Chinese mushroom dumplings

Yield: 16 dumplings

Measure Ingredient
4 larges Dried Shiitake Mushrooms
½ pounds Fresh Mushrooms; quartered
1½ teaspoon Vegetable Oil
1 small Clove Garlic; minced
1½ teaspoon Soy Sauce
½ large Egg White
16 Wonton Wrappers
1 Egg Yolk; beaten with
1 teaspoon Water
Red Bell Pepper Strips
Sunflower Sprouts
½ cup Chicken stock
1 tablespoon Dry Sherry
1 tablespoon Soy Sauce
1 teaspoon Fresh Lemon Juice
1 teaspoon Sugar
½ teaspoon Sesame Oil
2 Green Onions; sliced


Place dried mushrooms in a medium bowl. Add enough boiling water to cover and soak 20 minutes. Drain. Cut off mushroom stems and discard.

Mince mushroom caps. Set aside. Mince fresh mushrooms in food processor. Heat oil in a heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add minced fresh mushrooms and cook until almost dry, stirring frequently, about 10 minutes. Mix in shiitake mushrooms and ½ ts cornstarch. Saute 1 minute. Remove skillet from heat. Mix in onion and soy sauce.

Mix egg white into filling. Line a large cookie sheet with plastic wrap. Sift a thin layer of cornstarch over plastic wrap. Place 1 wonton wrapper on work surface. Place 2 rounded teaspoons filling in center. Lightly brush egg glaze around wonton edges. Fold wonton diagonally in half, forming a triangle with base towards you; press along edges to seal, squeezing out any trapped air. Brush glaze onto bottom right corner of triangle and fold toward center. Fold left bottom corner over and tuck under right corner, pinching corners together to form the shape of a nurse cap. Place on prepared cookie sheet. Repeat with remaining wontons, filling and egg glaze, covering filled wontons with a damp cloth to keep them from drying.

Bring a large pot of water to a boil. Add dumplings and stir gently.

Cook until dumplings are just tender, stirring occasionally, about 6 minutes. Drain.

Mix first 6 sauce ingredients in a small bowl. Mix sliced green onions into sauce and divide among 4 small bowls. Place 1 bowl on each of 4 large plates. Divide dumplings among plates. Garnish with bell Pepper strips and sprouts. Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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