Monthly Archives: March 2015

Chicken and shiitake mushroom dumplings

Jill says, “Black-rice vinegar and chilli oil are sold at Asian food stores (Lee Kum Kee’s Chiu Chow chilli oil is very good). Wonton wrappers are often called gow gee wrappers.”

Fresh from the garden: spring onions, ginger, garlic, chilli, egg

Recipe source: adapted from a recipe by Jill Dupleix on

Makes: 40 dumplings


  • Stockpot and lid
  • Bowls – large, small
  • Chopping boards and knives
  • Microplane grater, peeler
  • Measures – jug, tablespoon, teaspoon
  • Scales
  • Fork or whisk
  • Tea towels
  • Slotted spoon
  • Serving plates

·       6 dried shiitake mushrooms

·       200g minced chicken

·       2 spring onions

·       1 mild chilli

·       A thumb-sized knob of ginger

·       1 egg

·       150ml soy sauce

·       1 teaspoon sesame oil

·       Sea salt and pepper

·       40 small wonton wrappers

·       1 teaspoon chilli oil

·       2 garlic cloves

·       2 tablespoons black-rice vinegar

What to do:

  • Soak the mushrooms in hot water for at least 30 minutes.
  • Set a large pot of water to boil & then turn it down to simmer.
  • Drain the mushrooms, discard stalks and finely dice.
  • To make the dumplings: Peel and microplane the ginger to yield 2 tablespoons. Wash and trim spring onions. Chop 2 finely and julienne the remaining spring onion.
  • Carefully slice the chilli in half, scrape out the seeds and membrane and julienne. Reserve the julienned chilli and spring onion for the garnish.
  • Combine chicken, mushrooms, chopped spring onion, ginger, one tablespoon soy sauce, sesame oil, salt and pepper in a bowl, then beat the egg and mix and mulch it in well into the chicken mixture with your hands until combined.
  • Clean down and dry your work space. Lay one wonton wrapper down per person, then place a teaspoon of filling in the centre of each wrapper (don’t overfill!) and brush edges with a clean finger dipped in a bowl of cold water.
  • Bring three sides of each wrapper up to meet the centre, then press together to seal the edges to form a tricorne. Press again at the ends of each point and in the centre. Continue until you finish the dumplings.
  • To make the dressing: peel and finely grate the garlic. Whisk the chilli oil, garlic, remaining soy sauce and black-rice vinegar in a medium bowl.
  • Cook dumplings a batch at a time for about two minutes in simmering water until they float to the surface.
  • Drain and divide among the serving plates. Spoon the dressing generously on top, scatter with the reserved chilli and spring onions and serve.

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Stir-fried eggs with Tokyo Bekana, tomatoes and chilli soy

Jill says, ‘This is a simple dish of Chinese ‘scrambled’ eggs that tastes fresh, clean and light. Serve with rice and Asian greens to max it up into a bigger meal.’ We’ve added the exotically-named Tokyo Bekana cabbage in as well.

Note: for a gluten-free version look for tamari instead of soy, or a gluten-free version of soy sauce as normal soy has wheat.

Tokyo Bekana Cabbage

Fresh from the garden: tomatoes, Tokyo Bekana, coriander, eggs, chilli, spring onions

Recipe source: adapted from a recipe by Jill Dupleix

Serves: 4 or 24 tastes


  • Chopping boards and knives
  • Salad spinner
  • Measures – 1/2 cup, tablespoons, teaspoons
  • Bowls – large, medium, small
  • Fork or whisk
  • 2 woks
  • Serving plates & small sauce bowls

·       2 large or 6 cherry tomatoes

·       A few leaves Tokyo Bekana cabbage

·       A small bunch of coriander

·       1 long red chilli (or green if you don’t want too much heat!)

·       1/2 cup light soy sauce

·       6 eggs

·       2 teaspoons sesame oil

·       4 spring onions

·       Flaked salt & black pepper

·       2 tablespoons Rice Bran oil

What to do:

  • To make the sauce: Slice the chilli in half lengthways and remove the seeds out by scraping each half. Slice the flesh really thinly and then mix the sliced chilli and soy sauce into 4 small sauce bowls. Set aside.
  • For the stir-fry: Wash the Tokyo Bekana cabbage leaves, shake dry and slice finely. Cut the tomatoes in half, scoop out and discard the seeds and juice, then finely chop the flesh. Set aside.
  • Wash and strip the first layer of skin from the spring onions and then thinly slice them. Crack 3 eggs each into both bowls, and then lightly beat each bowl. Add a teaspoon of sesame oil into each bowl, most of the spring onion, and some salt and pepper and combine.
  • Heat the 2 woks over high heat until hot, then add the Rice Bran oil. Once the oil is hot, add the sliced cabbage and a sprinkle of salt and toss for 2 minutes. Remove and then add a bowl of egg mixture into each of the woks and leave for 10 seconds, then use a wooden paddle or spatula to slowly draw the outside of the egg mixture into the centre, allowing the uncooked egg to cook. Cook for 2-3 minutes until the egg is almost set, then scatter with the tomato and cooked cabbage. Toss for a minute to warm through. (It’s important not to allow the tomato to cook for too long, or it will make the eggs too watery.)
  • For the garnish: Wash and spin dry the coriander and pick out some juicy sprigs.
  • To finish: Divide the wok mixtures between 4 serving plates. Scatter with the remaining spring onion and the coriander sprigs, then spoon over some chilli soy sauce and serve immediately.


  • Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Notes: What is Tokyo Bekana? Why do we need to use caution around chilli?

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