Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Julienned leeks - washed well,

  2. 1 cup 237ml Sliced shallots

  3. 1 tablespoon 15ml Minced garlic

  4. 1/2 cup 118ml Red wine

  5. 1 cup 237ml Sliced shiitakes

  6. 1 cup 237ml Cleaned oyster mushrooms

  7. 1 cup 237ml Cleaned chanterelles

  8. 1 tablespoon 15ml White truffle oil

  9. 1 tablespoon 15ml Fresh minced thyme

  10. 1 tablespoon 15ml Butter

  11. Canola oil - for sauteing

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. Kaffir Lime Broth

  15. 1 Onion - sliced

  16. 1 Jalapeño - sliced with seeds

  17. 1 tablespoon 15ml Peeled, minced ginger

  18. 8 Fresh kaffir lime leaves

  19. (or 12 dried leaves)

  20. 1/3 cup 78ml Three Crab fish sauce

  21. 4 cups 948ml Chicken stock

  22. 1 Freshly-ground white pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Kaffir Lime Broth: Saute onions, jalapeño 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.

  4. 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.

  5. This recipe yields 4 portions.


Send feedback