Post by SeaDragon on Dec 1, 2017 14:31:20 GMT 10
Leek and Shiitake Steamed Dumplings
Recipe from The Cook and The Chef (ABC TV), Wednesday, 4 April 2007: Season 2 Episode 8
Ingredients:
Makes 16 dumplings
Filling:
1 tablespoon chopped ginger
1 clove garlic, chopped
1 leek, sliced
4 shiitake mushrooms, fresh or rehydrated
25g julienne winter bamboo
10g sweet dried turnip, chopped
50g water chestnuts, chopped
20g garlic chives
1 tablespoon dark soy sauce
1 tablespoon sesame oil
Pinch white pepper ground
2 tablespoon cornflour
1 tablespoon chinese cooking wine
1 teaspoon sugar
Dough:
2 cups wheat starch
Aprox 1 cup boiling water
3 tablespoon peanut oil or sesame oil
salt
Dipping Sauce:
Red rice vinegar
Light soy sauce
Shredded ginger
Hot chilli oil to taste
Chopped chives, pepper
Method:
Filling:
Fry off shiitake, turnip, water chestnuts and winter bamboo in a little peanut oil. Add ginger, garlic, leek. Add chives, a splash soy sauce, sesame oil, cooking wine, salt and pepper to taste. Mix a little cornflour and water (or the juice from the reconstituted mushroom) to a slurry and add a little to the mix and stir constantly. You want to thicken the sauce slowly but not too thick and gluggy. Allow to cool.
Dough:
Add oil to the hot water and shoot the cup of water/oil into one and a half cups of the wheat starch in a mixer. If the dough does not form a ball, add a bit more wheat starch and mix for about 10 seconds.
Work quickly as this becomes harder to work with as it cools down.
Pinch off walnut size pieces of the dough, roll into balls and with a rolling pin, roll down to 2mm thick circles. Fill with filling and pinch shut, pin rolling the edges and pleating the edges together.
Steam in bamboo steamer for a few minutes until dough becomes opaque.
Serve with dipping sauce.
Dipping Sauce:
Mix all the ingredients together and serve on the side in a small shallow bowl.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 4 April 2007: Season 2 Episode 8
Ingredients:
Makes 16 dumplings
Filling:
1 tablespoon chopped ginger
1 clove garlic, chopped
1 leek, sliced
4 shiitake mushrooms, fresh or rehydrated
25g julienne winter bamboo
10g sweet dried turnip, chopped
50g water chestnuts, chopped
20g garlic chives
1 tablespoon dark soy sauce
1 tablespoon sesame oil
Pinch white pepper ground
2 tablespoon cornflour
1 tablespoon chinese cooking wine
1 teaspoon sugar
Dough:
2 cups wheat starch
Aprox 1 cup boiling water
3 tablespoon peanut oil or sesame oil
salt
Dipping Sauce:
Red rice vinegar
Light soy sauce
Shredded ginger
Hot chilli oil to taste
Chopped chives, pepper
Method:
Filling:
Fry off shiitake, turnip, water chestnuts and winter bamboo in a little peanut oil. Add ginger, garlic, leek. Add chives, a splash soy sauce, sesame oil, cooking wine, salt and pepper to taste. Mix a little cornflour and water (or the juice from the reconstituted mushroom) to a slurry and add a little to the mix and stir constantly. You want to thicken the sauce slowly but not too thick and gluggy. Allow to cool.
Dough:
Add oil to the hot water and shoot the cup of water/oil into one and a half cups of the wheat starch in a mixer. If the dough does not form a ball, add a bit more wheat starch and mix for about 10 seconds.
Work quickly as this becomes harder to work with as it cools down.
Pinch off walnut size pieces of the dough, roll into balls and with a rolling pin, roll down to 2mm thick circles. Fill with filling and pinch shut, pin rolling the edges and pleating the edges together.
Steam in bamboo steamer for a few minutes until dough becomes opaque.
Serve with dipping sauce.
Dipping Sauce:
Mix all the ingredients together and serve on the side in a small shallow bowl.