Mushroom Dumplings With Ginger And Shiitake Broth

Name: Mushroom Dumplings With Ginger And Shiitake Broth
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 tablespoon soy sauce; 1 tablespoon Chinese black vinegar (Chinkiang); 2 tablespoons oyster sauce; ¼ cup chopped coriander (cilantro) leaves; 24 store-bought wonton wrappers

www.donnahay.com.au

Make these mushroom dumplings with ginger and shiitake broth for an ultra comforting dinner meal - so delicious!

Keywords

donna hay magazine
donna hay
donna hay recipes
asian recipes
broth recipes
mushroom recipes
dumpling recipes
warming recipes
winter recipes
dinner recipes

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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