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Food

Pork and spinach dumplings in mushroom, star anise and ginger broth

Preparation time
40 minutes
Cooking time
10 minutes
Serves
4

INGREDIENTS

  • 20g dried shiitake mushrooms
  • 200g pork mince
  • 20g spinach leaves, finely shredded
  • 1 tbsp finely chopped garlic shoots or garlic chives
  • 1 tbsp finely chopped coriander leaves
  • 1 tbsp (20ml) soy sauce
  • 1 tsp Chinese five spice powder
  • 1 egg, beaten
  • 32 (270g) wonton wrappers
  • 1.5L (6 cups) chicken consommé or stock
  • 3cm ginger, finely chopped
  • 4 star anise
  • 100g oyster mushrooms, torn if large
  • 100g enoki mushrooms
  • 2 green onions (shallots), finely sliced

METHOD

  1. Cover dried mushrooms with boiling water and set aside for 15 minutes. Drain, discard stem and finely chop. Combine mushrooms with pork mince, spinach, garlic shoots, coriander, soy sauce and five spice powder. Season to taste with salt and pepper and mix well.
  2. Place wonton skins on a work surface. Brush the edges with egg, then place a heaped teaspoon of pork mixture in the middle. Fold diagonally in half and crimp the edges together, pressing to seal.
  3. Bring chicken consommé, ginger and star anise to the boil in a large saucepan. Reduce heat to low, add oyster mushrooms and simmer for 5 minutes.
  4. Meanwhile, bring a large saucepan of water to the boil. Add dumplings and cook for 4 to 5 minutes or until the dumplings float and the pork is cooked through. Remove cooked dumplings with a slotted spoon and add to broth with enoki mushrooms, simmer for further 3 minutes and serve in bowls topped with sliced green onions.
Food
Preparation time
40 minutes
Cooking time
10 minutes
Serves
4

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