Cassava dumpling soup

Name: Cassava dumpling soup recipe
Yield: 4
Ingredients: 1.5l chicken stock; 70ml mirin; 8 dried shiitake mushrooms; 250g fresh shiitake mushrooms, top and stems separated; 50g fresh ginger, thinly sliced; 4 whole garlic cloves, plus 2 extra cloves, thinly sliced; 1 tsp whole pepperberries; 6 long green shallots, sliced into 6cm pieces; 100ml light soy sauce; 50g warrigal greens, leaves picked; 80ml oil; 80g karkalla (native sea succulent); 4 soft boiled eggs, halved, to serve (see note); Toasted nori sheets, to serve; 230g cassava; 40.00 ml tapioca starch, plus extra, to dust; 1 tsp ground saltbush; 4 eggs; 80ml vegetable oil

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by Nornie Bero

Jul 18, 2024

"This recipe showcases my love of yams, sea succulents and our ‘Aussie spinach’ - warrigal greens." - Nornie Bero

6 cups (1.5L) chicken stock
70ml mirin
8 dried shiitake mushrooms
250g fresh shiitake mushrooms, top and stems separated
50g fresh ginger, thinly sliced
4 whole garlic cloves, plus 2 extra cloves, thinly sliced
1 tsp whole pepperberries
6 long green shallots, sliced into 6cm pieces
100ml light soy sauce
50g warrigal greens, leaves picked
1/3 cup (80ml) macadamia oil
80g karkalla (native sea succulent)
4 soft boiled eggs, halved, to serve (see note)
Toasted nori sheets, to serve

Cassava dumplings

2 cups (230g) cassava flour
2 tbs tapioca starch, plus extra, to dust
1 tsp ground saltbush
4 eggs
1/3 cup (80ml) vegetable oil

Method

1.

Place stock, mirin, dried shiitake, fresh shiitake stems, ginger, whole garlic cloves, pepperberries, 4 shallots and 1/3 cup (80ml) soy sauce in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer for 20-25 minutes for flavours to develop. Season to taste and strain, reserving liquid and mushrooms. Discard remaining solids. Slice mushrooms.
2.

Meanwhile, to make dumplings, combine all dry ingredients in a large bowl. Make a well in the centre, add eggs and oil and stir with a spatula until dough starts to come together. Transfer to a clean work bench and knead with your hands to form a smooth ball. Wrap in plastic wrap and set aside until broth is ready.
3.

Return broth to pan and add shiitake tops. Simmer over medium heat for 7 minutes, or until mushrooms have softened. Remove from heat and keep warm.
4.

Cut dough into 2 portions and roll each into a ball. Bring a medium saucepan of salted water to the boil over high heat. Hold 1 portion of dough over water and, using kitchen scissors, carefully cut small chunks of dough directly into pan. Boil for 3-5 minutes, until dumplings are cooked through and float to the surface. Using a slotted spoon, transfer dumplings to a bowl of iced water until cold, then transfer to a colander. Repeat with remaining dough, dusting scissors in extra starch if dough begins to stick.
5.

Add warrigal greens to boiling water and blanch for 30 seconds until wilted. Drain.
6.

Heat the macadamia oil in a medium frypan over medium-high heat. Stir-fry the karkalla and sliced garlic for 2-3 minutes, until softened. Add blanched warrigal greens and remaining 30ml soy sauce and toss to combine.
7.

Divide broth and dumplings between 4 serving bowls. Top with karkalla mixture, a halved soft-boiled egg and remaining shallot. Serve with toasted nori sheets.

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Recipe Notes

For dried native herbs and spices, try mabumabu.com.au and herbies.com.au; for fresh herbs and greens, try specialty fruit and vegetable shops.

To soft-boil eggs, bring a medium saucepan of water to the boil. Add eggs, and simmer for 6 minutes 30 seconds. Drain, then run under cold running water until cool enough to handle. Peel while warm.