Vegetable Dumplings In Broth - cooking recipe

Ingredients

4 oz fresh shiitake mushrooms
2 None green onions
1 None onion, chopped coarsely
1 None carrot, chopped coarsely
2 cloves garlic, chopped coarsely
1 piece (3/4 inch) fresh ginger, thinly sliced
1 None star anise
1 tsp Sichuan peppercorns
1/4 cup Japanese soy sauce
2 tbsp Chinese cooking wine
4 None fresh cilantro roots
1 tsp sugar
1 3/4 lbs bok choy
1 piece (1/4 inch) fresh ginger, grated
1 clove garlic, crushed
1 can (8 oz) water chestnuts, drained and finely chopped
1 None egg white, lightly beaten
1/4 cup stale breadcrumbs
2 tbsp finely chopped fresh cilantro
1 tbsp vegetarian oyster sauce
20 None wonton wrappers
4 oz enoki mushrooms, trimmed

Preparation

Separate stems from caps of the shiitake mushrooms; reserve stems. Finely chop a quarter of the shiitake caps; slice remaining shiitake caps thinly. Coarsely chop white section of green onion. Thinly slice green section; reserve green section in small bowl.
Combine shiitake mushroom stems, white section of green onion, onion, carrot, chopped garlic, sliced ginger, star anise, peppercorns, soy sauce, wine, cilantro roots, sugar and 6 cups water in large saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 45 mins. Strain stock through muslin-lined sieve or colander into large heatproof bowl; discard solids. Return stock to same cleaned pan; bring to a boil. Reduce heat to low; simmer, covered.
Meanwhile, separate white stalks and leaves of bok choy. Finely chop half of the white stalks; discard remaining stalks. Combine chopped stalks, finely chopped shiitake mushrooms, grated ginger, crushed garlic, water chestnuts, egg white, breadcrumbs, chopped cilantro and oyster sauce in large bowl.
Make dumplings by placing 1 heaping tsp of mushroom mixture in center of a wonton wrapper; brush around edges with a little water. Fold wrapper in half diagonally; pinch edges together to seal. Repeat with remaining mushroom mixture and wrappers.
Add sliced shiitake and enoki mushrooms to simmering stock; cook, uncovered, for 5 mins. Add dumplings; cook, uncovered, for 5 mins or until dumplings are cooked through. Stir in bok choy leaves.
Divide soup among serving bowls; top with reserved sliced green onion.