Fried vegetarian dim sum at Sanur Beach

Ingredients for 5 servings:

• 250 g water
• 8 g broth powder (mushroom bouillon, granules)
• 5 m.-large shiitake mushroom(s), dried
• 10 g dried Mu-Err mushrooms
• 40 g Shimeji mushrooms, fresh
• 20 g onion(s), red, small
• 15 g garlic clove(s)
• 1 small chili pepper(s), green
• 15 g fresh ginger
• 2 Pepper, green, long, mild
• 2 Pepper, red, long, mild
• 1 tsp Szechuan pepper, freshly ground
• 1 tsp, heaped herbs, Italian, dried
• 3 tbsp broth powder (mushroom bouillon, granules)
• 1 tsp sugar
• 3 tbsp sago (flour)
• 1 tbsp wheat flour type 550
• 1 tbsp black bean paste, medium hot
• n. B. Salt and Szechuan pepper to taste
• 20 spring roll sheets, 10 x 10 cm, frozen
• 1 tbsp egg white
• 1 tbsp water
• 1 pinch of salt
• 2 liters of peanut oil for frying
• 20 tsp sauce (spring roll sauce alla Sanur Beach)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

An exceptionally delicious street food whose filling consists of about 60% mushrooms.

For the mushrooms, bring the water to a boil, dissolve the mushroom bouillon granules in it, and soak the shiitake mushrooms for 30 minutes. Soak the mu err mushrooms in plenty of lukewarm water for 10 minutes. Squeeze out the soaking water and discard it. Remove the hard root stems from the mu err mushrooms and chop into pieces about 5 mm in size. Clean the shimeji mushrooms, remove the substrate and mycelium block, and chop into pieces about 5 mm in size. Squeeze the shiitake mushrooms and use the soaking water to make a soup. Chop the mushroom caps into pieces about 5 mm in size, discarding the tough stems. For the vegetables, peel the onions and garlic cloves and chop into small pieces. Cut the washed chili crosswise into thin rings, leaving the seeds and discarding the stem. Cut the washed and peeled ginger crosswise into thin slices and chop them finely. Remove the stems from the washed peppers, quarter them lengthwise, remove the seeds, and cut them crosswise into approximately 5 mm wide pieces. Place the mushrooms and vegetables in a bowl and mix in the seasoning for the filling. Let them rest for 15 minutes, then season to taste. Separate the thawed dough shells and set them aside on a tea towel. Mix the egg whites with the water and salt until smooth, and set the glue aside with a small brush. Place a heaped teaspoon of the filling in the center of a sheet of dough. Brush a line of the glue between the filling and the corners of the dough. Fold and press the dough ends together over the center, then set them aside. Heat the peanut oil in a wok or deep fryer to 180°C. Fry the dim sum in two batches until light brown. Drain on kitchen paper. Arrange on a serving dish and serve with the spring roll sauce as finger food. Appendix: Springroll sauce ala Sanur Beach see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html