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.
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.
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
- 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!
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.