Shiitake And Chive Dumplings
Using shiitake mushroom and a variety of vegetables to make dumplings full of vitamins and fibres.
Ingredients
- 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
Method
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.