SHIITAKE MUSHROOM
& PORK SOUP DUMPLINGSSHIITAKE MUSHROOM &
PORK SOUP DUMPLINGS
PREP + COOK TIME 50 MINUTES
(+REFRIGERATION) MAKES 30
Soup dumplings or xiaolongbao, as
they’re called in yum cha restaurants,
are a Shanghainese speciality. They
are commonly filled with minced pork
and a firm, gelatine−rich stock, which
turns to a soup when the dumplings
are steamed.
4 dried shiitake mushrooms (10g)
½ cup (125ml) boiling water
1 tablespoon powdered gelatine
¼ cup (60ml) cold water
½ cup (125ml) chicken stock
4 green onions, halved
1½ teaspoons finely grated
fresh ginger
100g pork mince
75g chicken mince
1 tablespoon soy sauce
1 tablespoon chinese cooking wine
(shao hsing)
2 teaspoons caster sugar
½ teaspoon sichuan peppercorns,
crushed
2 tablespoons canned water chestnuts,
chopped
30 gow gee wonton wrappers
chilli sauce and chinese black vinegar,
to serve
1 Place mushrooms in a small
heatproof bowl with the boiling water;
soak for 15 minutes or until softened.
Drain; reserve soaking liquid. Squeeze
excess liquid from mushrooms.
Remove stems and discard; finely
chop mushrooms.
2 Sprinkle gelatine over cold water
in a small cup and set aside. Combine
the mushroom soaking liquid, stock,
green onion and half the ginger in a
small saucepan. Bring to the boil over
high heat. Reduce heat to low; simmer
for 10 minutes, for flavours to infuse.
Strain into a small bowl. Cool slightly.
Stir in gelatine mixture until dissolved.
Refrigerate for 2 hours or until set.
3 Combine pork, chicken, remaining
ginger, soy sauce, wine, sugar,
peppercorns, water chestnuts and
chopped mushroom in a small bowl.
Using a fork, crush the green onion
and gelatine mixture into small
pieces. Add to the mince mixture,
then mix well to combine.4 To make the dumplings, place
2 teaspoons of filling in the centre
of each wrapper; moisten the edge
with water. Pleat edge of the wrapper
repeatedly, pinching closed after each
pleat until the whole dumpling is sealed.
Repeat to make 30 dumplings in total.
5 Line a large bamboo steamer with
baking paper; place over a saucepan
of boiling water. Place dumplings in
steamer; cook for 8 minutes or until
cooked through. Serve immediately with
chilli sauce and vinegar for dipping.TOP TIPS
Dumplings can be
assembled then frozen
in an airtight container
up to 1 week ahead.
Steam dumplings
for 12 minutes
from frozen.28 AWW FOOD • ISSUE TWENTY FOUR