Delightful Veggie Har Gow and Mushroom Congee Brunch for Two

Allergens

Gluten (if using non-gluten-free wrappers)

Ingredients

• 12 large dried shiitake mushrooms
• 4 cups vegetable broth
• 1 cup jasmine rice
• 1 tablespoon neutral oil
• 1 small onion, finely chopped
• 1 carrot, peeled and grated
• 2 cups mixed vegetables (bok choy, mushrooms, bean sprouts), chopped
• 1 package veggie wrappers for har gow
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. a. Soak the dried shiitake mushrooms in hot water for 30 minutes, then drain and set aside. b. In a medium saucepan, combine vegetable broth and jasmine rice. Bring to a boil, reduce heat, cover, and simmer for 15 20 minutes or until the rice is tender and the liquid has been absorbed. c. While the rice is cooking, finely chop the rehydrated shiitake mushrooms and set aside. d. In a large skillet or wok, heat the neutral oil over medium heat. Add the chopped onion and cook until translucent, about 3 4 minutes. e. Add the grated carrot and stir fry for another 2 minutes. f. Stir in the mixed vegetables and cooked shiitake mushrooms. Cook for an additional 5 minutes or until the vegetables are tender. g. In a small bowl, whisk together soy sauce, sesame oil, sugar, salt, and pepper. Pour the sauce over the cooked vegetables and mix well. h. To assemble the veggie har gow dumplings, place a spoonful of the vegetable mixture in the center of each wrapper. Fold the wrappers into a triangle shape, pinching the edges to seal.

Chef’s Insight

The textures of the tender vegetables and chewy har gow dumplings create a delightful mouthfeel, while the flavors of umami-rich mushrooms and savory soy sauce balance perfectly with the mild rice.

Notes

[TBD]