MUSHROOM & PICKLED LEEK DUMPLINGS, BROTH & CHARRED GARLIC CHIVE OIL - Cuisine Magazine - From New Ze
This dish utilises every last bit, using mushrooms and leek first to flavour the broth, then to fill the dumplings. Click all recipes here
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Ingredients
- 1 leek
- 8 shiitake mushrooms, quartered
- 8 button mushrooms, quartered
- 2½ cm piece kelp (or use dried wakame)
- ⅓ cup white wine vinegar
- ½ cup sugar, plus 1 tablespoon extra
- 1 cup red wine (old wine that no one wants to drink is perfect)
- 2 tablespoons oil, for frying
- 2 tablespoons soy sauce
- 1 handful (roughly 30g) garlic chives, including flowers
- 100ml rice bran oil
- 8 large collard or silverbeet leaves
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