Ingredients
Serves 4Filling for the dumplings:
150g prawns, finely copped
15g chicken breast, finely chopped
Pinch of pepper
Pinch of salt
½ tsp chilli, finely chopped
1tsp coriander, finely chopped
For the Dumpling cases:
1kg potatoes
2 egg yolks
Pinch of salt
Pinch of pepper
Pinch of nutmeg
200g flour
1 litre chicken broth
100g shitake mushrooms
10ml balsamic
Leek, finely shredded, blanched and deep fried
Method
Boil the potatoes until they are tender. Once they are cooked remove them from the water and peel the skins while they are still warm. Pass the potatoes through a potato ricer, onto a floured work surface. Make a well in the centre and add the egg yolks, flour, nutmeg, salt and pepper and work it into a dough. Break off golf ball size pieces of dough and set aside.
Mix together all the ingredients for the filling and fill each ball of dough with approximately 10g of filling.
Blanch the dumplings in boiling water and when they rise to the top take them out and set aside.
Heat a wok and sauté the shitake mushrooms and spring onions. Heat the chicken stock in a pot and add the mushrooms, spring onions, balsamic and dumplings and serve garnished with the deep fried leek.