Each month Simone at Jungle Frog Cooking hosts a Donna Hay photography and styling challenge. The goal of the challenge is to try to reproduce an image from Donna Hay magazine and to learn and have some fun along the way. I’ve always loved seeing everyone’s submissions and this month the challenge was to reproduce the Mushroom Dumplings with Ginger and Shiitake Broth photo from the Autumn 2012 edition. So I finally decided I’d have a go myself, especially considering the main ingredient is mushrooms, which you all know I adore.
Finally, I decided to take some photos of the broth the way I would style it.
All in all this was a fun challenge, and I look forward to participating again in the future.
So how does the soup taste? Fantastic actually, although I had to change the original recipe a little to make it vegetarian and also due to the lack of availability of some ingredients. Even Troy – who before we met hated mushrooms and but has come to enjoy them over the years since we’ve been together, although his tolerance for anything too mushroomy is limited – loved it. I will definitely make this Mushroom Dumplings with Ginger and Shiitake Broth recipe again. However I will make a few changes to suit our tastes. Specifically the dumplings, which while I found cute in their pyramid shape they were too big to eat gracefully. I think next time I will make little dumpling purses. Finally, just before serving I added some chopped choy sum for a bit of greenery and textural difference.
Adapted from Donna Hay magazine Autumn 2012 edition
30 minPrep Time
20 minCook Time
50 minTotal Time
- 1 litre of vegetable stock
- 500 mls of water
- 10cm piece of ginger, peeled and sliced
- 3 cloves garlic, lightly crushed
- 50g dried shiitake mushrooms
- 1 tbs rice wine vinegar
- 1 tbs caster sugar
- 100g fresh shiitake mushrooms
- coriander and red chilli to garnish
- MUSHROOM DUMPLINGS
- 1 tbs peanut oil
- 400g mixed asian mushrooms
- 2 cm ginger, peeled and finely grated
- 1 red chilli, chopped
- 3 cloves garlic, crushed
- 2 tbs soy sauce
- 1 tbs rice wine vinegar
- 1 tbs of kecap mains
- 1/4 cup coriander (chopped, cilantro)
- 24 wonton wrappers
- 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.
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.