Creates 20 Dumplings
INGREDIENTS:
20 Dumpling Wrappers
1 Tbsp Toasted Sesame Oil
1 Small Red Onion or Shallot
1 Small Carrot, chopped
3-4 Spring Onion, chopped
2 Garlic Cloves, chopped
2cm Ginger, chopped
1 Handful of Chinese Cabbage, chopped
3 Rehydrated Shiitake Mushroom
1 Handful Fresh Shiitake Mushroom
1 Red Chilli, chopped
1 Handful Coriander, chopped
1 Tbsp Dark Soy Sauce
1 Tbsp Chinese Cooking Wine
METHOD
Squeeze out moisture from rehydrated mushrooms and chop.
Stir fry shallots, spring onion, garlic, chilli, ginger, cabbage, fresh mushroom and rehydrated mushroom. Cook until fragrant and slightly softened.
Stir through soy and cooking wine.
Transfer to a sieve and drain off any excess moisture.
Pick stems from coriander and blanch for 30 seconds in boiling water and refresh in iced water.
Toss coriander leaves through the stir fry.
Place a spoonful of filling in the centre of a wrapper and gather in a ‘money purse’. Secure with a coriander stem.
Steam for 10 mins in a steamer.
Watch Chef John make them here: