Mushroom, Chile, and Cabbage Dumplings
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Dumplings:
3.5 oz dried mushrooms – I used a mix of shitake, oyster and black fungus
2 tsp sesame oil
2 tsp canola oil
1 inch piece ginger, peeled and very finely diced
1 long red chile, very finely diced
3 cloves garlic, crushed
2 cups very finely shredded cabbage
1 tbsp soy sauce
1 tbsp Chinese black vinegar
2 tbsp oyster sauce
Generous handful fresh coriander, finely chopped
Generous handful garlic chives, finely chopped
30 wonton wrappers
Broth
1 L chicken stock
3 cups liquid leftover from soaking mushrooms
2 inch piece ginger, peeled and roughly chopped
3 cloves garlic, peeled and squashed
2 tbsp Chinese rice wine
1 tbsp sugar
1 tbsp chopped coriander stems
1 tbsp chopped garlic chives
Instructions:
MAKES 30 DUMPLINGS
Dumplings:
Place dried mushrooms in a medium-sized bowl and cover with hot water. Soak for at least 1 hour. Drain (reserve soaking liquid for broth) and very finely chop.
Heat sesame and canola oil in a large frying pan over a medium-high heat. Add ginger, chilli and garlic and cook for a couple of minutes until fragrant. Add mushrooms and cabbage and cook for 5-10 minutes, stirring frequently, until cabbage is soft. Add soy sauce, Chinese black vinegar and oyster sauce. Stir well to combine, cook for 2 minutes then remove from heat, stir through chopped coriander and garlic chives and set aside to cool completely.
Take a wonton wrapper, run a wet finger around the edges, place a heaped teaspoon of filling in the centre, and press the corners together to seal. Place aside and cover with a damp tea towel. Continue until all wrappers are filled.
Broth:
Bring all ingredients to the boil in a medium-sized saucepan. Simmer for 15 minutes, strain and return liquid to the pot.
Add dumplings 5 or 6 at a time, simmering for 4-5 minutes until wrapper is cooked through.
Serve dumplings in a deep bowl of broth, topped with extra sliced red chile, coriander and garlic chives.
From ourkitchen.fisherpaykel.com