27 Jan 2012

Around the world in 18 Fridays- Week 3- China

Since it was Chinese new year this week, I thought that China would be a perfect stop for this week.

Plus, I really love dumplings!

I made shiitake mushroom dumplings with dry fried green beans.

Yum! Plus I also made 2 dipping sauces. (Hoisin Dipping sauce andRice Wine + Brown Sugar dipping sauce)

Not that soy sauce and sweet chilli wouldn't be delicious...

The sauces are also amazing on rice the next day (and they make enough for this).

If you don't want like 3 cups of sauce though, half would be enough for the dumplings.

Shiitake Mushroom Dumplings
Makes approx. 45 dumplings

  • 4 large dried shiitake mushrooms, reconstituted and liquid reserved, stemmed, and chopped (1/2 cup)
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons hoisin sauce
  • 2 tablespoons canola oil
  • 1 tablespoon finely minced fresh ginger
  • 2 cloves Garlic – crushed or finely chopped
  • 1 cup grated carrot
  • 2/3 cup  firm tofu, finely chopped
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/2 cup chopped Chinese chives or scallions (white and green parts)
  • 1 pack of gow gee skins (fine pastry squares) from a chinese super-market


  1. In a bowl, combine 1/4 cup of the reserved mushroom soaking liquid, salt, and hoisin sauce. Stir .Set  aside.
  2. In a wok heat the canola oil over medium heat. Add the ginger and garlic and stir-fry for about 30 seconds, until aromatic. Add the carrot, mushrooms, and tofu. Stir to combine and then pour in the flavouring sauce. At first all the liquid will seem to have been absorbed, but after 2 minutes, there will be a little bubbling liquid in the skillet. At that point, give the corn starch mixture a final stir and stir it into the filling. When the mixture thickens, turn off the heat and add the Chinese chives. Transfer to a bowl and set aside to cool completely before assembling the dumplings.
  3. Before assembling the dumplings, line steamer trays or a baking sheet with parchment paper and set aside.
  4. To assemble the dumplings place about  1 teaspoon of filling in the centre of a wrapper, Use a finger dipped in water to wet the edges , then fold into desired shape pressing edges firmly. This is a perfect job for little hands!
  5. To cook, steam the dumplings in a bamboo steamer over boiling water in the base of a wok  for about 8 minutes, or until slightly puffed and somewhat translucent.
  6. Serve immediately with dipping sauces



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