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Mushroom Dumplings with Ginger and Shiitake Broth
This Mushroom Dumplings with Ginger and Shiitake Broth recipe is a delicious and healthy vegetarian soup celebrating mushrooms.
Total Time
1 hr
Servings: 4 servings
Calories: 290 kcal
Course:
Soup
Cuisine:
Chinese , Vegetarian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.