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Sprouting Broccoli & Oyster Mushrooms in Ginger Broth with Pumpkin & Nut Dumplings

Serves 4

This Sprouting Broccoli & Oyster Mushrooms in Ginger Broth with Pumpkin & Nut Dumplings is adapted from Cafe Paradiso; Denis Cotter, voted 'Chef of the Year ' by Food & Wine (Ireland) magazine in 2005.

Make a broth by combining the following and bringing them to a simmer for 20 minutes and then strain:

2 pints water
1 chopped Onion
2 chopped celery sticks
1 chopped carrot
4 whole cloves garlic
3 oz sliced Ginger root
1 Serrano chili
1 bunch cilantro
1 bunch parsley
3.5 oz soy sauce

Discard the vegetables & herbs & return broth to a pot with low heat. In the time the broth is simmering: Take 8 large wonton wrappers & make them into dumplings by filling them with the following mixture:

3.5 oz cooked pumpkin
1 tsp. chopped nuts (I like walnuts or macadamia nuts)
grated lemon zest
juice of 1 lemon
2 tsp finely chopped cilantro

(You make dumplings by wetting the edges with water, placing the stuffing in the center and folding them over to make a packet.)

Fry 4 sprigs of broccolini in oil until soft, add 4 oyster mushrooms, then 4 spring onions slices length wise until gently cooked. Add vegetables to simmering broth for 5 minutes then add the wontons for another 2 minutes. Serve in 4 bowls.

This is simply wonderful fare. And although Clayton Beck insists this is a painting of a squash it will always look like a white pumpkin to me and one that would be perfect for this little stew courtesy of Wild Garlic, Gooseberries and Me.