{"id":2104,"date":"2026-08-19T17:23:27","date_gmt":"2026-08-19T15:23:27","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=2104"},"modified":"2026-08-19T17:23:27","modified_gmt":"2026-08-19T15:23:27","slug":"carrot-wrapped-shiitake-dumplings-shiitake-miso-ginger-broth","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/carrot-wrapped-shiitake-dumplings-shiitake-miso-ginger-broth\/?lang=en","title":{"rendered":"Carrot-wrapped shiitake dumplings & shiitake miso ginger broth"},"content":{"rendered":"

Carrot-wrapped shiitake dumplings & shiitake miso ginger broth<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
shiitake miso ginger broth<\/div>\n
250<\/span> g<\/span> shiitake<\/span><\/div>\n
500<\/span> ml<\/span> water<\/span><\/div>\n
2<\/span> <\/span> tablespoons of olive oil<\/span><\/div>\n
1<\/span> pinch<\/span> salt<\/span><\/div>\n
90<\/span> ml<\/span> orange juice<\/span><\/div>\n
40<\/span> ml<\/span> carrot juice<\/span><\/div>\n
1<\/span> <\/span> teaspoon of rice vinegar<\/span><\/div>\n
15<\/span> g<\/span> ginger<\/span><\/div>\n
15<\/span> ml<\/span> neutral oil<\/span><\/div>\n
Carrot-wrapped shiitake dumplings<\/div>\n
20<\/span> g<\/span> miso<\/span><\/div>\n
1<\/span> <\/span> tablespoon of olive oil<\/span><\/div>\n
10<\/span> g<\/span> parsley<\/span><\/div>\n
shiitake used for the broth<\/span><\/div>\n
pepper, salt<\/span><\/div>\n
6<\/span> <\/span> carrots<\/span><\/div>\n
1<\/span> <\/span> small jar of trout roe<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Shiitake miso ginger broth<\/div>\n
\n
\n

Clean the mushrooms and cut them in half.<\/p>\n<\/div>\n<\/div>\n

\n
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Heat the oil in a skillet and sweat the mushrooms for 5 to 7 minutes with a pinch of salt, to draw out their water and flavor.<\/p>\n<\/div>\n<\/div>\n

\n
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Add enough water to cover and bring to a bare simmer for 20 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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Strain through a fine-mesh sieve and set the mushrooms aside for the filling.<\/p>\n<\/div>\n<\/div>\n

\n
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Measure out 250 ml (1 cup) of the broth and pour it into a saucepan with the orange juice, carrot juice, sliced ginger, and rice vinegar. Simmer gently over low heat for 8 to 10 minutes to concentrate the flavors. Taste as you go and, if needed, keep reducing for more concentration.<\/p>\n<\/div>\n<\/div>\n

\n
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Strain into a container, add the oil, and blend with an hand blender.<\/p>\n<\/div>\n<\/div>\n

Carrot-wrapped shiitake dumplings<\/div>\n
\n
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Roughly chop the parsley.<\/p>\n<\/div>\n<\/div>\n

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Take the mushrooms used for the broth and blend them with the parsley, olive oil, and miso. Season to taste with salt and pepper.<\/p>\n<\/div>\n<\/div>\n

\n
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Peel the carrots and trim the ends, keeping 10 cm (4 in) of the widest part.
\nUsing a mandoline, cut them into ribbons of 2mm.<\/p>\n<\/div>\n<\/div>\n

\n
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Blanch the ribbons in a saucepan of salted water for 2 minutes, then transfer them immediately to a bowl of ice water to lock in the color and stop the cooking.<\/p>\n<\/div>\n<\/div>\n

\n
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Pat dry on a kitchen towel.<\/p>\n<\/div>\n<\/div>\n

\n
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Lay 2 ribbons in a cross, place a teaspoon of filling in the center, then fold in each corner to form a wrap.<\/p>\n<\/div>\n<\/div>\n

\n
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Steam the dumplings for 7 minutes.<\/p>\n<\/div>\n<\/div>\n

Plating<\/div>\n
\n
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Arrange the dumplings in soup plates or bowls<\/p>\n<\/div>\n<\/div>\n

\n
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Reheat the broth and divide it among the plates<\/p>\n<\/div>\n<\/div>\n

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Top each dumpling with trout roe.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2103,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-2104","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-dejeuner-brunch-en","cp_recipe_category-entrees-en","cp_recipe_category-healthy-en","cp_recipe_category-vegetarian-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/2104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=2104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2103"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}