My plan when I thought about making these was to have little tasty high protein dumplings that I could add to a stir fry, but once I had poached them in stock the resulting soup with dumplings was so good I left it as it was. Next time I make this I will add some finely sliced spring onions and some shredded greens. Thinking about it, a few bean sprouts would be good too.
For 2 portions
10 grams dried mushrooms – I used oriental Camelia mushrooms but any dried mushrooms will have the depth of flavour needed for this.
1 clove garlic
piece of fresh ginger 1 cm square approximately
4 tablespoons / 60 ml powdered gluten
1 tablespoon/15 ml rice flour
1 tablespoon peanut oil
pinch of salt
500 ml light stock
Fresh coriander – finely chopped
Remove any roots from the mushrooms then cut up the mushrooms roughly. Put in a small food processor and blitz to a powder.
Roughly chop the garlic and ginger and add to the mushrooms. Process to cut and blend all together.
Add the rest of the ingredients and pulse to mix.
Add some of the stock teaspoon by teaspoon pulsing between spoonfuls until you you have a dough that holds together.
Form the dough into small dumplings.
Heat the stock and once simmering add the dumplings and simmer for 15 minutes. Check your seasonings adding salt and pepper as needed.
Serve with fresh coriander scattered over.