Name: Wild Mushroom And Leek Dumplings in a Kaffir Lime Broth
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb White truffle oil; 1 tb Peeled; minced ginger; 1 tb Fresh minced thyme; 1 Onion; sliced; 1/3 c Three Crab fish sauce; 1 tb Butter; 1 tb Garlic minced; 1/2 c Red wine; 1 c Sliced shiitakes; 1 c Cleaned oyster mushrooms; 1 c Sliced shallots; 3 c Julienned leeks; washed well; Canola oil; for sauteing; 1 c Cleaned chanterelles; KAFFIR LIME BROTH; 1 Jalape?o; sliced with seeds; Black Pepper freshly ground; Salt to taste; 1 ds Freshly-ground white pepper; 8 Fresh kaffir lime leaves; 4 c Chicken Stock

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INGREDIENTS

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

Servings

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, 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

NOTES

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Wild Mushroom And Leek Dumplings in a Kaffir Lime Broth

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

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

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 4 servings

Calories: 251
Calories from Fat: 78 (31%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 1.1g
Cholesterol 22mg		7 %
Sodium 709.5mg		24 %
Potassium 587.4mg		15 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 19g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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