Dumpling delights

MUSHROOM DUMPLINGS IN HEARTY BROTH

MAKES 18-24 DUMPLINGS PREPARATION: 30 MIN COOKING: 25-30 MIN

DUMPLINGS

15ml (1T) oil
1 small white or red onion, chopped
2 garlic cloves, chopped
250g mixed exotic mushrooms, chopped
handful baby spinach, chopped
18-24 readymade wonton wrappers

BROTH

15ml (1T) oil
5ml (1t) sesame oil (optional)
1 onion, sliced
2 spring onions, chopped
10cm fresh ginger, peeled and cut into matchsticks
2 garlic cloves, peeled and bruised
1-2 chillies, chopped
4 brown mushrooms, sliced
500ml (2c) chicken or vegetable stock
15ml (1T) soy sauce
5ml (1t) fish sauce
5ml (1t) brown sugar
5ml (1t) rice vinegar
100g bean sprouts (optional)
handful fresh baby spinach to serve

1 Dumplings Heat the oil in a pan and fry the onion and garlic until soft. Add the mushrooms and stir-fry until cooked, then add the spinach until wilted. Remove from the pan and leave to cool.

2 Wet the edges of a won-ton wrapper and spoon some mushroom filling into the middle. Fold the edges to the middle and seal by pinching. Repeat until you’ve used all the filling and wrappers. Chill until needed.

Put all the