Mushroom Dumpling Soup

Yields5 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Mushroom Dumplings
 180 g cup mushrooms, roughly chopped
 2 cloves garlic, crushed
 2 cm piece ginger, finely grated
 ½ bunch chives, chopped
 ½ tsp sesame oil
 ¼ cup chopped coriander
 ¼ cup cup dried shiitake mushrooms
 1 packet gow gee or wonton wrappers
Soup
 6 cups vegetable stock
 1 tsp sesame oil
 2 cloves garlic, peeled and sliced
 2 cm piece ginger, peeled and sliced into matchsticks
 ½ red chilli, sliced (seeds optional)
 ½ cup dried shitake mushrooms
 3 shallots, cut into 3cm pieces
 1 ½ tbsp soy sauce
 1 tbsp rice wine vinegar
 ½ red 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
 180 g cup mushrooms, roughly chopped
 2 cloves garlic, crushed
 2 cm piece ginger, finely grated
 ½ bunch chives, chopped
 ½ tsp sesame oil
 ¼ cup chopped coriander
 ¼ cup cup dried shiitake mushrooms
 1 packet gow gee or wonton wrappers
Soup
 6 cups vegetable stock
 1 tsp sesame oil
 2 cloves garlic, peeled and sliced
 2 cm piece ginger, peeled and sliced into matchsticks
 ½ red chilli, sliced (seeds optional)
 ½ cup dried shitake mushrooms
 3 shallots, cut into 3cm pieces
 1 ½ tbsp soy sauce
 1 tbsp rice wine vinegar
 ½ red 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.

Mushroom Dumpling Soup

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