mushroom dumplings
with ginger and shiitake broth
- 4 cups (1 litre) chicken stock
- 2 cups (500ml) water
- 10cm piece (50g) ginger, peeled and sliced
- 3 cloves garlic, lightly crushed
- 50g dried shiitake mushrooms
- 1 tablespoon Chinese rice wine (Shaoxing)
- 1 tablespoon caster (superfine) sugar
- 100g fresh shiitake mushrooms
- micro (baby) herbs, thinly sliced red chilli and chilli oil, to serve
MUSHROOM AND GALANGAL DUMPLINGS
- 1 tablespoon peanut oil
- 400g mixed Asian mushrooms
- 2cm piece (10g) galangal, peeled and finely grated
- 1 long red chilli, chopped
- 3 cloves garlic, crushed
- 1 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar (Chinkiang)
- 2 tablespoons oyster sauce
- ¼ cup chopped coriander (cilantro) leaves
- 24 store-bought wonton wrappers
- To make the mushroom and galangal dumplings, heat the oil in a non-stick frying pan over high heat. Add the mushroom, galangal, chilli and garlic and cook for 2 minutes. Add the soy, vinegar and oyster sauce and cook for a further 2 minutes. Remove from the heat and stir through the coriander. Set aside to cool completely.
- Place the wonton wrappers on a clean benchtop dusted with rice flour and brush the edges of the wrappers with water. Place 2 teaspoons of the mushroom mixture into the centre of each wonton wrapper and bring each corner together to form a pyramid shape. Cover and set aside.
- Place the stock, water, ginger, garlic, dried shiitake mushrooms, rice wine and sugar in a saucepan over high heat and bring to the boil. Reduce heat to low and cook for 15 minutes. Strain the broth and return to the saucepan. Increase the heat to medium, add the dumplings and fresh shiitake mushrooms and cook for 3–4 minutes or until wontons are transparent. Top with micro herbs and chilli and serve with chilli oil. Serves 4–6
© DONNA HAY GROUP
