Learn . Laugh . Eat

Shiitake And Chive Dumplings

Prep: 1 hour

Cook: 10 minutes

Using shiitake mushroom and a variety of vegetables to make dumplings full of vitamins and fibres.

  • 225g plain flour
  • 130–150ml hot water
  • vegetable oil, for frying

The Filling

  • 50g rice vermicelli noodles
  • a handful of coriander
  • 1 spring onion
  • a thumb-size piece of ginger
  • 1 garlic clove
  • 5 shiitake mushrooms, soaked and drained
  • 200g Chinese chives or garlic shoots
  • 5 pak choi leaves
  • 1 leaf of Chinese leaf cabbage

The Marinade

  • 1 tablespoon light soy sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated sugar
  • 2 teaspoons sesame oil
  • ½ tablespoon cornflour

The Dipping Sauce

  • 4 tablespoons light soy sauce
  • 4 tablespoons Chinkiang black rice vinegar
  • a thumb-size piece of ginger, finely sliced

Preparation

  • Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic.

  • Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed.

  • For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes. Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well.

  • Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings as shown below.

Cooking

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

  • Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown. Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce.


  • 225g plain flour
  • 130–150ml hot water
  • vegetable oil, for frying

The Filling

  • 50g rice vermicelli noodles
  • a handful of coriander
  • 1 spring onion
  • a thumb-size piece of ginger
  • 1 garlic clove
  • 5 shiitake mushrooms, soaked and drained
  • 200g Chinese chives or garlic shoots
  • 5 pak choi leaves
  • 1 leaf of Chinese leaf cabbage

The Marinade

  • 1 tablespoon light soy sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon granulated sugar
  • 2 teaspoons sesame oil
  • ½ tablespoon cornflour

The Dipping Sauce

  • 4 tablespoons light soy sauce
  • 4 tablespoons Chinkiang black rice vinegar
  • a thumb-size piece of ginger, finely sliced

Preparation

  • Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic.

  • Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed.

  • For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes. Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well.

  • Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings as shown below.

Cooking

  • Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.

  • Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown. Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce.

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