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This is the perfect recipe to tempt a mushroom lover’s fancy. Encased in a wonton wrapper, the fresh shiitake, shallots and marjoram make a wonderful appetiser. Best eaten immediately.
Ingredients
10 fresh shiitake mushrooms, stems discarded, minced
3 shallots, minced
2 Tbsp (0.5g) minced fresh marjoram or 1 tsp (1g) dried marjoram
1 Tbsp (15mL) sake
1 Tbsp (15mL) tamari
1/3 cup (80mL) vegetable broth
3 cabbage or lettuce leaves to line steamer
18 wonton wrappers
Directions
Simmer mushrooms, shallots, marjoram, sake, tamari and broth together in a medium saucepan until soft, 3 to 5 minutes. Drain off liquid and set aside.
Fill a wok with water to just below the level of your bamboo steamer. Arrange cabbage leaves to cover the bottom of the steamer; bring water to a boil.
Meanwhile, place a wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp of shiitake mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top. Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water. Repeat process for all wontons.
When water is boiling and leaves have wilted, place dumplings in a single layer on top of the cabbage. Cover and steam 10 minutes. Serve with Spicy Soya Dipping Sauce.
