Mushroom Dumplings in Toasted Ginger and Garlic Broth

Heat oil in a large saucepan over medium. Add ginger and garlic, and cook, stirring often, until lightly browned and very fragrant, 3 to 5 minutes. Carefully pierce Thai chiles using the tip of a knife, and add to saucepan. Add broth and dried shiitakes, and bring to a boil over medium-high. Reduce heat to low, cover, and simmer until mushrooms are tender and broth is richly flavored, 35 to 40 minutes. Remove pan from heat. Remove and discard chiles.

Place kale and 1/2 teaspoon salt in a medium bowl; massage kale for 1 minute. Set aside.

用漏勺,消除患者香菇from broth mixture in saucepan, and transfer to a cutting board. Trim and discard stems; thinly slice caps. Return sliced caps to broth mixture; stir in white pepper and remaining 3/4 teaspoon salt. Set aside.

Working with 1 wonton wrapper at a time, place 1 tablespoonsherry-scented mushroom duxellesin center of wrapper. Lightly brush wrapper edges with water. Fold 1 corner over to opposite corner, and pinch the edges together to seal into a triangle. Lightly brush 1 corner of long edge with water, and fold over filling toward opposite side; repeat process with second corner of long edge. Pinch overlapping sides together to seal. Repeat procedure with remaining wonton wrappers and mushroom duxelles to yield 16 dumplings.

Bring broth mixture in saucepan to a simmer over medium. Add dumplings; cook, stirring gently to prevent dumplings from sticking, until wrappers turn translucent, 2 to 3 minutes. Remove from heat; stir in kale and scallions. Serve with chile crisp, if desired.