Shiitake Mushroom Dumplings

with Black Vinegar Dressing

Shiitake Mushroom Dumplings

with Black Vinegar Dressing

Serves 4

Heat sesame oil in a large frying pan. Add the shiitake mushrooms with a pinch of salt. Saute until the mushrooms are golden. Set aside and allow to cool.

Pulse half the mushrooms in a blender. Pour into a bowl and mix with the remaining unblended mushrooms. Set aside.

Combine chives and ginger in a small bowl with a pinch of salt and a splash of grapeseed oil. Stir into the mushrooms, reserving 50g of the chive and garlic mixture for plating.

In a medium-sized pot, add garlic and pour over 500ml grapeseed oil. Heat slowly, until just hot. Place aside and leave to infuse until cool. Strain, discarding the garlic and reserving the garlic oil.

In a large bowl, whisk together black vinegar, caster sugar and 400ml of the garlic oil. Add more sugar if desired.

Lay out dumpling wrappers on a bench, spooning a good amount of mixture into the centres. Lightly dampen the edges of the wrappers with a wet pastry brush then fold into the middle with your fingers, sticking the edges together. Place down with a flat bottom, so the dumplings stand with the fold upright.

Steam dumplings in a Chinese bamboo steamer for 6–7 minutes, then fry in a non-stick pan with a small amount of vegetable oil, until the bases are golden and crisp.

To Serve

Place dumplings on a plate and dress with vinaigrette, spooning the reserved chive and ginger condiment over the top. Garnish with edible flowers if available.

Chef’s tip

You will need a bamboo steamer for this recipe.

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