recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Larry,SC

Wild Mushroom and Leek Dumplings
Recipe by: CHEF DU JOUR SHOW #DJ9310 - MING TSAI

3 cup leek julienned; washed well and dried
1 cup sliced shallots
1 tablespoon minced garlic
1/2 cup red wine
1 cup sliced shiitakes
1 cup cleaned oyster mushrooms
1 cup cleaned chanterelles
1 tablespoon white truffle oil
1 tablespoon fresh minced thyme
1 tablespoon butter
canola oil for sautjing
salt and pepper to taste

Kaffir lime broth
1 onion sliced
1 jalapeno sliced with the seeds
1 tablespoon peeled; minced ginger
8 fresh Kaffir lime leaves; or 12 dried leaves
1/3 cup 3 crab fish sauce
4 cup chicken stock
1 dash white pepper
.
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, jalapeno 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.

Yield: 4 portions