Dim Sum Jamur

Ingredients for 4 servings:

• 16 sheets of spring rolls, approx. 12 x 12 cm, frozen, in the Asian store
• 50 g shiitake mushroom(s)
• 1 carrot(s)
• 1 tsp salt
• 20 g soy sprouts, fresh
• 10 g spring onion(s), only the green part
• 10 g glass noodles, soaked
• 2 slice(s) fresh ginger (thin slices)
• 1 pinch of black pepper, freshly ground
• 1 pinch of nutmeg, finely grated
• 2 tsp tapioca flour
• 1 tbsp, leveled soup (mushroom soup), instant, alternatively instant vegetable stock powder
• 1 liter of frying oil
• 3 tbsp orange juice
• 1 tbsp wheat flour
• n. B. flowers and leaves
• n. B. Bean sprouts, fresh
• n. B. Coriander leaves
• n. B. Sauce (Sweet and sour hot sauce, Thai style 4, see my recipes)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Dim Sum with Shitake Mushroom Filling – vegetarian dumplings with mushroom filling, recipe from Lombok, Indonesia

Thaw the spring roll wrappers in their unopened packaging. Pour boiling water over the mushrooms and glass noodles. Let the glass noodles stand for 10 minutes, chop them into small pieces, drain them, and scatter them on a fresh tea towel to dry. Let the mushrooms stand for at least 45 minutes, then squeeze out the water, finely dice the mushrooms, and discard the tough stems. Trim the ends of one carrot, peel them, and slice them into fine strips (about 10 g). Sprinkle with 1 teaspoon of salt, mix, and let stand for 30 minutes, stirring occasionally. Squeeze out the water vigorously and scatter the carrot strips on a fresh tea towel to dry. Rinse the bean sprouts in a sieve, shake off any excess water, and scatter them on a fresh tea towel to dry. Wash 2 spring onions, slice the green parts into thin rings, and scatter them on a fresh tea towel. Wash the ginger, cut two thin slices, peel, and cut into small cubes. Wash the flat-leaf parsley leaves, chop them finely, and dry them like the other vegetables. After an hour, the vegetables should be sufficiently dry. Place all ingredients, from the mushrooms to the mushroom soup mix, in a bowl and mix well. Mix the flour and orange juice. Have a small brush ready. Remove one sheet from the block of spring roll wrappers and place it in front of you with one end facing you. Add two teaspoons of the filling just below the center. Brush the edge of the spring roll wrapper with the brush and the flour-orange juice mixture. Fold the end facing you over the filling and press down gently. Fold the side ends inward and roll the filling tightly towards the top end. Your first raw dim sum is ready. Repeat this process until all the filling is used up. Heat the frying oil until it starts to smoke. Add 6 dim sum at a time using a sieve (danger of splashing!) and fry until golden brown. Transfer to a paper towel and wipe off any excess oil. Transfer everything to a serving platter, garnish as desired, and serve hot with the dipping sauce. Makes 16 dim sum.