Go Back
–+ servings
0 from 0 votes
shiitake dumplings en bouillon
Print
Mushrooms and shiitake dumplings with ginger broth
Prep Time
15 mins
Cook Time
20 mins
 
Course: Soup
Servings: 4 -6
Author: Donna Hay
Ingredients
  • 4 cups chicken stock 1 liter
  • 2 cups water 500 ml
  • 10 cm ginger peeled and sliced
  • 3 cloves garlic lightly crushed
  • 50 g dried shiitake mushrooms
  • 1 tablespoon chinese rice wine Shaoxing
  • 1 tablespoon caster sugar
  • 100 g fresh shiitake mushrooms
  • micro herbs thinly sliced red chilli and chilli oil to serve
  • Mushroom and galangal dumplings
  • 1 tablespoon peanut oil
  • 400 g mixed asian mushrooms
  • 2 cm galangal peeled and finely grated
  • 1 red chili chopped
  • 3 cloves garlic crushed
  • 1 tablespoon soy sauce
  • 1 tablespoon chinese black vinegar Chinkiang
  • 2 tablespoons oyster sauce
  • ¼ cup coriander chopped, cilantro
  • 24 wonton wrappers
Instructions
  1. To make the mushroom and galangal dumplings, heat the oil in a non-stick frying pan over high heat. Add the mushroom, galangal, chili 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.
  2. Place the wonton wrappers on a clean bench top dusted with rice flour and brush the edges of the wrappers with water. Place 2 teaspoons of the mushroom mixture into the center of each wonton wrapper and bring each corner together to form a pyramid shape. Cover and set aside.
  3. 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 transparant. Top with microherbs and chili and serve with chili oil. Serves 4-6
Recipe Notes

Some of the ingredients in this recipe might be a little harder to find if you do not have an Asian store nearby. Some of the substitutes you could use are:
Galangal – you can use ginger here
Shaoxing rice wine – sherry is a reasonable substitute
Chinese black vinegar – a mild balsamic might be a good substitute here although it is not entirely the same. If you do not have balsamic, try a regular good vinegar
Dried Shiitake mushrooms – these might be hard to find too although the dried mushrooms are quite essential for the taste of the broth. Try another type of dried mushroom you can find