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Mushroom Archives | House of Dumplings

October 6, 2020

 

Whether you’re vegetarian, vegan or just looking to add an extra hit of protein to your diet, mushrooms should be a go-to. Our Six Mushroom vegan dumplings, paired with delicious meaty vegetables, make the perfect plant-based meal. Look no further for your next meatless Monday dinner idea!

The magic of mushrooms

Mushrooms are packed full of nutrients but light on calories. They’re great sources of riboflavin and niacin, nutrients that are usually found in meat. It’s essential to replace these in plant-based diets, and mushrooms make this easy! Of course, different types of mushrooms offer different nutrients. Luckily, our Six Mushroom dumplings cover all the bases. A blend of enoki, shiitake, woodear, oyster, portobello and brown button mushrooms mean that you’re not missing out on anything that the fungi have to offer. Even the carnivores won’t miss the meat either, with the delicious umami flavour and meaty texture. They’ll be gone so fast, you won’t even notice!

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The perfect vege medley

The great thing about this recipe is that you can mix and match the vegetables to whatever you have in the fridge. To make the perfect plant-based meal, we recommend using some ‘meatier’ options. Eggplant, zucchini and capsicum all work wonders at keeping you full for longer. For this recipe, you’ll simply cut the vegetables into thin strips and stir-fry them! To flavour the dish, we use the House of Dumpling’s special recipe Mum’s Sauce. In all its soy, garlic-y, ginger-y goodness, it’s the ideal partner for stir-fry dishes.

mushroom vegan dumplings plant based

Protein Packed Vegan Mushroom Dumplings & Veges

Who needs meat when you've got these protein packed mushroom dumplings and meaty veges!?
Prep Time 5 mins
Cook Time 8 mins
Servings 1

Ingredients
  

  • 1/2 pack of House of Dumplings Six Mushroom dumplings
  • Vegetable oil
  • 1 eggplant (cut into thin strips)
  • 1 capsicum (cut into thin strips)
  • 1 zucchini (cut into thin strips)
  • 1 bunch of watercress
  • A sprinkle of poppy seeds
  • 1 tbsp Mum's Sauce
  • 1 tsp Chilli Oil (optional)

Instructions
 

  • Leave dumplings out to thaw on the bench for half an hour before cooking.
  • Prep vegetables by cutting them into thin strips.
  • Heat a drizzle of oil in a frypan over medium heat.
  • Add chopped vegetables and cook until softened, around 3-5 minutes. Season to taste.
  • When cooked, place vegetables onto a plate and set aside.
  • Heat another drizzle of oil in the frypan over medium-high heat.
  • Add the dumplings and pan fry for 2 minutes on each side.
  • Serve the dumplings on top of the veges. Top with Mum's Sauce, watercress and a sprinkle of poppy seeds. Enjoy!

Video


October 6, 2020

 

Pho is a traditional Vietnamese noodle soup that has become a bit of a cult dish in recent years! It’s no wonder why – it’s healthy and delicious but still a fantastic comfort food. The classic pho recipe is made up of chicken or beef broth, rice noodles, fresh herbs and thinly sliced beef that finishes cooking in the bowl! The flavours are so delicious that we decided to create our own pho-style dumpling soup. We used our Six Mushroom vegan dumplings to make a vegetarian dish that can be easily made vegan with just a few swaps!

Phanatic about pho

The exact origins of the famous dish are debated, but it came about in the early 1900s as a breakfast option for field workers. It’s still traditionally eaten in the morning in Vietnam. Just like how coffee warms you up in the morning, a good bowl of pho does the same! Street vendors in big cities like Hanoi sometimes wake up as early as 2am to start their broth. Perfecting pho broth is a fine art, with lots of flavours and spices needing to come together just right. In our pho dumpling soup recipe, we are showing you how to make a simplified version of pho – this one takes 15 minutes instead of hours!

mushroom dumpling soup pho

The secret is in the stock!

We have a passion for finding the best quality local ingredients for our food, and stock is no exception! We use Foundation Foods stock with our dumplings and we reckon they’re the best in the biz. They’ve been making stock for close to 20 years, so they really know their stuff! For this recipe, we use their Asian Master Stock, which combines garlic, ginger and star anise for that authentic pho flavour. It’s also completely vegan, so perfect for this recipe! If you can’t find this, you can use vegetable stock instead and add some of your own spices. The great thing about pho is that it’s so easy to experiment with different flavours. You can add cinnamon, cloves, star anise, cardamom or whatever you’d like! Feel free to mix and match your favourite spices and see what you like.

Mushroom madness

The stars of this dish are, of course, our Six Mushroom vegan dumplings! How can you fit six (!!) different types of one mushroom in one little dumpling, you may ask? We won’t share our secret mushroom methods, but we can say that each dumpling has a mix of enoki, shiitake, woodear, oyster, portobello AND brown button mushrooms, all wrapped up in a tomato pastry wrapper. A mushroom lover’s dream! Even for meat-eaters, the earthy, umami flavours of these dumplings do not disappoint. They’re also packed full of healthy goodness! Mushrooms have loads of fibre and protein, so they’re perfect for a vegetarian or plant-based diet. We flavour our mushroom dumplings with a 20 month aged organic miso that is the perfect accompaniment to the rich flavours of the pho broth.

 

Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings

A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ½ pack of rice noodles
  • 1/2 pack of Foundation Asian Stock (Tip: You can freeze the stock you don't use!)
  • 1 pack of House of Dumplings Mushroom Dumplings
  • 4 boiled eggs (optional)

To garnish

  • 1 handful of mint
  • 1 handful of Thai basil
  • 1 handful of coriander
  • 1/2 onion (thinly sliced)
  • ½ lime (cut into wedges)
  • 1 handful of mung bean sprouts
  • ¼ head of fancy lettuce (washed)
  • 1 fresh chilli (sliced)

Instructions
 

  • Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
  • Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
  • Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
  • When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
  • Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
  • Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
  • Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
  • Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.

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DUMPLINGS WITH HERITAGE