and chili pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to meld.

Strain the Broth

Remove the lemongrass, galangal/ginger, and lime leaves from the broth. Season with salt to taste.

Cook the Dumplings

Boil the Dumplings

Bring a pot of water to a boil. Carefully add the dumplings and cook for about 5-7 minutes, or until they float and are cooked through.

Serve

Ladle lemongrass broth into bowls, add dumplings, and garnish with chopped cilantro. Enjoy!