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
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.
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