Mushroom and vegetables dumplings in vinegar broth
Mushroom and vegetables dumplings in vinegar broth
Recipe by Julia Jenkins
Tested by Debbie Dalgliesh
Broth
3 cups chicken stock
1 tbs caster sugar
1/4 cup black vinegar
1 tbs light soy sauce
2cm piece ginger, peeled and sliced
Dumplings
50g firm tofu, finely diced
2 stems choy sum, finely chopped
50g mixed Asian mushrooms, finely diced
1 tsp fresh ginger finely diced
16 round wonton wrappers
Olive oil
Mixed Asian mushrooms, trimmed, to serve
1. For the broth, pour the stock into a saucepan. Add the sugar,
vinegar, soy and ginger. Place over a medium heat and allow to
simmer.
2. For the dumplings, combine the tofu, greens, mushrooms and
ginger in a bowl, mix and season.
3. Place one wonton wrapper on a flat surface, place a heaped
teaspoon of the mixture in the middle of the wrapper, wet the edges
using fingers and press tightly together to form a crescent shape,
crimp to form dumplings, repeat with remaining wrappers.
4. Heat oil in a frying pan over a medium heat, lightly fry the
bottom of the dumplings until golden, pour in a cup of the broth
and place a tight lid onto the frying pan, allow the dumplings to
steam for 2-3 minutes. Place the Asian mushrooms into the remaining
broth to soften.
5. Place the dumplings in a bowl, spoon over the broth and serve
with mixed Asian mushrooms.
