Yields5 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Mushroom Dumplings
180gcup mushrooms, roughly chopped
2cloves garlic, crushed
2cm piece ginger, finely grated
½bunch chives, chopped
½tspsesame oil
¼cupchopped coriander
¼cupcup dried shiitake mushrooms
1packet gow gee or wonton wrappers
Soup
6cupsvegetable stock
1tspsesame oil
2cloves garlic, peeled and sliced
2cm piece ginger, peeled and sliced into matchsticks
½red chilli, sliced (seeds optional)
½cupdried shitake mushrooms
3shallots, cut into 3cm pieces
1 ½tbspsoy sauce
1tbsprice wine vinegar
½red chilli, to serve
1
To make the dumplings, combine the garlic, ginger, chives, sesame oil, coriander and dried shitake mushrooms in a food processor. Blitz for 1-2 minutes until combined. Add mushrooms to the food processor and blitz for a further 30 seconds.
2
Use a teaspoon to add a small amount of the mushroom mixture to the centre of the gow gee wrappers. With wet fingers, lightly dampen the edge of the wrapper. Fold in half to encase the filling then press the edges together to seal. Repeat this process until all of the mixture has been used.
3
Place the prepared dumplings in a bamboo or stainless steel steaming basket. Set aside.
4
Combine all of the ingredients for the soup in a large saucepan. Bring to the boil then reduce heat to low and allow to simmer.
5
Place the steaming basket on top of the saucepan, ensuring the lid is in place and secured to contain the steam. Cook the dumplings for 15 minutes.
6
Once the dumplings are cooked, transfer them to serving bowls. Ladle the soup over the dumplings and serve with additional sliced chilli.
Ingredients
Mushroom Dumplings
180gcup mushrooms, roughly chopped
2cloves garlic, crushed
2cm piece ginger, finely grated
½bunch chives, chopped
½tspsesame oil
¼cupchopped coriander
¼cupcup dried shiitake mushrooms
1packet gow gee or wonton wrappers
Soup
6cupsvegetable stock
1tspsesame oil
2cloves garlic, peeled and sliced
2cm piece ginger, peeled and sliced into matchsticks
½red chilli, sliced (seeds optional)
½cupdried shitake mushrooms
3shallots, cut into 3cm pieces
1 ½tbspsoy sauce
1tbsprice wine vinegar
½red chilli, to serve
Directions
1
To make the dumplings, combine the garlic, ginger, chives, sesame oil, coriander and dried shitake mushrooms in a food processor. Blitz for 1-2 minutes until combined. Add mushrooms to the food processor and blitz for a further 30 seconds.
2
Use a teaspoon to add a small amount of the mushroom mixture to the centre of the gow gee wrappers. With wet fingers, lightly dampen the edge of the wrapper. Fold in half to encase the filling then press the edges together to seal. Repeat this process until all of the mixture has been used.
3
Place the prepared dumplings in a bamboo or stainless steel steaming basket. Set aside.
4
Combine all of the ingredients for the soup in a large saucepan. Bring to the boil then reduce heat to low and allow to simmer.
5
Place the steaming basket on top of the saucepan, ensuring the lid is in place and secured to contain the steam. Cook the dumplings for 15 minutes.
6
Once the dumplings are cooked, transfer them to serving bowls. Ladle the soup over the dumplings and serve with additional sliced chilli.
