Mushroom Broth With Smoked Eggplant Dumplings

• Mushroom Broth
• 1 tablespoon oil
• 1 1/4 pounds white mushrooms, roughly chopped
• 1 leek, washed, white parts thinly sliced
• 1 garlic clove, minced
• 1/2 cup dried porcinis
• 1 cup medium dry sake
• 1/3 cup soy
• 6 cups water
• 3/4 cup peas
• 1 carrot, thinly sliced
• 1 bunch watercress
• chili oil (optional)
• rice vinegar (optional)
• Eggplant Dumplings
• 1 eggplant
• 1 tablespoon garlic, minced
• 1 teaspoon hoisin
• 1 tablespoon ginger, grated
• 1 teaspoon soy sauce
• 1 green onion, thinly sliced
• won ton wrappers

1. Saute mushrooms, leeks and garlic until mushrooms have released their juices. Add sake, soy, dried mushrooms and water and simmer, covered, with the lid slightly cracked about an hour. Pour through a fine meshed strainer and return to pot. Add peas and carrots and cook until carrots are just tender.
2. Char eggplant all over (on grill, under broiler, or over flame) until very soft being careful to not burn too much. Place in a bowl and cover with lid or plastic wrap to steam until cool. Peel and finely chop eggplant. Stir in remaining ingredients and adjust with salt if needed. Place a teaspoon of filling into a wrapper, wet edges and form in some fashion that suits you. Dumplings can be simmered in soup or steamed separately (about 8-10 minutes). Serve with watercress and a few drops each rice vinegar and chili oil if desired.

mushroom broth, oil, white mushrooms, garlic, porcinis, sake, soy, water, peas, carrot, watercress, chili oil, rice vinegar, eggplant dumplings, eggplant, garlic, hoisin, ginger, soy sauce, green onion, wrappers

Taken from food52.com/recipes/20662-mushroom-broth-with-smoked-eggplant-dumplings (may not work)