Clear Mushroom Dumpling Soup Suranadi, Sup Bakso Jamur

Ingredients for 2 servings:

• 6 small shiitake mushrooms, dried
• 3 m.-sized mushrooms (silver ear mushrooms), dried
• 6 m.-sized mushrooms (wood ears), dried
• 200 g water for soaking
• 4 g beef broth, instant
• 4 m.-sized eggs
• 1 pinch of black pepper, freshly ground
• 1 pinch of nutmeg, freshly grated
• 1 tbsp apricot jam
• 4 small shallots, red
• 2 medium-sized garlic cloves
• 40 g carrot(s), cut into silk threads
• 1 m.-large Pepper, red, long
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp wheat flour type 405
• n. B. Beef broth, instant, to taste
• 400 g water
• e.g. water from soaking the mushrooms
• 8 g beef broth, instant
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 1 tbsp glutamate, highly purified
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, freshly ground
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s), fully ripe
• 40 g carrot(s), coarsely grated
• 2 leaves white cabbage, small
• 12 sugar snap peas, young
• 6 cauliflower florets
• 2 tbsp celery leaves, fresh or frozen
• 4 tbsp sunflower oil for frying
• n. B. fried onions
• e.g. sesame
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

With tender, slightly angular, mushroom-rich dumplings: Recipe from Lombok, Indonesia

For the mushroom dumplings, heat the water, add the beef broth, and dissolve. Soak the dried mushrooms in it for 30 minutes, then strain out the water and reserve the soaking water for the broth. Crack the eggs into a bowl. Whisk with the black pepper, nutmeg, and apricot jam. Trim both ends of the small red shallots and garlic cloves, peel them, and slice them into thin rings. Wash and peel the carrots, and use a julienne slicer to slice the required amount into silk threads. Wash the red bell pepper, remove the stems, slit them lengthwise, and remove the seeds. Cut them crosswise into thin threads. Wash the fresh celery leaves, shake them dry, and pull them from the stems, then roughly chop them. Defrost frozen mushrooms. Cut the mushroom caps into thin strips, discarding any tough stems. Mix all the ingredients for the mushroom dumplings until smooth. Cover and let mature in the refrigerator for 30 minutes. In the meantime, heat the water for the broth, add the ingredients up to the peppercorns, and season with MSG. Cut off both ends of the garlic cloves, peel them, and press them into the broth. Prepare all the other ingredients, but do not add them to the broth. Let the broth simmer with the lid on. Wash, peel, and coarsely grate the carrot. Wash the cabbage leaves, cut out the central stalk, and chop into pieces approximately 4 x 4 cm. Wash the tomatoes, remove the stalks, quarter them lengthwise, and deseed and core them. Halve each quarter lengthwise and crosswise. Wash the snow peas, cut off both ends, and remove the strings. Halve larger pods crosswise, leaving smaller ones. Separate 3 larger florets from the cauliflower, wash, and chop them. Heat a 20cm frying pan, add 2 tablespoons of the sunflower oil, heat until hot, and toss to coat. Add the mushroom mixture and cover over low heat, allowing the eggs to set. Remove from the heat and slide the flatbread onto a cutting board. When it’s just lukewarm, cut into approximately 3 cm cubes. Add the not-quite-round dumplings to the broth. Add the vegetables for the broth to the pan with the remaining oil and stir-fry for about 4 minutes. Add to the broth, mix gently, bring to a boil briefly, and immediately divide among serving plates, garnish, and serve hot.