Shared Recipes

Method:

1. If frozen, make sure the dumplings have been defrosted ahead of time.
2. 30mins before cooking, get the dried shitake mushrooms rehydrating in boiling water [with a sprinkle of stock]. Keep covered. Slice when ready.
3. Prepare the steamer/saucepan for steaming the dumplings by lining the bottom and sides with cabbage/lettuce leaves. Place the dumplings on the leaves and pre-boil some water to eventually steam the dumplings in. Remember to add the garlic to the saucepan/water when steaming. Discard the leaves when done.
4. Over medium heat, start simmering the vegetable stock in a big pot. Make sure to taste the flavor of the stock is suitably strong enough; and season with salt and pepper. Once up to heat add the sliced mushrooms and their stock, along with the ginger [to taste], chilli and chives. This is also the time to start steaming the dumplings.
5. Leave the dumplings to steam for almost/about 5 minutes. Then just before they’re fully cooked add them into the broth along with the noodles, bean sprouts and bok choy. Cook for a further 2-4 minutes over medium heat [never let the broth come to a boil, always keep stirring it].
6. Serve up in big soup bowls, sprinkle with dried shallots to finish. Tastes fab!

Ingredients:

• 2 Green Chillies [finely chopped]
• 3 tbsp fresh Chives [chopped]
• 1 tbsp fresh Corriander/Vietnamese Mint
• 1 tbsp fresh Ginger [grated]
• 12 Vegetarian Dumplings
• Vegetable Stock [to taste]
• 6 Shitake Mushrooms [dried]
• 2 bunch Bok Choy [trim so easy to eat]
• Handful Hokkien Noodles
• Handful Bean Sprouts
• Sea Salt & Pepper
• 2 clove garlic [crushed]
• 4 Lettuce/Cabbage leaves [to steam dumplings]
• Sprinkle of Shallot/Onion Flakes
• * You can use baking paper instead of the leaves to steam the dumps.