Category: Vegan, Vegetarian
3 coriander stalks
80g spring onions
1 tsp pickled chilli paste (to taste)
400g fresh vegan mince
150g firm tofu, pressed for 15 minutes between paper towel to remove excess moisture
100g dried shiitake mushrooms, soaked and finely diced
20g dried black fungus, soaked and finely chopped
2 tbsp Chinese cooking wine
1 tbsp soy sauce
1 tbsp sugar
30mL CHEF Mushroom Liquid Concentrate
1 tsp white pepper
½ tsp salt
2 tbsp corn flour
Dumpling or wonton wrappers
½ cup veg oil
8 shallots, peeled and finely sliced
80g ginger, peeled and julienne
12 spring onions, finely sliced, whites and greens kept seperate
30g CHEF Black Garlic Paste
4 whole star anise
3L water mixed
120mL CHEF Demi Glace Liquid Concentrate
1/3 cup soy sauce
1x10cm piece dried kombu, torn (optional)
2 tbsp sesame oil
Garnish with coriander, green springonions and plenty of chilli oil.
In a food processor, add coriander, garlic, ginger, spring onions, pickled chilli paste and blitz. until a rough paste.
Add vegan mince, tofu, remaining Wonton ingredients and pulse until well combined but not totally smooth.
Spoon 1 tsp of mixture onto each dumpling wrapper and fold into desired dumpling shape, then place on a lined tray.
Heat a large pot or saucepan over a medium heat and add the oil.
Once hot, add shallots, ginger and white parts of spring onion. Cook until beginning to soften, then add CHEF Black Garlic Paste, star anise and cook for a further minute.
Pour in the water and mix through the CHEF Demi Glace Liquid Concentrate, followed by the soy sauce and kombu if using. Bring up to the boil, and simmer for 20 minutes. Once cooked, remove from heat and stand while you make the dumplings.
Once you have the required amount of dumplings, bring broth back up to a boil and then reduce to a gentle simmer.
Gently drop dumplings into broth and cook for approx. 3 minutes.
Once the dumplings are cooked, fish out of the broth and place into a bowl, then ladle the broth over to cover.