These are served deconstructed, so guests can assemble them to their taste. You will need a frying pan with a tight-fitting lid to cook the dumplings.
- 3 tsp sesame oil
- 2 garlic cloves, crushed, plus extra, to serve (optional)
- 100 g enoki mushrooms, trimmed
- 250 g shiitake mushrooms, thickly sliced
- 2 tbsp soy sauce
- 227 g canned sliced bamboo shoots, drained
- 2 large Lebanese cucumbers, seeded, cut into julienne
- 80 g (1 cup) bean sprouts
- 2 red capsicums, sliced
- 1 large carrot, cut into julienne
- ½ bunch garlic chives, halved
- 24 gow gee wrappers
- 1 tbsp cornflour or potato flour
- 2 tbsp vegetable oil
- Gochujang (see Note) (Korean hot pepper paste), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat sesame oil in a frying pan over high heat. Add garlic and mushrooms, and stir occasionally for 3 minutes or until golden. Remove from heat, add soy sauce and toss until coated. Set aside.
Arrange mushrooms, remaining vegetables, garlic chives and extra garlic, if using, on a plate. Cover and refrigerate until needed.
Fold gow gee wrappers in half and scatter lightly with cornflour, shaking off excess. Heat oil in a large frying pan over high heat. Add gow gee wrappers and cook for 2 minutes or until golden on base. Add 60 ml water, cover with a tight-fitting lid and cook for a further minute or until water has evaporated and gow gee wrappers are softened. Transfer to a plate and keep warm.
Serve wrappers with the vegetables and gochujang sauce, and assemble dumplings to taste.
• Gochujang is from Korean food shops and selected Asian food shops; look for the picture
of bibimbap on the label.
As seen in Feast Magazine, Issue 16, pg60.
Photography by Brett Stevens