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Part 1

1 Tbsp neutral vegetable oil

2 ears of corn, shucked

3 shallots, sliced thin

2 tsp ají amarillo paste

2 tsp salt

2 Tbsp shaoxing wine

3 cups water.

1. Add oil to heavy saucepan.

2. Hold corn above saucepan. Using a vegetable peeler, remove corn from ears, scraping all the way down to the cobs. This will be messy work, so dress appropriately.

3. Place over high heat and add ají amarillo paste and salt. Cook, stirring often, until shallots are translucent.

4. Add shaoxing wine and water and simmer 2 minutes. Remove to a blender and puree thoroughly. Set aside. 

Part 2

2 Tbsp neutral vegetable oil

8 shiitake mushrooms, stemmed and quartered

1/4 cup shredded Chinese cabbage

1/4 cup snipped Chinese or garlic chives

reserved corn puree

12 of your favorite vegetable dumplings

12 fried tofu puffs

1/2 tsp white pepper

salt and MSG to taste

2 Tbsp butter (optional, but delicious if you're not going for vegan)

1. Place a heavy saucepan over high heat for at least 30 seconds. Add vegetables and sprinkle with salt.

2. Saute until vegetables are cooked to your liking, then add corn puree. This will also potentially be messy, so it's a good thing you're dressed for it.

3. Add dumplings, tofu puffs and butter, if you're using it.

4. Add white pepper and adjust seasoning with your preferred balance of salt and/or MSG. 

5. When dumplings are cooked through, transfer soup to deep bowls and eat.