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Asian Inspired Mushroom & Vegetable Broth with Home Made Chicken & Shiitake Dumplings

An Asian inspired broth, a perfect blend of spicy & sweet, bursting with the flavours of lemongrass, ginger, cinnamon and star anise with mushrooms and home-made dumplings. So yummy!

Asian Inspired  Mushroom & Vegetable Broth with Home-Made Chicken & Shiitake Dumplings

PURE MUSHROOMS - Asian Inspired Mushroom & Vegetable Broth with Home Made Chicken & Shiitake Dumplings.jpeg

Asian inspired broth

with home-made dumplings

An Asian inspired broth, a perfect blend of spicy & sweet, bursting with the flavours of lemongrass, ginger, cinnamon and star anise with mushrooms and home-made dumplings. So yummy!

Preparation Time: 40 minutes

Cooking Time: 70 minutes

Serves: 6

Ingredients

Dumpling filling

  • 200 gm chicken mince

  • 25 gm shiitake - finely sliced

  • 1/4 cup coriander - finely sliced

  • 1 tbsp chives - finely sliced

  • 1 spring onion - finely sliced

  • 2 cloves of garlic - crushed

  • 1 cm ginger - finely sliced

  • 1 cm lemongrass (white part only) - finely sliced

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1/2 tbsp rice vinegar

  • 1/2 tsp Chinese 5 spices

  • pinch of salt & pepper

  • 1 cup bean sprouts

  • 1 spring onion - finely sliced to garnish

  • coriander - to garnish

  • lime to serve

Broth

  • 6 chicken stock cubes

  • 3 ltr (12 cups) water

  • 2 star anise

  • 1 stalk lemon grass - lightly sliced open

  • 1 clove of garlic  -  left whole

  • 2 cm ginger - whole

  • 1 stick cinnamon

  • 8 cloves

  • 2 bay leaves

  • 2 cm red cayenne chilli - sliced without seeds (optional)

  • 1 tbsp soy sauce

Other

  • +/- 30 dumpling, gyoza or wonton wrappers

  • 2 carrots - sliced in long strips

  • 1 bunch Chinese broccoli - sliced in pieces

  • 1 bunch bok choy -  sliced in pieces

  • 300 gm Swiss/white mushrooms - cut in slices

Method

Add all ingredients of the broth (except for soy sauce) in a large pot over high heat and bring to boil. Once boiling, simmer for about an hour.

Meanwhile:
Prepare the dumpling filling, mix all the ingredients together in a bowl. Place a little bowl with water next to the mixture. Place a dumpling sheet in the palm of your hand and place 1 tbsp of the filling in the centre of each sheet. Moisten the edges of the dumpling sheet and simply fold the sheet in half, in the shape of a half moon and seal (triangle if you are using square sheets). You could form small pleats with your fingers in the dumplings if preferred. Place all dumplings on a plate and set aside (fridge) until the broth has cooked for about 1 hour.

When the broth is ready add 1 tbsp soy sauce. Then strain the broth through a sieve and bring back to boil.

Add dumplings to the broth, simmer for 8 minutes. You may gently stir them around so the dumplings don't stick. After 4 minutes add carrots and broccoli to broth. When ready, add bok choy, mushrooms and bean sprouts and cook for 2 more minutes.

Spoon the soup into large bowls and serve with some spring onion, coriander and a slice of lime on top.

Recipe Courtesy of: Pure Mushrooms