From the 2018 Student Chef Competition hosted by Ontario Sheep Farmers and Mushrooms Canada. Recipe by Durham College Chef David Hawey, Patrick Eckert, Kacey Payne, and Sharon Nanninga.
- 500 g all-purpose flour
- 3 g salt
- 300 ml water
- Extra all-purpose flour dusting
- 400 g cremini mushrooms
- 15 ml oil
- 142 g Napa cabbage, grated
- 1.3 g salt
- 400 g ground Ontario lamb
- 7.5 g ginger, grated
- 2 sprigs green onions, finely sliced
- 55 g cilantro, chopped
- 30 ml soy sauce
- 15 ml rice wine vinegar
- 2.5 g cumin
- 10 ml lemongrass, minced
- 15 ml toasted sesame oil
- 1.5 L brown broth
- 230 g enoki mushrooms
- Slaw Garnish
- Edamame bean
- Napa cabbage
- Bok choy
- Red pepper
- Place ⅔ of your flour in a bowl. Add in your salt; mix with whisk.
- Gradually add in your water mixing by hand. When it comes together start to knead.
- Knead the last 3rd of the flour into dough. Knead till smooth (approx. 10 mins.).
- Place dough back in bowl, saran wrap the top and rest for 1 hour
- Flatten dough and put through a pasta roller. Cut out circles and fill with lamb filling. Freeze extra. Steam off the amount you need.
- Chop mushrooms, fry in oil until almost dry. Set in fridge to chill.
- In a medium bowl, add cabbage and salt; set aside 10 min.
- Dry and drain cabbage. In a large bowl add meat and cabbage, mix until just combined.
- Add ginger, green onion, cilantro, soy sauce, rice wine vinegar, cumin, lemongrass, and cooled mushrooms, fold together.
- Fill dumpling wrappers. Seal in half moon shape with water. Then pleat 4 or 5 times.
- Line bottom of a bamboo steamer with parchment paper cut into a circle.
- Over a large pot of boiling water place steamer, steam dumplings, 15 per level, for 9 mins. lightly pan fry bottom of the dumplings in sesame oil.
- Use a clear brown stock, bring to a simmer add enoki mushrooms to simmer till cooked.
- Serve with an Asian-inspired vegetable slaw.