The Martha Stewart Show

Mushroom-Chive Dumplings

The Martha Stewart Show

Martha chats about Chinese New Year with Joe Ng, Hao Jian Tian, and Martha Liao. Then, she and Joe prepare savory dumplings.

Chanterelle and Flowering Chive Dumplings

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Ingredients

1 tablespoon olive oil
1 teaspoon chopped garlic, plus 1/4 teaspoon minced garlic
6 ounces chanterelle mushrooms, chopped
4 ounces white button mushrooms, chopped
4 ounces king oyster mushrooms, chopped
4 ounces fresh bamboo shoots, chopped
1 carrot, finely chopped
1 heaping teaspoon sugar
1 heaping teaspoon Chinese barbecue sauce
1 teaspoon black mushroom soy sauce
1/2 teaspoon sesame oil
Coarse salt and freshly ground black pepper
1/4 cup cornstarch
2 ounces snow peas, chopped
1 1/2 cups wheat starch
1 1/4 cups potato starch
1 3/4 cups boiling water
2 teaspoons vegetable oil, plus more for frying
20 dried goji berries
1 ounce bean sprouts, chopped
20 flowering chives, chopped
1/4 teaspoon soy sauce
Honey mustard, for serving

Directions

Heat olive oil in a large wok over high heat. Add 1 teaspoon chopped garlic and cook, stirring constantly, about 20 seconds. Add chanterelle, button and oyster mushrooms, bamboo shoots, and carrot; cook, stirring constantly about 1 minute.
Add sugar, barbecue paste, black mushroom soy sauce, sesame oil, pinch of salt, and a pinch of pepper; cook until mixture is softened, about 2 minutes. Whisk cornstarch together with 3/4 cup water until well combined. Slowly add to wok and cook until thick and glossy, 2 to 3 minutes. Remove from heat and let mixture cool for 2 hours. Stir snow peas into cooled mixture.
Meanwhile, in a large heatproof bowl, mix together wheat starch and 1/4 cup potato starch; add boiling water and mix until well combined. Let stand for 1 minute. Add remaining 1 cup potato starch and 1 teaspoon vegetable oil; stir until a dough comes together. Form dough into a ball and wrap in plastic wrap; set aside until ready to form dumplings.
Place goji berries in a small bowl and add enough hot water to cover; let stand until plump, 5 to 10 minutes. Drain and set aside.
Heat a large heavy-bottom pot with high sides three-quarters full with vegetable oil over medium high heat until it reaches 350 to 375 degrees on a deep fry thermometer.
Using your hands, roll dough to form an 8-inch long rope. Cut into 8 to 10 pieces and roll each piece into a ball. Using a small rolling pin, flatten each piece of dough into a circle. Place some of the filling into the center of each circle and fold over filling into a half-round to enclose. Bring the two corners of each dumpling together and press to seal.
Add dumplings to hot oil and fry until lightly browned, about 2 minutes. Transfer to a paper towel-lined plate to drain.
In a wok set over high heat, cook bean sprouts, flowering chives, remaining 1/4 teaspoon garlic, and soy sauce, stirring constantly, until vegetables are slightly softened but still crisp, 2 to 3 minutes. Spoon mixture onto the top of each dumpling. Serve immediately with honey mustard and garnished with goji berries.

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