Shiitake chive dumplings
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Ingredients
Dumpling wrappers
- 225g of plain flour
- 130ml of hot water, plus extra if required
- vegetable oil, for frying
Filling
- 50g of rice noodles
- 1 handful of coriander
- 1 spring onion
- 1 inch piece ginger
- 1 garlic clove
- 5 shiitake mushrooms , soaked and drained
- 200g of chives , Chinese chives preferably or garlic shoots
- 1 pak choi , 5 leaves only
- 1 head of Chinese leaf , 1 leaf only
Marinade
- 1 tbsp of light soy sauce
- 1/4 tsp black pepper
- 1/4 tsp granulated sugar
- 2 tsp sesame oil
- 1/2 tbsp of cornflour
Dipping sauce
- 4 tbsp of light soy sauce
- 4 tbsp of black rice vinegar
- 1 inch piece ginger , finely sliced
Method
1
Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
2
Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
3
For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
4
Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well
5
Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings
6
Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight
7
Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds
8
Now pinch the 'ears' in towards you to make four layered folds
9
Tidy up to create a 'half-moon' shape and arrange on a plate
10
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil
11
Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown
12
Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce
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Shiitake chive dumplings
