Made some tasty Mushroom Dumplings for The August edition of the Donna Hay Styling & Photography Challenge (DHSPC) run by JungleFrog Cooking. Check out her blog for more challenges and some other great recipes and foodography tips.
For the recipe:
- I used red habañero peppers instead of chilies because it’s the closest thing my local market had and I wasn’t feeling the 20-mile drive to my nearest international market.
- I used arugula in place of the cilantro and the micro herbs for similar reasons and because it’s what I had on hand.
- Among a couple of other smaller subs, I made my own vegetable stock instead of chicken and used hoisin instead of oyster sauce.
- Threw in some corn into the dumplings because it was calling to me from the fridge and I think it worked out really well.
I know these are pretty big/taboo mods, so I think it’s testament to the strength of the original recipe that it was still phenomenal even with so many changes.
For the shot:
- I slapped some red habañero slivers on my plain white spoons to achieve a similar effect to that cool red design on the original spoons.
- I used some galvanized sheet metal I had in the garage (got for less than $10 from Home Depot to make chalkboards). I honestly beat the crap out of it with a wrench and a hammer but somehow only two little dents showed up in the final shot. Bummer.
- I know my angle and lighting aren’t perfect, but it’s as close as I could get.
Photo on the right by Chris Court
- 4 cups chicken stock (1 liter) —> (I used homemade veggie stock)
- 2 cups water (500 ml)
- 10 cm ginger (peeled and sliced)
- 3 cloves garlic (lightly crushed)
- 50g dried shiitake mushrooms
- 1 tablespoon chinese rice wine (Shaoxing)
- 1 tablespoon caster sugar —> (I used palm sugar)
- 100g fresh shiitake mushrooms
- micro herbs (thinly sliced red chilli and chilli oil to serve) —> (I used arugula)
Mushroom and galangal dumplings
- 1 tablespoon peanut oil
- 400g mixed asian mushrooms
- 2 cm galangal (peeled and finely grated) —>(I used ginger)
- 1 red chili (chopped) —> (used habañero)
- 3 cloves garlic (crushed)
- 1 tablespoon soy sauce
- 1 tablespoon chinese black vinegar (Chinkiang)
- 2 tablespoons oyster sauce —> (used hoisin)
- 1/4 cup coriander (chopped, cilantro) —> (used arugula)
- 24 wonton wrappers
- To make the mushroom and galangal dumplings, heat the oil in a non-stick frying pan over high heat. Add the mushroom, galangal, chili and garlic and cook for 2 minutes. Add the soy, vinegar and oyster sauce 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 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 transparant. Top with microherbs and chili and serve with chili oil. Serves 4-6
Note from Jungle Frog Cooking
- Some of the ingredients in this recipe might be a little harder to find if you do not have an Asian store nearby. Some of the substitutes you could use are:
- Galangal - you can use ginger here
- Shaoxing rice wine - sherry is a reasonable substitute
- Chinese black vinegar - a mild balsamic might be a good substitute here although it is not entirely the same. If you do not have balsamic, try a regular good vinegar
- Dried Shiitake mushrooms - these might be hard to find too although the dried mushrooms are quite essential for the taste of the broth. Try another type of dried mushroom you can find