Vietnamese mushroom dumplings in a noodle broth

10 Jul

Vietnamese mushroom dumplings in a noodle broth

Now I tried making dumplings in broth before, and though it was really yummy, the dumplings had a tendency to disintegrate as I softened them in hot water.  This time, I softened them in cold water and they remained much more robust.

The little bit of crunchy peanut butter in the dumplings was (ah-hem, modesty alert), a touch of genius!  And in the words of my dining companion, it sent the “yum factor” through the roof!

It is a bit of a long list of ingredients, so don’t let that put you off.  This meal is worth it.

The ingredients (serves 2):

For the broth:

2 pints of boiling water

1 carrot

1 onion

2 sticks of celery

3 cloves of garlic

1cm ginger

1 small chilli (deseeded)

Gluten free soy sauce (to taste – I used quite a lot!)

Fresh coriander, chopped

1tsp vegetable bouillon (powder)

Sweet chilli sauce (~2tbsp)

Sesame seed oil (~1 tbsp)

Rice noodles (as much as you require, I used about 100g of dried noodles for 2 people)

The dumplings:

2 handfuls of mushrooms

1cm ginger, crushed

1 small chilli, diced

2 cloves garlic, crushed

1 carrot

Splash gluten free soy sauce

1 tsp soft brown sugar

1tbsp Rice wine vinegar

3 large tsps Crunchy peanut butter (I like to use whole earth peanut butter as it is pretty much 100% peanut)

3 Rice paper wrappers (I use ones about the size of a dinner plate)

The recipe:

1.       The broth:

Chop the onion, carrot and celery into large chunks and throw into a large heavy based  saucepan with the water.

Add the cloves of garlic (whole), ginger, 1 small chilli, chopped coriander, a very large splash of soy, and the vegetable bouillon.

Cover and leave to simmer whilst you prepare the rest of the meal.  We’ll come back to this later.

2.       The dumplings:

Take the cabbage leaves, cut out hard stems and discard, thinly slice the leaves and steam for 3 mins

Chop mushrooms into small pieces; throw into hot oil and sauté until lightly brown.  Add crushed ginger, chilli and garlic.

Add julienned/matchstick carrots

Lightly sauté for 5 mins

Add large splash of soy sauce, soft brown sugar, rice wine vinegar

Continue to sauté for another 5 mins.

Soften rice paper wraps in cold water until soft and pliable, place on chopping board and cut in half with a sharp knife.

Onto each hemisphere of the rice paper wrap add a little bit of cabbage, 2 tsp of the mushroom mix and ½ tsp of crunchy peanut butter

Carefully roll the rice paper wrap, tucking in the edges to make sure there are no holes in the dumpling

3.       The noodles:

Cook the rice noodles according to the packet

4.       Back to the broth:

Add a splash of sweet chilli sauce, the sesame seed oil and a bit more soy sauce to taste

Strain the stock to remove the vegetables etc

5.       To serve:

Place the rice noodles into serving bowls, sprinkle over any leftover steamed cabbage and place on the dumplings.

Carefully pour the stock over the noodles and dumplings


One Response to “Vietnamese mushroom dumplings in a noodle broth”

  1. Kimberley July 11, 2012 at 9:40 am #

    Look at the theatre going on in that meal….seriously YUM!!

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