Mushroom Dumplings With Ginger And Shiitake Broth | Donna Hay

Ingredients

• 4 cups (1 litre) chicken stock
• 2 cups (500ml) water
• 10cm piece (50g) ginger, peeled and sliced
• 3 cloves garlic, lightly crushed
• 50g dried shiitake mushrooms
• 1 tablespoon Chinese rice wine (Shaoxing)
• 1 tablespoon caster (superfine) sugar
• 100g fresh shiitake mushrooms
• micro (baby) herbs, thinly sliced red chilli and chilli oil, to serve
• 1 tablespoon peanut oil
• 400g mixed Asian mushrooms
• 2cm piece (10g) galangal, peeled and finely grated
• 1 long red chilli, chopped
• 3 cloves garlic, crushed
• 1 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar (Chinkiang)
• 2 tablespoons oyster sauce
• ¼ cup chopped coriander (cilantro) leaves
• 24 store-bought wonton wrappers