Shiitake Chive Dumplings
Ingredients
For the dumpling wrappers
- 8 oz All-purpose flour
- 4 1/2 fl oz Water
For the dumpling filling
- 2 oz Pad Thai Noodles
- Cilantro – a handful
- 1 Scallion
- 1 Thumb of Ginger
- 1 Garlic clove
- 5 Shiitake Mushrooms
- 7 oz Fresh chives, snipped
- 5 ea Bok Choy Leaves
- 1 Napa Cabbage Leaf
For the marinade
- 1 tbsp Soy sauce – low sodium
- 1/4 tsp Black pepper freshly ground
- 1/4 tsp Granulated sugar
- 2 tsp Sesame oil
- 1/2 tbsp Cornstarch
For the dipping sauce
- 4 tbsp Soy sauce – low sodium
- 4 tbsp Dark Rice Vinegar
- 1 Thumb of Ginger – chopped fine
Instructions
- Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
- Roll out the pastry to a thickness of a penny, then use a 2 3/4 inch diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
- For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
- Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well.
- Combine the dipping sauce ingredients in a small bowl or ramekin and then wrap the dumplings.
- Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight.
- Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds.
- Now pinch the 'ears' in towards you to make four layered folds
- Tidy up to create a 'half-moon' shape and arrange on a plate.
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 375ºF, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown.
- Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce.