Recipe - Wild Mushroom And Leek Dumplings In A Kaffir Lime Broth

3 cup Julienned leeks; washed well
And dried
1 cup Sliced shallots
1 tablespoon Minced garlic
One half cup Red wine
1 cup Sliced shiitakes
1 cup Cleaned oyster mushrooms
1 cup Cleaned chanterelles
1 tablespoon White truffle oil
1 tablespoon Fresh minced thyme
1 tablespoon Butter
Canola oil; for sauteing
Salt; to taste
Freshlyground black pepper;
to taste

KAFFIR LIME BROTH
1 Onion; cut or sliced up
1 Jalapeño; cut or sliced up with seeds
1 tablespoon Peeled; minced ginger
8 Fresh kaffir lime leaves
(or 12 dried leaves)
1/3 cup Three Crab fish sauce
4 cup Chicken stock
1 ds Freshlyground white pepper

Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and
completely reduce. Individually saute each of the mushrooms with a very hot
pan in a little oil. Combine Three fourths of the mushrooms with above and mix in
butter and thyme. Check for seasoning and let cool. With wonton wrappers
and egg wash, make dumplings. Blanch dumplings in rolling water for only 2
minutes, until the wrappers are al dente. With the remaining leeks, cover
with rice flour and deepfry crisp at 250 degrees until golden brown.
Kaffir Lime Broth: Saute onions, jalapeño and ginger. Add kaffir leaves and
deglaze with fish sauce. Add chicken stock and reduce by 2 percent. Check
for seasoning. Strain and keep hot. In a soup plate, place a small mound of
the remaining mushrooms in the center of each plate. Surround with 3
dumplings and ladle in broth. Garnish with fried leeks. This recipe yields
4 portions.

Source: "CHEF DU JOUR (Show # DJ9310) from the TV FOOD NETWORK"
S(Formatted for MC5): "07201999 by Joe Comiskey
joecomiskey@netzero.net"

Recipe by: Ming Tsai

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