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Wild Mushroom And Leek Dumplings In A Kaffir Lime Broth Recipe - Cooking Index

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Wild Mushroom And Leek Dumplings In A Kaffir Lime Broth

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

3 cups 711mlJulienned leeks - washed well,
  And dried
1 cup 237mlSliced shallots
1 tablespoon 15mlMinced garlic
1/2 cup 118mlRed wine
1 cup 237mlSliced shiitakes
1 cup 237mlCleaned oyster mushrooms
1 cup 237mlCleaned chanterelles
1 tablespoon 15mlWhite truffle oil
1 tablespoon 15mlFresh minced thyme
1 tablespoon 15mlButter
  Canola oil - for sauteing
  Salt - to taste
  Freshly-ground black pepper - to taste
  Kaffir Lime Broth
1   Onion - sliced
1   Jalapeño - sliced with seeds
1 tablespoon 15mlPeeled, minced ginger
8   Fresh kaffir lime leaves
  (or 12 dried leaves)
1/3 cup 78mlThree Crab fish sauce
4 cups 948mlChicken stock
1   Freshly-ground white pepper

Recipe Instructions

Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoning and let cool.

With wonton wrappers and egg wash, make dumplings. Blanch dumplings in rolling water for only 2 minutes, until the wrappers are al dente. With the remaining leeks, cover with rice flour and deep-fry crisp at 250 degrees until golden brown.

Kaffir Lime Broth: Saute onions, jalapeño and ginger. Add kaffir leaves and deglaze with fish sauce. Add chicken stock and reduce by 2 percent. Check for seasoning. Strain and keep hot.

In a soup plate, place a small mound of the remaining mushrooms in the center of each plate. Surround with 3 dumplings and ladle in broth. Garnish with fried leeks.

This recipe yields 4 portions.

Source:
CHEF DU JOUR - (Show # DJ-9310) - from the TV FOOD NETWORK

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