Mushroom Dumplings
Dumplings are easier to make then to think! The folding is probably the hardest part, but it only takes 2-3 goes before you are comfortable with it. There are many ways to fold a dumpling. Of course, some are easier than others. The ‘half-moon’ folding is probably the easiest. Once your filling is placed in the centre of your wrap, then just fold over and seal it. And voila! This mushroom dumpling recipe will have you dreaming about it. The filling melts in your mouth. When it comes to the cooking to also have different options. You can boil them, steam them (if you have a bamboo steamer) or just fried them!
Soy sauce: This is not a very-well known fact, but soy sauce is not gluten free! So, be careful when making this dish for gluten intolerant people.
Tofu: There is no need to dry the tofu. A soft tofu adds to the fondant effect of the filling.
Mushroom: Unfortunately, you cannot use any mushrooms. It must be shiitake and oyster mushrooms! They are the ones to bring this melting like texture and the very specific taste.
Saki wine: Saki wine is a must in this recipe. However, it can be replaced with more accessible white wine.
Dumpling sheets: You can save some time by buying the dumpling sheets. Any Asian supermarket sells them!
Mushroom Dumplins recipe
Servings
2
Preparation time
30 min
Cooking
time
25 min
total time
55
min
Ingredients
- 2 garlic gloves
- 1 tablespoon of fresh ginger
- 200g of mushrooms (mix of oyster, shiitake and king oyster)
- 150g of tofu
- 2 tablespoons of soya sauce
- 2 tablespoons of sesame oil
- 3 spring onions
- 3 tablespoons of saki wine
- 30 dumplings sheets
Instructions
Dice as finely as possible the ginger, garlic, spring onions and mushrooms. Separately, smashed the tofu into small pieces.
In a pan with some sesame oil, add the garlic, ginger and spring onions. Let them soften for 4-5 minutes. Then added the mushrooms. Let them cook for 5-6 minutes. They will start loosing some water. Then, add the tofu, followed by the soya sauce. Let it cook for another 5 minutes before adding the sake wine. At this point let it simmer until there is not more liquid in the pan. Be careful not to overcook/fry them, otherwise they will lose their melting texture. You can also stop to heating and let the mixture cool down, as it does the remaing liquid will evaporate.
Once the mushroom mixture has cooled down, it is time to fold your dumplings. Add about a teaspoon of the mushroom mix to a dumpling sheet. Use some water to go around the borders of the sheet and then fold. The water is very important because it will allow the border to stick together and your dumplings won’t fall apart during the cooking.
There are different ways to cook your dumplings. If you decide to boil them, fill a pot with water and bring it to a boil. Add your dumplings and let them cook until they float. If you decide to fry them, use a pan with some vegetable oil and fry until golden on both sides. If you decide to steam them, you will need bamboo steamers. Fill a pot with water and bring it to a boil, place your bamboo steamers on top of the pot. Put your dumplings in the steamers and let them cook for 9-10 min.
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