Mushroom Dumplings with Chili Dressing

Name: Mushroom Dumplings with Chili Dressing
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Chinese, Asian
Ingredients: 1 tablespoon vegetable oil; 100 g shiitake mushrooms (trimmed and chopped finely); 100 g oyster mushrooms (chopped finely); 2 cloves garlic (crushed); 2 teaspoons grated fresh ginger; 2 green onions (chopped finely); 1 tablespoon chinese cooking wine (shao hsing); 2 teaspoons soy sauce; 18 wonton wrappers; 2 cups (190 g) frozen edamame pods; 1 cup fresh coriander leaves; 2 green onions (sliced thinly); 0.25 cup (60 ml) light soy sauce; 1.5 tablespoons chinese black vinegar; 1.5 tablespoons caster sugar; 1 fresh long red chilli (seeded, sliced thinly)

12 steps

Prep:30minCook:45min

You will need about half a 275g packet gow gee or wonton wrappers. Edamame are fresh soy beans in the pod; available frozen from Asian food stores and major supermarkets. Dumplings can be made a day ahead; keep covered in a single layer in the fridge.

Updated at: Thu, 17 Aug 2023 02:44:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories503.1 kcal (25%)

Total Fat13.8 g (20%)

Carbs72.8 g (28%)

Sugars16.1 g (18%)

Protein25.4 g (51%)

Sodium2200.9 mg (110%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

dumplings

1 tablespoonvegetable oil

100gshiitake mushrooms

trimmed and chopped finely

100goyster mushrooms

chopped finely

2cloves garlic

crushed

2 teaspoonsfresh ginger

grated

2green onions

chopped finely

1 tablespoonchinese cooking wine

shao hsing

2 teaspoonssoy sauce

18wonton wrappers

190gfrozen edamame pods

1 cupfresh coriander leaves

2green onions

sliced thinly

chili dressing

¼ cuplight soy sauce

1 ½ tablespoonschinese black vinegar

1 ½ tablespoonscaster sugar

1red chilli

fresh, long, seeded, sliced thinly

Instructions

Step 1

Heat oil in a large frying pan over medium heat; cook mushrooms, garlic, ginger and onion, stirring, for 4 minutes or until mushrooms soften and liquid evaporates. Stir in wine; bring to the boil. Add sauce; cool.

Step 2

Place wrappers on a clean, dry surface.

Step 3

Place a heaped teaspoon of mushroom mixture in the centre of each wrapper; wet around the edge of the wrapper with finger dipped in water.

Step 4

Fold wrapper to completely enclose filling; press to seal.

Step 5

Line a large steamer basket with baking paper; pierce several holes in paper.

Step 6

Arrange half the dumplings in a single layer, about 2cm apart, on paper. Steam, covered, over wok or large frying pan of simmering water for 15 minutes or until cooked.

Step 7

Transfer to a lightly oiled plate; cover to keep warm.

Step 8

Repeat with remaining dumplings.

Step 9

Meanwhile, place edamame in a single layer, in a second steamer basket.

Step 10

Stack basket over the dumplings, steam, covered, for the final minutes of dumpling steaming time or until just tender.

Step 11

Make chilli vinegar dressing by combining ingredients in a small jug

Step 12

Serve dumplings with edamame and chilli dressing, topped with coriander leaves, chilli and green onions.