Ingredients
Main Ingredients
- SHITAKE MUSHROOM BROTH
- 3 Cups Vegetable Stock
- 8 Dried Shitake Mushrooms
- 1 Cup Shitake Mushroom Liquid
- 3 Spring Onions (roughly chopped)
- 1 tsp Garlic (minced)
- 1 tsp Yeo's Pure Sesame Oil
- 1 Tbs LLK Premium Soy Sauce
- 1 tsp LKK Garlic Chilli Sauce
- 1 Tbs Shao Xing Wine
- FLOWER BLOSSOM DUMPLINGS
- 200 gms Firm Tofu
- 1-2 pkts Wonton Wrappers
- 6 Dried Shitake Mushrooms
- 1 tsp Garlic (minced)
- 2 Tbs Chives (finely chopped)
- 1 tsp Yeo's Pure Sesame Oil
- 1 tsp LKK Premium Soy sauce
- 1 tsp Shao Xing Wine
- White Pepper to season
- Yeo's Pure Sesame Oil, Black Sesame Seeds & Chives, to garnish
Method
- SHITAKE MUSHROOM BROTH
- Soak the shitake mushrooms in 1 cup of boiling water, until softened, drain (retaining liquid) roughly chop.
- Place the vegetable stock, shitake mushrooms & liquid, spring onions, garlic, sesame oil, soy & garlic chilli sauce & shao xing wine, in a saucepan and simmer for 30 minutes.
- Strain, return the broth to the pan & keep warm.
- FLOWER BLOSSOM DUMPLINGS
- Soak the shitake mushrooms until softened, drain & finely chop.
- Drain & finely crumble the tofu, into a bowl, add the shitake mushrooms, chives, garlic, sesame oil, soy sauce & shao xing wine, mix well, season with white pepper to taste.
- Cut the wonton wrappers into circles (a few at a time), cover with damp cloth.
- For the large flower dumplings, lay 7 wonton wrappers in a row, overlapping slightly (dampen the area, that overlaps with a little water)
- Spread a thin layer of filling, through the centre of the wrappers, flatten slightly, brush a little water, on the top half of the wonton wrappers, then fold the row of wrappers in half, to enclose the filling.
- Starting at one end, gently roll, to form a flower shape, separate & fold the top wonton edges, to form petals.Repeat 4 times.
- For the small flower dumplings, repeat the above, using 5 wonton wrappers for each flower.
- Heat a little sesame oil in a non-stick saute pan, fry the base of the dumplings until crisp & golden.
- Gently pour 1 – 2 cups of broth, around the dumplings, cover and steam, for 5 – 8 minutes (or until cooked through)
- To serve, place a large and small flower dumpling, in a shallow bowl, gently add the broth, garnish with black sesame seeds, whole chives & a few drops of sesame oil.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Dark Soy Sauce
- Lee Kum Kee - Garlic Chilli Sauce