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    Home » Recipes » Vegetarian Recipes

    Mushroom Dumplings with Ginger and Shiitake Broth

    Published: Aug 29, 2012 · Updated: Aug 17, 2021 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Mushroom Dumplings with Ginger and Shiitake Broth
    Mushroom Dumplings with Ginger and Shiitake Broth
    Mushroom Dumplings with Ginger and Shiitake Broth
    Mushroom Dumplings with Ginger and Shiitake Broth
    Mushroom Dumplings with Ginger and Shiitake Broth
    Mushroom Dumplings with Ginger and Shiitake Broth

    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.

    Donna Hay Photography & Styling Challenge - Mushroom Dumplings with Ginger and Shiitake Broth

    The main goal of participating in this challenge for me is to learn more about food photography, and who better to learn from than the amazingly talented team that work on Donna Hay magazine. The original photo, above, which appeared in the magazine was taken by Chris Court, and on the surface the styling is very clean and simple, which Donna is synonymous with, but reproducing the same results at home I found to be a challenge.
    Firstly I didn't have a background similar to what was used in the photo. I tried using the back of a large stainless steel tray I had but the tray was too small, and in lieu of purchasing a background just for this photo I decided to use a grey tablecloth I had. Secondly I couldn't find the micro herbs used as garnish so went with a garnish of coriander and chilli. Finally, I found it difficult to position the dumplings in a similar way to the photo. By the time I'd moved them a few times my dumplings started to fall apart and some of the filling leeched into the broth. In the end I had to use some of the shiitakes in the broth to keep the dumplings together. Nevertheless I decided to proceed because after all the goal is to learn.
    So, here is my version below. To be honest, I'm not very happy with it, but I certainly did learn along the way. Anyway, what do you think of my attempt?

    Finally, I decided to take some photos of the broth the way I would style it.

    Mushroom Dumplings with Ginger and Shiitake Broth

    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 my husband - 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.

    Mushroom Dumplings with Ginger and Shiitake Broth

    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.
    4.86 from 7 votes
    Print Pin Save Saved!
    Course: Soup
    Cuisine: Chinese, vegetarian
    Keyword: Mushroom Dumplings, Shiitake Broth
    Total Time: 1 hour
    Calories: 290kcal
    Author: Delicious Everyday
    4 servings

    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
    US Customary - Metric

    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.

    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

    Calories: 290kcal | Carbohydrates: 54g | Protein: 9g | Fat: 4g | Cholesterol: 4mg | Sodium: 982mg | Potassium: 692mg | Fiber: 5g | Sugar: 10g | Vitamin A: 175IU | Vitamin C: 18.3mg | Calcium: 104mg | Iron: 2.6mg
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    Reader Interactions

    Comments

    1. bondiwaves says

      September 07, 2012 at 10:23 pm

      4 stars
      This looks amazing - I can't wait to give it a try! Thanks 🙂

      Reply
    2. Minnie@thelady8home says

      September 07, 2012 at 8:28 am

      I love the pictures, and this recipe is gorgeous. And vegan too!! Awesome!!!! Bookmarked.

      Reply
    3. Nic@diningwithastud says

      September 05, 2012 at 1:20 pm

      I def prefer your styling shot 🙂 although both look great Jen!

      Reply
    4. Moya says

      September 02, 2012 at 9:19 pm

      Love the photographs and I think you did a fantastic job, the soup looks so delicious and healthy! 🙂

      Reply
    5. Sylvie @ Gourmande in the Kitchen says

      September 02, 2012 at 6:06 am

      I like your version very much, I think you did a great job with the challenge. Chris Court is one of my favorite photographers, I really love his work.

      Reply
    6. Jen Laceda @ Tartine and Apron Strings says

      September 01, 2012 at 4:03 pm

      5 stars
      Jen, these are lovely photos!!! You make me want to reach out inside my screen and have a sip of that hot broth! Mouthwatering! Since we're going into autumn in our neck of the woods, this is a perfect dish for those chilly nights 🙂

      Reply
    7. Jenn says

      August 31, 2012 at 5:09 pm

      Oooh I very much like your styled version! The chopped ingredients in the back help tell the store of the dish being made. Those mushrooms are beautiful!

      Reply
    8. Johanna GGG says

      August 30, 2012 at 10:13 pm

      Interesting to see these different recipes. I agree that I prefer your final photo - partly because I am not a huge fan of Donna Hay's style and partly because I think it is obviously a style you are so much more comfortable with - I really like your photos and I think the idea of copying someone else's to learn is useful but in the end great photos will have your own style

      Reply
    9. Mushrooms Canada says

      August 29, 2012 at 11:49 pm

      5 stars
      Your recreation of this Mushroom Dumplings with Ginger and Shiitake Broth is absolutely perfect in my books! I love your idea of making dumpling "purses" for bite-size enjoyment, I'd probably have to do the same if I ever want dinner guests again. Well done and thanks for sharing!

      -Shannon

      Reply
    10. Tina @ bitemeshowme says

      August 30, 2012 at 8:07 am

      Wow, just wow. What a ripper of a dish - it looks like that perfect winter warmer. I see myself having a large bowl of this, sitting in front of the telly all rugged up in my pjs. Oh it looks perfect... and I love the sound of the broth - ginger and shiitake go so well together.

      Reply
    11. Kankana says

      August 30, 2012 at 5:53 am

      I tried so much to photo shoot this soup but it was hard and finally I gave up! Your looks very neat and pretty close to the original.

      Reply
    12. Daisy@Nevertoosweet says

      August 29, 2012 at 10:40 pm

      Looks lovely 😉 Very healthy too hehe ~ great recipe thanks for sharing!

      Reply
    13. Claire @ Claire K Creations says

      August 29, 2012 at 5:11 pm

      It looks great Jen! Not an easy challenge at all but it looks delicious.

      Reply
    14. Rosa says

      August 29, 2012 at 4:27 pm

      A wonderful dish! This broth looks amazing. beautiful pictures too. Great job!

      Cheers,

      Rosa

      Reply
    15. Simone says

      August 29, 2012 at 2:47 pm

      Yay, you participated!! How cool is that... ! Definitely like your try but yes the broth looks a bit different. I struggled as well with the dumplings and I did make pouches which don't exactly look the same and they do disintegrate fairly quickly I found. I love your own styling possibly more then the original! Glad you liked the recipe too as I thought it was delicious! So glad you joined in this month Jennifer!

      Reply
    16. Laura (Tutti Dolci) says

      August 29, 2012 at 2:37 pm

      I love mushrooms, these dumplings look fantastic! Great job on the photo challenge - personally, I like your styling best :).

      Reply
    17. Aunt Clara says

      August 29, 2012 at 2:33 pm

      You did a great job, your photo might be identical to the original, but still is very good. And darn if it doesn't look like something I could try about now.

      Reply
    18. Maureen | Orgasmic Chef says

      August 29, 2012 at 12:59 pm

      You win, Donna loses in my book. I do want to say that I love her styling and photos but to me, she's not perfection. She has a certain style and she rarely strays from it so we always know when we see a photo if it's hers or not. Your food always comes across as real food that I can envision myself eating.

      Like this bowl of dumplings and broth 🙂

      Reply
    19. Sneh | Cook Republic says

      August 29, 2012 at 12:18 pm

      Love your take on the Donna Hay challenge and I could eat the contents of that bowl for lunch!!

      Reply
    20. Marina@Picnic at Marina says

      August 29, 2012 at 11:58 am

      Lovely presentation and sure is delicious! 🙂

      Reply
    21. Christine says

      August 29, 2012 at 10:23 am

      I think your photos look fantastic! Especially love the second one with the prepared vegies in the background. Definitely pinning this recipe for later as well - I'm a total mushroom fiend as well... 🙂

      Reply
      • Jennifer says

        August 29, 2012 at 11:07 am

        Thanks Christine 😀 Hehe I've never thought of myself as a mushroom fiend, but you're right. I totally am 😀 Glad to see I'm not alone 😉

        Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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