Mushroom Dumplings In Vegetable Broth
From chuckieb 12 years ago
- 60 minutes to make
- Serves 4
My son sent me this recipe in an e-mail this past week from "Treehugger.com". Kelly Rossiter published it under "Weekday Vegetarian". We were very pleased with the results and the soup stock is really fragrant and flavourful. Read more We'll totally be making this again. We halved the amount of broth that we made up and froze half the batch of dumplings on a cookie sheet in the freezer. The splash of sesame oil is the magic ingredient. We found this recipe made 26 dumplings. See less
Ingredients
- 2 tbsp. peanut oil shopping list
- 1 small onion, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 cups mushrooms, finely chopped shopping list
- 3 tbsp. light soy sauce (some for the filling and some for the stock) shopping list
- 1 tbsp. hoisin sauce shopping list
- 1 pkg. Won ton wrappers shopping list
- 8 cups vegetable stock shopping list
- Asian garlic chili sauce to taste (we added a tsp.) shopping list
- 1 head bok choy, roughly chopped shopping list
- 4 green onions, sliced for garnish shopping list
- splash of sesame oil shopping list
How to make it
- In a skillet heat the oil. Add onion and cook until almost translucent, about 4 minutes. Add garlic and cook until golden. Add the mushrooms and cook until they have given up their liquid and have dried a bit. Add just enough soy sauce to mix in without making the filling too moist. Add hoisin sauce and stir to coat. Set aside.
- Lay a won ton wrapper on your work space and place a teaspoon or so of the filling in the center. Wet the edge of the wrapper with a bit of water on the end of your finger and then fold the wrapper in half to form a triangle. Gently push the edges of the dough together to completely close the wrapper, taking care not to tear it. Set aside. Repeal until all of the filling is used up.
- In a large pot, heat the vegetable broth with a tablespoon or so of soy sauce. Taste and add more soy sauce to your liking, and add the Asian garlic chili sauce.
- When the broth is almost at a boil, turn the heat down a little bit and add the dumplings one by one, allowing them enough room to cook without overlapping too much. You may have to cook them in batches. Don't let the broth boil, or the wrappers will open. Add the bok choy and cook until tender which will take a couple of minutes. Ladle the hot broth and bok choy over the cooked dumplings. Add sliced green onions for garnish and drizzle with sesame oil. Enjoy!
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