Mushroom Dumplings きのこ餃子
Author: Naoko Yoshioka
Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 2
Good Afternoon Everyone. Hope everyone week went well. It’s October now, wow how fast time and this has gone by. A lot of things happen around the world, so my prayers go to those in Samoa, Indonesia, and Philippines. Today’s Japanese Cooking Recipe is called Mushroom Dumplings or きのこ餃子 in Japanese. This makes a great side dish and very delicious. Enjoy. Well, let’s get started with what we need to make our Mushroom Dumplings.
Ingredients
- 180g hard flour
- 60g soft flour
- ¼ tsp salt
- 120 cc water
- 150g ground pork
- A:
- 1 tbsp soy sauce
- 1 tbsp sake
- 2 tbsp dashi stock(dried shiitake mushroom stock)
- 1 tbsp sesame oil
- ½ tsp salt
- B:
- 200g your favorite mushroom, cut into mince
- 3 dried shiitake mush room, soak the mushroom in cold water to soften and cut into mince
- 1 tsp minced ginger
- 2 tbsp minced long green onion
- a little of grated garlic
Instructions
- To make dough: Place the flour and salt in a bowl, add the water half by half and mix and knead until hard your earlobe. Cover with wet cloth, let stand for about 30min.
- To make fillings: Place the ground pork in another bowl, add the “A” and mix well and add the “B” and mix well.
- Roll dough into 4 equal cylinder and cut into 10 equal pieces and roll into circles, and roll into a flat, round shape with a rolling pin. Each should be 5㎝ across.
- Put the filling in the middle of each circle and fold in half. Boil the water in a pot, and boil each dumpling. When each to float, continue boil for about 4 min.
- Arrange the boil dumplings on a bowl, and each diner dips it in soy sauce and vinegar.
