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.



  • 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


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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22 Responses to Mushroom Dumplings Challenge #10

  1. Food Jaunts

    Your photos are amazing – love your lighting. As a bonus the recipe sounds totally delish :)

  2. Anuradha @Baker Street

    That looks incredibly delicious! You really nailed this one. Absolutely stunning, Suzi! :)

  3. Viviane Bauquet Farre

    Yum, Suzi! Dumplings provide such a great canvass for vegetarian cuisine. The freshest veggies can make a dumpling absolutely transcendent!

  4. Hi Suzi! I have an award for you on my blog posted dated 9-2-12. Please drop by and collect it when you get the chance. :)

  5. Gorgeous photo! I’m such a sucker for dumplings, mushroom sound great especially with such great flavor!

  6. wow! such beautiful photos and such a wonderful recipe! sounds absolutely lovely Suzi!

  7. Love the recipe and the pics!! Absolutely gorgeous to say the least!!
    Love shiitake and the fact that it’s easy to make with so much flavors going on!! Totally my kind of dish and something that my kids would also love :) Thanks for sharing :)

  8. Hi Suzi, mushrooms become a popular filing in many vegetarian dishes. You did a wonderful job for this challenge! Presentation is fantastic! I made some mushroom pies, come see it… :) Happy Labor day!

  9. What a delicious looking soup! And you’re right – the dumplings sound wonderful! Question – Did you really use chicken stock or did you use vegetable stock? I would think a mushroom stock would be a good vegetarian stock for this. What do you think? I love a mushroom stock. Well, your styled photo is gorgeous! I can’t believe you went to that much trouble of making the surface. It really looks like metal, so great job!!!

    • Suzi

      Hi MJ. I didn’t use a chicken stock. I used a vegetarian mushroom stock that I buy in a jar, it is pretty tasty, plus I added the water that I soaked the shatiake mushrooms in. As far as creating the board prop it really was fun. I like doing things like that, LOL. The next challenge is all white and totally improvised, that will really be trying. You can use colors to offset some of the white. I was working on it a little while ago and kept getting weird shadows and a blue tint. I haven’t decided yet what food I will make, maybe a pasta with a white sauce and add some green or red. Hope you are having a pleasant day.

  10. Love the picture, it gives a inviting feeling. The soup looks so typical asian, and the styling of the dish reminds me of a magazin picture I had seen some time back. I think you did a great job Suzi!

  11. I loved reading about “the challenge” – it sounds interesting and you did a terrific job! The soup looks so very tempting to me, it is wonderful that you successfully changed some of the ingredients to make it truly vegetarian!

    Great post and wonderful picture!

    Have a nice Sunday!

  12. I adore mushrooms! Your dumpling in soup looks mouthwatering.

  13. I love mushrooms, so these dumplings sound delicious!

  14. I think the dumplings sound absolutely delicious and the photo is just gorgeous!

  15. Literally and figuratively , you nailed this one Suzi. And boy does it look good!!!

  16. That looks absolutely delicious! So glad you joined in this month and yes I will be continuing the challenge but will make it a little different. Still working on the details on that.. ;) More to follow soon!
    Now on to the photo; I think it looks a lot like the original so well done in that respect. If I have to give any criticism then it appears that your photo is a tad bit yellower then it should be. Did you set your white balance manually? Love your dish though and isn’t that soup incredibly tasty?

    • Suzi

      Thanks simone, I love having you critique my photo, it so helpful. Originally I had way to much blue in the white balance and the cumplings didn’t have the right color so when I tone that down it became more yeloow. I love this and am already starting on ideas for the all white challenge. That does sound difficult and am thinking I may do it outside with relectors. What do you think?

      • Yes you can do it outside too. Avoid direct sunlight and be aware of any color casts from green trees. Also the white balance in the shade will be a bit bluish, but other then that outside is good! ;)

  17. Gorgeous and inspiring as always! I recently bought a bunch of mushrooms…. makes me want to use them up right away now. :) Have a wonderful holiday weekend! ~ Ramona

  18. Great job! The picture looks professional! Best of luck for the challenge!

  19. My friend believe me you beat this challenge to the ends of the earth – this dish looks absolutely beautiful :D

    Choc Chip Uru

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