These mushroom and leek dumplings are so delicious.  The broth I made is ok, but I will keep exploring.  It feels like it is missing something…


  • 1 Lb Crimini Mushrooms, chopped
  • Olive Oil
  • 1 Large or 2 Small Leeks, whites and light greens chopped
  • 3 Garlic Cloves
  • 1 1/2″ Piece of Ginger, grated or diced
  • 1 Tablespoon Soy Sauce
  • Crushed Red Pepper
  • Salt and Pepper
  • 1 Egg
  • Package of Wonton Wrappers

Heat a couple of tablespoons over medium-high heat, and add the leeks.  Once soft, add the garlic and ginger.  Cook for about a minute, and when fragrant, add the mushrooms.  Cook until soft and the liquid from the mushrooms has evaporated.  Mix in the soy sauce, and a couple of pinches of red pepper flakes.  Taste, and add salt and pepper.  Transfer to a bowl and allow to cool slightly.  Temper in an egg.

dumpling feeling.jpg

Lay out a few wonton wrappers at a time, and use a teaspoon to measure the filling onto each wrapper.  Using your finger, add a little water to the edges of the wrappers and fold into triangles.  Press around the filling mound to remove any air pockets, and seal the dumpling.  Add a little water to the opposite corners of the long side and press them together to form a little pope’s hat.

making wontons.jpg

To cook, add to the boiling broth until they float.  It will only take a couple of minutes.  Any leftover dumplings can be frozen.



  • 1 Shallot, chopped (or half of a small yellow onion)
  • 2″ Ginger, diced
  • Oil
  • 3 Cloves Garlic, chopped
  • Zest of 1 Lemon (I didn’t have this today, so I used 1 Tablespoon of Lemon Juice)
  • 1/2 Teaspoon Crushed Chili Peppers (Optional, but I wasn’t getting the spiciness from the ginger that I was looking for)
  • 6 Cups of Veggie Broth (I use home-made, which is really nice and light)
  • Salt to taste
  • 3 Scallions, white and light green parts, chopped

Heat 2 tablespoons of olive oil in a large pot, and add the shallot, and ginger.  Sauté for a few minutes until tender and fragrant.  Add garlic, crushed chili peppers and lemon zest.  Cook for about a minute and add vegetable broth.  Bring to a boil, and reduce, simmering for 15 minutes.  I like to use a stick blender to break down the chunks for a smoother broth, but you don’t have to.  Taste and season with salt.  And it’s ready to cook dumplings!

dumpling soup.jpg

The soup didn’t have as much depth as I was hoping for.  Next time I will try cooking with lemongrass, or adding some additional kombu dashi.

I would plan on five to seven dumplings for a bowl of soup, depending on appetite, and potentially bowl size.



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