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Sunday Small Bites--Asian Mushroom Dumplings

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This week's SSB ingredient was mushrooms. I use a lot of mushrooms in my cooking these days, so I was looking around for something new to do with them for an appetizer besides stuffed, grilled or sauteed. I'd had vegetarian dumplings in Chinese and Japanese restaurants and dim sum parlors that were mostly mushroom, so started looking for recipes. I wanted the emphasis to be on mushroom, and also wanted to use shiitakes, since they're my favorite and they're used in dried form in the Chinese recipes I found. Here's what I came up with, adding a bit of shredded carrot and chopped cilantro to brighten up the earthiness of the mushroom filling. You'll need something to steam the dumplings in, either a steaming insert or just a skillet with tight lid and an inch of water. Serve with a dipping sauce of soy, chili, sesame oil, ginger, etc.

These were delicious! The goyza wrappers I used were 120 calories for 8, and the mushroom filling is extremely low cal.This recipe made upwards of 60 dumplings, but the recipe is easy to cut in half.

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Asian Mushroom Dumplings

1/2 pound fresh shiitake mushrooms
8 ox box sliced Portobello mushrooms
8 oz box sliced white mushrooms
1 onion
1 clove garlic, minced
1/2 tsp. grated ginger
spray oil
2 tsp. toasted sesame oil
2 tsp. soy sauce
3/4 cup shredded carrots
salt and pepper to taste
1/4 cup chopped cilantro (or parsley)
wonton or goyza wrappers (from a grocery's Asian produce area, or an Asian market)

lettuce leaves for steaming
small dish of water for wetting fingers

1. Peel and chop the onion, and put into a food processor. Pulse a few times until coarsely chopped, but not too fine. It's OK to have some larger pieces. Spray a skillet with oil, and start the onion cooking.

2.. Take the stems off the shiitakes, and discard stems(or use for soup stock, they're too fibrous to eat) . Wipe any dirt off the caps, and put into the food processor, chopping as you did the onions.

3. When the onions are beginning to soften, add the chopped shiitakes. Stir every now and then, and you may need to scrape the mixture to one side and spray the pan with more oil.

4. Chop the portobello and white mushrooms in turn as you did the shiitakes. When the shiitakes have cooked for around 5 minutes, add the chopped portobellos, and a few minutes later the white mushrooms. Stir frequently, and the mushrooms will begin to release liquid.

5. After the liquid has dried up, add the garlic, ginger, sesame oil, soy sauce, and carrots. Cook a few minutes. Taste, and add salt as needed. At this point, the mixture can be refrigerated until you form the dumplings.

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6. Mix in the cilantro. Open the wrapper package, and lay out a wrapper. Place a teaspoon of filling in the middle, dampen the edges with a wet fingertip, fold over and make sure there are no air bubbles, and seal the edges. Put the completed dumplings on a spray-oiled piece of parchment, and cover with another piece of parchment. Continue until you've made as many as you can without passing out. They can be frozen on the tray, and then put into freezer bags for keeping in the freezer for up to 3 months.

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7. To cook, spray a steamer tray with oil. Put a few leaves of lettuce in the steamer to make a bed for the dumplings, and lightly spray with oil. Place the dumplings in a single layer, without touching. Cover pan, and steam for 5 minutes. ( You could also just steam/boil them in a skillet with an inch of water)

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Dipping sauce:

1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
a shot or two of chili oil
pinch sugar
1 small clove garlic, minced
1/2 tsp grated ginger

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Comments (3)

Barb Cabot:

These look out of this world delicious. The presentation is lovely...those small dishes are so pretty. Yummy!

Sounds so good. I love dumplings, and the mushrooms filling would be wonderful.

These look so good!

I bought some dried porcini yesterday so that I can make your Chestnut and Mushroom soup again. Love that stuff!

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