LUNAR NEW YEAR

Gather with family and friends in February to welcome the Year of the Tiger.

- SOPHIA YOUNG

Shiitake mushroom & pork soup dumplings

PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) MAKES 30

4 dried shiitake mushrooms (10g)

½ cup (125ml) boiling water

¼ cup (60ml) cold water

4 teaspoons powdered gelatine

½ cup (125ml) chicken stock

4 green onions, halved

1½ teaspoons finely grated fresh ginger

100g minced pork

75g minced chicken

1 tablespoon soy sauce

1 tablespoon shao hsing (Chinese cooking wine)

2 teaspoons caster sugar

½ teaspoon Sichuan peppercorns, crushed

2 tablespoons canned water chestnuts, chopped

30 gow gee wonton wrappers

chilli sauce and Chinese black vinegar, to serve

1 Place mushrooms in a small heatproof bowl with the boiling water; soak for 15 minutes or until softened. Drain; reserve soaking liquid. Squeeze excess liquid from the mushrooms. Remove stems and discard; finely chop mushrooms.

2 Place cold water in a small cup; sprinkle over gelatine. Set aside.

3 Place mushroom soaking liquid in a small saucepan with stock, green onions and half the ginger. Bring to the boil over high heat. Reduce heat to low; cook for10 minutes, for flavours to infuse. Strain into a small bowl. Stir in gelatine mixture until dissolved. Refrigerate for 2 hours or until set.