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.

Serves
6

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 4.4 (7 votes)
Yum

Ingredients

  • 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

 

Cook's notes

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.

Instructions

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.

Serve with satay sauce and bitternut chips and the Bahasa bowl.

 

Note
• 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