Chicken & Shiitake Dumpling "Pillows" in Mushroom Miso Broth

These delicate dumpling “pillows” are filled with savory chicken, shiitake mushrooms, ginger, scallions, and white miso, then simmered in a deeply flavorful mushroom miso broth with spinach. Cozy, light, and packed with umami, this is the kind of bowl that feels comforting and nourishing all at once.

Serves 4–6

Ingredients

For the Dumplings

• 4 ounces shiitake mushrooms, stemmed and roughly chopped
• 2 scallions, sliced (white and light green parts separated, greens reserved for garnish)
• 1 garlic clove, smashed and peeled
• 1-inch piece fresh ginger, peeled and roughly chopped
• 2 teaspoons white miso paste
• 2 teaspoons coconut aminos or soy sauce
• 4 ounces ground chicken
• 12–16 dumpling wrappers

For the Mushroom Miso Broth

• 1 tablespoon neutral oil (canola, safflower, or avocado)
• 6 ounces mushrooms, sliced (shiitake, cremini, or a mix)
• 2 garlic cloves, finely chopped or grated
• 1 tablespoon grated fresh ginger
• 8 cups chicken broth
• 1 tablespoon soy sauce or tamari
• 3 tablespoons white miso paste
• 4 cups baby spinach
• Chili crisp or chili oil, for serving (optional)

Instructions

Make the Dumpling Filling

In a food processor, combine the shiitake mushrooms, white parts of the scallions, garlic, and ginger. Pulse until finely chopped but not puréed. Transfer to a bowl and add the miso paste, coconut aminos, and ground chicken. Mix gently until evenly combined.

Shape the Dumplings

Lay a dumpling wrapper flat on your work surface, keeping the remaining wrappers covered with a damp towel. Lightly brush the edges with water. Place about 1 to 2 teaspoons of filling in the center. Fold into a triangle and press to seal. Bring the two bottom corners together, brushing one edge with water, and press to form a pillow shape. Repeat with remaining wrappers and filling. Keep dumplings covered with a damp towel until ready to cook. 

Make the Broth

Heat the oil in a medium pot over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

Add the garlic and ginger and cook for 30 seconds until fragrant. Pour in the chicken broth and soy sauce and bring to a gentle simmer.

Place the miso paste in a small bowl and ladle in a little hot broth. Whisk until smooth, then stir the mixture back into the pot. Keep the broth at a gentle simmer for about 20–30 minutes to deepen the flavor. Avoid boiling once the miso is added.

Cook the Dumplings

Add the dumplings to the simmering broth. Cook for about 7–8 minutes, or until the dumplings are tender and the chicken is cooked through.

Add the spinach and cook for 1–2 minutes until just wilted.

Serve

Ladle the broth and dumplings into bowls. Top with reserved scallion greens and a spoonful of chili crisp or chili oil if desired. Serve hot.