Wild Mushroom And Leek Dumplings in a Kaffir Lime Broth

4 servings

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Wild Mushroom And Leek Dumplings in a Kaffir Lime Broth Ingredients

3 c Julienned leeks; washed well	Salt; to taste
1 c Sliced shallots	Freshly-ground black pepper;
1 tb Minced garlic	KAFFIR LIME BROTH
1/2 c Red wine	1 Onion; sliced
1 c Sliced shiitakes	1 Jalape?o; sliced with seeds
1 c Cleaned oyster mushrooms	1 tb Peeled; minced ginger
1 c Cleaned chanterelles	8 Fresh kaffir lime leaves
1 tb White truffle oil	1/3 c Three Crab fish sauce
1 tb Fresh minced thyme	4 c Chicken stock
1 tb Butter	1 ds Freshly-ground white pepper
Canola oil; for sauteing

Instructions for Wild Mushroom And Leek Dumplings in a Kaffir Lime Broth

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, jalape?o 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" S(Formatted for MC5): "07-20-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Ming Tsai Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized