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
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.