Shiitake dumplings, sichuan black vinegar sauce

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 25 MINS

INGREDIENTS‭:‬

Sichuan black vinegar sauce

Tofu and shiitake dumpling mix

Dumpling wrappers

Carrot (use ½ of supplied)

Wombok (use ½ of supplied)

Spring onion (use ⅓ of supplied)

Asian greens

 

PANTRY STAPLES‭:‬ Cooking oil

YOU’LL NEED‭:‬ Saucepan, steamer with a lid (optional), knife, chopping board, frying pan with lid (preferably non stick), frying pan, saucepan

ALLERGENS‭:‬ Garlic, soy, wheat, gluten, sesame

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

We have included seasonal Asian greens in the box. They may not be exactly the same as those  Charlie uses in the video.

If the dumpling seems too complex you can cook the mix and serve in the wombok, similar to a sang choy bao.

 

METHOD:

1. Prepare the ingredients: Wash all the vegetables. Finely grate the carrots. Finely chop half of the wombok and thinly slice the remaining wombok. Finely chop the whites of the spring onions and thinly slice the greens. Halve the bok choy (if supplied) and remove the stems from the Chinese broccoli (if supplied).

Combine the sliced wombok and half of the carrots in a bowl.

2. Make the dumplings: Place the dumpling mix in a bowl. Add half of the carrots, the finely chopped wombok and the finely chopped spring onions. Use your hands to squeeze the mixture to combine the ingredients.

Lay the dumpling wrappers on your bench. Wet the edges of the gyoza wrappers with a little water. Spoon a heaped teaspoon of the mix into the centre. Close by pressing the edges firmly -  please refer to the video for further instruction from our chef, Charlie.

3. Cook the dumplings: Heat a splash of oil in a large frying pan (preferably non-stick) over medium-low heat. Place the dumpling base side down and cook until the bottoms are lightly browned. Add 5mm of water to the pan. Cover with a lid and steam for 2 minutes or until the skins are cooked. Remove the lid and evaporate all the water.

4. Steam the asian greens: Meanwhile, bring a medium saucepan of water to the boil. Put the asian greens in a steamer over the water and simmer for 2  minute or until just tender. Alternatively, you can boil them for one minute  if you do not have a steamer.

5. To serve: Divide the asian greens and combined wombok and carrots between serving plates. Place the dumplings beside the vegetables. Spoon the sauce over the dumplings. Sprinkle with the spring onions. 

For downloadable pdf version, click here.