Veggie Soup and Dumplings with Maple Lime Soy Sauce
Team: Cornwall Cougar Jr Chefs
Host School: Cornwall School
Age Group: Middle School
Ingredients
For the dumplings:
3 dozen dumpling wrappers
3 tablespoons oil
1 tablespoon minced ginger
1 medium onion, chopped
2 cups mushrooms, chopped
1 1/2 cups cabbage, finely shredded
1 1/2 cups carrot, finely shredded
1/2 cup scallions, finely chopped
2 Tablespoons sesame oil
2 Tablespoons soy sauce
2 teaspoons maple syrup
salt, to taste
white pepper, to taste
For the Soup:
2 quarts vegetable stock
1 Tablespoon minced ginger
1/2 cup each small diced
carrot, celery, radish, bell pepper, onion
2 Tablespoons soy sauce
white pepper, to taste
For the Soy Maple Lime Sauce:
1/4 cup soy sauce
1/4 cup maple syrup
juice of one lime
1 teaspoon Sriracha
1 teaspoon sesame seed
For the Garnish:
small salad of thinly shaved
radish, carrot, cucumber, red onion
torn mint and cilantro
micro greens
juice of half a lime
salt to taste
chili oil
Preparation Instructions
In a saute pan over medium high heat, add oil and ginger. Cook for 30 seconds, until fragrant. Add onions and stir-fry until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released has cooked off. Add the cabbage and carrots and stir-fry another 2 minutes, until tender. Transfer to a mixing bowl and allow to cool. To the bowl, add scallion, white pepper, sesame oil, soy sauce, and maple syrup. Season with salt to taste. Assemble the dumplings using a pastry brush and water to wet the edges of the dumpling wrapper, be sure seams are closed. To steam, put the dumplings in a steamer lightly coated with pan spray or use a cabbage leaf to prevent dumplings from sticking. Keep warm until served.
Bring vegetable stock to a boil, reduce to a simmer. Add soy sauce, ginger, and small diced vegetable. Simmer until just tender.
Combine all ingredients for maple lime soy sauce in small mixing bowl.
In a separate small mixing bowl, combine shaved red onion with juice of half a lime and pinch of salt. Allow to sit while preparing remaining thinly shaved garnish vegetables. Combine shaved onions, vegetables, torn herbs, and micros.
Place dumplings in the vegetable soup, top with salad, and drizzle with soy lime sauce and chili oil.