Tony Tan is the founder of ‘Tony Tan’s Cooking School’ which is in Trentham, Victoria.
He was born in Malaysia before moving to Australia.
He is known for his delicious Asian home cooking with elevated flavours.
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Today, Tony is making mushroom dumplings with curry oil.
Recipe below:
MUSHROOM DUMPLINGS WITH CURRY OIL
This is a dish I created some years ago when a vegetarian friend dropped by unexpectedly for dinner.
In my panic, I chopped up some mushrooms, fried them with aromats, chilled the mix, then folded it into dumplings.
Once I pulled them out of the water, I tossed them with some fragrant curry oil I’d made earlier and the rest is history.
The mushroom stuffing also works perfectly with a firm cheese such as a good cheddar, or firm beancurd, which you can add to the mix.
Serves 6-8
24 wonton wrappers
MUSHROOM DUMPLING FILLING
5 dried shiitake mushrooms
2 tablespoons olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 shallots (eschalots), finely minced
1 teaspoon minced ginger
1 long red chilli, finely chopped
1 sprig thyme, leaves picked, plus extra leaves to serve
600 g (1 lb 5 oz) button mushrooms, chopped
1 teaspoon porcini powder
Salt and white pepper, to tasteCURRY OIL
¾ cup (180 ml) neutral oil
2 tablespoons curry powder
1 teaspoon minced ginger
Method:
For the filling, soak the mushrooms in hot water for 20 minutes. Drain and squeeze out excess water, discard the stems, then cut the caps into fine dice.
Heat the oil with the butter in a frying pan over medium heat, swirling to melt the butter, then add the garlic and shallots and fry until translucent.
Add the ginger and chilli, then add the thyme, button mushrooms and diced shiitake mushrooms and cook, stirring occasionally, until most of the juices released from the mushrooms have evaporated.
Stir in the porcini powder, season with salt and pepper and transfer to a bowl to cool.
Meanwhile, for the curry oil, add all the ingredients to a small saucepan over medium heat and stir until fragrant.
Season to taste with salt. Remove from the heat and leave until needed. To make the dumplings, lay out 8 wonton wrappers on a bench.
Put about 1 teaspoon of the mushroom filling in the centre of each wrapper.
Brush a little water along the edges of the wrapper, then fold one corner over the filling to the opposite corner to form a triangle, pressing the edges together to seal.
Repeat with the remaining wrappers and filling. Poach the dumplings, in batches, in plenty of boiling salted water until they float to the surface. Remove with a slotted spoon and toss gently with the curry oil. Serve hot, topped with extra thyme leaves.