VEGGIE - Mushroom, Chilli & Cabbage Dumpling in Broth

By Aemelia

Ingredients

• Dumplings:
• 100 g dried mushrooms – I used a mix of shiitake, oyster and black fungus
• 2 tsp sesame oil
• 2 tsp canola oil
• 3 cm piece ginger, peeled and very finely diced
• 1 long red chilli, very finely diced
• 3 cloves garlic, crushed
• 2 cups very finely shredded cabbage
• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 2 tbsp oyster sauce
• Generous handful fresh coriander, finely chopped
• Generous handful garlic chives, finely chopped
• 30 wonton wrappers
• Broth:
• 1 L chicken stock
• 3 cups liquid leftover from soaking mushrooms
• 5 cm piece ginger, peeled and roughly chopped
• 3 cloves garlic, peeled and squashed
• 2 tbsp Chinese rice wine
• 1 tbsp sugar
• 1 tbsp chopped coriander stems
• 1 tbsp chopped garlic chives

Details

Adapted from ourkitchen.fisherpaykel.com

Preparation

Step 1

Dumplings:
1. Place dried mushrooms in a medium-sized bowl and cover with hot water. Soak for at least 1 hour. Drain (reserve soaking liquid for broth) and very finely chop.
2. Heat sesame and canola oil in a large frying pan over a medium-high heat. Add ginger, chilli and garlic and cook for a couple of minutes until fragrant. Add mushrooms and cabbage and cook for 5-10 minutes, stirring frequently, until cabbage is soft. Add soy sauce, Chinese black vinegar and oyster sauce. Stir well to combine, cook for 2 minutes then remove from heat, stir through chopped coriander and garlic chives and set aside to cool completely.
3. Take a wonton wrapper, run a wet finger around the edges, place a heaped teaspoon of filling in the centre, and press the corners together to seal. Place aside and cover with a damp tea towel. Continue until all wrappers are filled.

Broth:
1. Bring all ingredients to the boil in a medium-sized saucepan. Simmer for 15 minutes, strain and return liquid to the pot.
2. Add dumplings 5 or 6 at a time, simmering for 4-5 minutes until wrapper is cooked through.