Thursday, May 26, 2011

Steamed Mushroom Dumplings

  • 8 oz mushrooms roughly chopped
  • 1 tbs soy sauce
  • 1/2 tbs sesame oil
  • 4 chives chopped
  • sprinkle of salt
  • dash of Asian 5 spice seasoning
  • 1 tsp grated ginger
  • 30 wonton wrappers
  • 1 egg beaten
  • corn starch for dusting
  • 1 cup veggie broth
  • 3 tbs vegetable oil
- Combine mushrooms, soy sauce, sesame oil, ginger, and seasonings into a food processor
- Pulse until mushrooms are completely shredded
- Dust a large baking sheet with cornstarch
- To assemble dumplings: brush one wonton wrapper very lightly with egg, lay another wonton wrapper on top, to make a double layer, put a scant tbs of mushroom filling in the middle of the wrapper, brush egg onto 1/2 wonton edge in a crescent moon shape, press edges together to close, making sure it is completely sealed, lay prepared wontons onto prepared baking sheet
- Repeat this until you run out of filling
- Heat 1 tbs oil in a large skillet with a tight fitting lid over high heat
- Place dumplings in pan with one side facing completely down ( you may have to cook in batches)
- Sear 2-3 minutes until seared brown on the bottom
- Pour in a large splash of vegetable broth and quickly seal with lid
- You may need to add several splash to keep it steaming, steam for about 5 minutes
- Remove and place a napkin-lined plate
- If cooking in batches, add another tbs of vegetable oil before searing each batch of dumplings
You can serve your dumplings with your own favorite dipping sauce. I use 1 part soy sauce, 1 part rice vinegar, and 1 part water

1 comment:

  1. Mmmmmmmmmm... Maybe the best yet! I NEED SOME OF THESE IN MY MOUTH!