Add some heat to your next dish and try these delicious Chinese Cabbage, Sesame and Mushroom Dumplings with Shiitake Mushroom Broth.
Chinese Cabbage, Sesame and Mushroom Dumplings with Shiitake Mushroom Broth Recipe
Serves 4
Ingredients:
1L vegetable stock
12 small dried shiitake mushrooms
1⁄4 cup tamari
5cm ginger, peeled and sliced
2 tbsp sesame oil
Blanched choy sum, to serve
Pickled chilli, to serve
Purple shiso, to serve
Dumplings
200g Asian mushrooms, chopped (we used shiitake, oyster and king brown)
2 tbsp grated ginger
2 garlic cloves, crushed
150g wombok cabbage, chopped
1⁄2 cup coriander leaves
2 tbsp toasted black and white sesame seeds
2 tsp caster sugar
2 sheets nori, chopped
2 tsp cornflour
28 round gow gee wrappers
Method:
To make the dumpling filling, place the mushrooms, ginger, garlic, cabbage, coriander, sesame seeds, sugar and nori into a food processor and pulse until finely chopped. Add cornflour, pulse to combine, then season with salt.
Lay the wrappers on a clean surface and spoon 2 teaspoons of the filling into the centre of each. Lightly brush the edges with some water and crimp to seal. Place the dumplings on a lined baking tray.
Meanwhile, to make the broth, place the vegetable stock,
2 cups of water, dried shiitake mushrooms, tamari and ginger in a saucepan over high heat. Bring to the boil, then reduce the heat to medium. Simmer for 20 minutes, to allow the flavours to infuse.
Heat 1 tablespoon of the sesame oil in a large, non-stick frying pan over medium heat. Add half the dumplings, cook for 2 minutes. Carefully add 1⁄2 cup water, cover with lid. Cook for 3 minutes or until the water has evaporated. Repeat with the remaining oil and dumplings.
To serve, divide the dumplings and blanched choy sum between bowls. Spoon over the broth and serve with pickled chilli and purple shiso.
Try some of our other dumpling recipes:
