Mushroom Dumplings with Ginger and Shiitake Broth

Name: Mushroom Dumplings with Ginger and Shiitake Broth
Total time: 1 h
Yield: 4 servings
Ingredients: broth; 1 litre of vegetable stock; 500 mls of water; 10 cm piece of ginger; 3 cloves garlic; 50 g dried shiitake mushrooms; 1 tbs rice wine vinegar; 1 tbs caster sugar; 100 g fresh shiitake mushrooms; coriander and red chilli to garnish; MUSHROOM DUMPLINGS; 1 tbs peanut oil; 400 g mixed asian mushrooms; 2 cm ginger; 1 red chilli; 3 cloves garlic; 2 tbs soy sauce, gluten-free variety if needed; 1 tbs rice wine vinegar; 1 tbs of kecap mains; ¼ cup coriander (chopped; 24 wonton wrappers

User Reviews

4.9

21 reviews

Excellent

Total Time
1 hr
Servings
4 servings
Calories
290 kcal
Course
Soup
Cuisine
Chinese, Vegetarian

Mushroom Dumplings with Ginger and Shiitake Broth

Omar Parker

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This Mushroom Dumplings with Ginger and Shiitake Broth recipe is a delicious and healthy vegetarian soup celebrating mushrooms.

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Ingredients

Servings

broth
1 litre of vegetable stock
500 mls of water
10 cm piece of ginger peeled and sliced
3 cloves garlic lightly crushed
50 g dried shiitake mushrooms
1 tbs rice wine vinegar
1 tbs caster sugar
100 g fresh shiitake mushrooms
coriander and red chilli to garnish
MUSHROOM DUMPLINGS
1 tbs peanut oil
400 g mixed asian mushrooms
2 cm ginger peeled and finely grated
1 red chilli chopped
3 cloves garlic crushed
2 tbs soy sauce, gluten-free variety if needed
1 tbs rice wine vinegar
1 tbs of kecap mains
¼ cup coriander (chopped cilantro)
24 wonton wrappers

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Instructions

To make the mushroom dumplings, heat the oil in a non-stick frying pan over high heat. Add the mushrooms, galangal, chili and garlic and cook for 2 minutes. Add the soy, vinegar and kecap manis and cook for a further 2 minutes. Remove from the heat and stir through the coriander. Set aside to cool completely.
Place the wonton wrappers on a clean bench top dusted lightly with rice flour and brush the edges of the wrappers with water. Place 2 teaspoons of the mushroom mixture into the center of each wonton wrapper and bring each corner together to form a pyramid shape. Cover and set aside.
Place the stock, water, ginger, garlic, dried shiitake mushrooms, rice wine and sugar in a saucepan over high heat and bring to the boil. Reduce heat to low and cook for 15 minutes. Strain the broth and return to the saucepan. Increase the heat to medium, add the dumplings and fresh shiitake mushrooms and cook for 3-4 minutes or until wontons are transparent. Top with coriander and chili and serve with chili oil.

Notes

The original dumpling recipe called for galangal in place of the ginger, however I couldn't get hold of galangal. It also called for Chinese black vinegar in place of the rice wine vinegar I used. Dried shiitake mushrooms are available in the international food section of your supermarket otherwise try an Asian grocer.

Nutrition Information

Show Details

Calories 290kcal (15%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 4g (6%) Cholesterol 4mg (1%) Sodium 982mg (41%) Potassium 692mg (20%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 175IU (4%) Vitamin C 18.3mg (20%) Calcium 104mg (10%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 290 kcal

% Daily Value*

Calories	290kcal	15%
Carbohydrates	54g	18%
Protein	9g	18%
Fat	4g	6%
Cholesterol	4mg	1%
Sodium	982mg	41%
Potassium	692mg	15%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	175IU	4%
Vitamin C	18.3mg	20%
Calcium	104mg	10%
Iron	2.6mg	14%