New This Month

Chanterelle and Flowering Chive Dumplings

This flavorful dumpling recipe is courtesy of Joe Ng, executive chef at Chinatown Brasserie in New York City.Also try: Wok-Fried Long Life Noodles with New Year Vegetables

  • Servings: 2
  • Yield: Makes 8 dumplings

Source: The Martha Stewart Show, February 2010


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Add dumplings to hot oil and fry until lightly browned, about 2 minutes. Transfer to a paper towel-lined plate to drain.

  8. 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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