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.
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