Monthly Archives: August 2012

Mushroom Dumplings Challenge #10

 

My post for today is actually a challenge.  It is #10 in the Donna Hay Styling and Photography Challenge sponsored by Simone at Jungle Frog Cooking.  Every month Simone chooses a photo and recipe from the Donna Hay magazine.  This was an incredibly difficult challenge.  First off you needed to style the dish using a hammered piece of metal.  I chose to use a white foam board that I spray painted hammered silver enamel.  It worked out pretty good and dried quickly.  After the foam board dried I attached it to a square piece of styrofoam and hammered the two together using roofing nails.  We just happened to have some out in the tool shed, LOL.  Not sure why they are there but they are.

The above preparations were easy enough to do and making the dish wasn’t overly complicated either.  The real challenge came trying to style to the photo.   Whew, I worked on this a long while and at some point I had to stop and say here it is.  This was truly a challenge and a wonderful learning experience.  I do hope that Simone continues to offer these monthly challenges.  Head over and see how others approached this challenge.

Recipe from the Donna Hay Magazine.  I changed some of the ingredients to make this vegetarian.  This was one tasty soup and the mushroom dumplings are killer.  I hope that you try it.

 

Ingredients

  • 4 cups chicken stock (1 liter)  (I used vegetarian mushroom base) delish
  • 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
  • 100g fresh shiitake mushrooms
  • micro herbs (thinly sliced red chilli and chilli oil to serve)

Mushroom and galangal dumplings

  • 1 tablespoon peanut oil
  • 400g mixed asian mushrooms
  • 2 cm galangal (peeled and finely grated)
  • 1 red chili (chopped)
  • 3 cloves garlic (crushed)
  • 1 tablespoon soy sauce
  • 1 tablespoon chinese black vinegar (Chinkiang)
  • 2 tablespoons oyster sauce
  • 1/4 cup coriander (chopped, cilantro)
  • 24 wonton wrappers

        Directions

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

 

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