Asian Inspired Mushroom Dumplings, little tender pockets of dough with a superbly flavoured mushroom filling that just bursts with juices and taste. First steamed, then finished in a pan to get some nice crispness and diversity in texture.
Song of the day: "Steam" by Peter Gabriel.
Asian inspired Mushroom Dumplings, are beautiful appetizers that boast an incredible eating experience. Packed with incredible flavours and textures its an experience on its own. A perfect way to start an Asian dinner night on the right chopstick, lol.
Asian food for me is something that I could have seven days a week, 3 times a day. I love the vast variety of dishes, the flavours, and the intricate eating technique of using chopsticks. For me, it came easy, maybe because I am a drummer and it was very much like matchstick grip to me, but it doesn't come easily to many. My motto, if it doesn't work for you, just use a fork or spoon.
One of my second favourite things that I can eat plenty of, is mushrooms. I love that they are hearty, plump, juicy, and so earthy, and how some of the Asian mushrooms have that bit of acidity to them. I also love the uniqueness that mushrooms have in their look, colour, and texture. Years ago when I was frequenting a Buddhist Temple, after meditations, we would share a lovely vegetarian lunch that would host some amazing stir fry with all these delectably exotic mushrooms. I was in the promise land!
Today I want to make a kind of pot sticker but am going to put my own twist on it, hence, the Asian inspired dumplings.
I was just going to go the easy route and buy wonton wrappers, but thought it would be fun for Nicoletta and I to try making them homemade. I have to tell you, it was a lot of fun and I realize why Nicoletta loves working dough so much. It is very therapeutic and it instills such peace in the heart. I never would have imagined that making wonton dough would have given me a spiritual aha moment, but it did and the most important part is I shared that moment with Nicoletta whom I love dearly!
Wonton dough is so simple, more simple than I imagined. Just four ingredients of egg, water, flour, and salt and you are on your way to the wonton making bliss. To get the most of the dough we first make a large ball which we divide into four equal balls, then divide those each into four after sitting with a nice humid cloth so the dough does not dry out. This is crucial as if the dough drys out it is very hard to roll and work. In the final stages you cut squares and usually you can get 36 wonton wrappers out of this recipe, but I only used half and froze the other dough to use at another time. To cut we have these cookie cutters, on one side it is corrugated and on the other, it is just a straight cut. Oh, forgot to mention, it was a 3 ½ inch cutter and you get 9 out of one rolled out sheet. If you are quite good with a knife you can hand cut them, if you feel really inspired and in the zen realm. The next step is to get some warm water in a ramekin and wet the edges of the wonton square. This allows the seams to seal and the filling won't be lost. Once they are done, meaning filling in and edges pressed, two things can happen. You can freeze them in a good quality airtight freezer bag or container, or my idea, fire up that saute pan and get cooking these Asian inspired Mushroom Dumplings, which would lead to my favourite part, eating them!
Cooking these dumplings is quite easy. Just get a deep saute pan with a lid. Pour in some vegetable broth and bring to a simmer. When the broth dissipates add some canola oil and fry them a bit to get some crispy happening on these Asian Inspired Mushroom Dumplings. While they are cooking a dipping sauce needs to happen, which again is easy. Sesame oil, soy sauce and some other boastful flavours to put some pucker on your lips and a quick whisking for that wrist workout you have been putting off and there you have it, the dipping sauce!
These look so good. Look at that colour, isn't it making you hungry with that beautiful golden crispy hue, and knowing that is just the opening act, the mushroom filling ending the show on some wonderful high notes, and that dipping sauce coming on with a mighty BAM!?!
Chopstick in form I am ready to taste these beautiful dumplings. Oh wow, that dough tender with crispy parts so tender and alive, perfect. Then the juices of that amazing mushroom mixture just flows on your tongue with all the spices from lemon grass, to Chinese five spice, and dried thyme to some white wine and white pepper. Every once in a while a fresh green onion sneaks in and just wakes up your taste buds. Those mushrooms so moist, plump and delicious. I love the way they just steam inside the homemade dough pocket and just increases in flavour ten fold. The dipping sauce offers a nutty acidity, sweet punch that marries so well with the dumpling and wow those chilli flakes are incredible, leaving some heat on the tongue.
These Asian Inspired Mushroom Dumplings are amazing. In our house we like to travel during the week, not in the literal sense of that phrase but in a food experimental way. One stop we always like to make is Asia and I can honestly say these dumplings will be on the list again. After all there is that leftover dough calling my name.
If your family likes cultural food and want to have a fun night eating, get the kids and a handful of chopsticks and try some real Asian inspired food!
Song of the day: "Steam" by Peter Gabriel.Print
- 1 egg, organic, free-range, beaten
- ⅓ cup water
- 2 cups all purpose flour
- 1 tsp salt
- 2 cups shitake mushrooms
- 1 tsp minced ginger
- 1 garlic clove minced
- 2 green onion stalks chopped fine
- 1 tsp lemongrass
- ½ dried thyme
- 1 tsp Chinese five spice
- 1 Tbsp canola oil
- ½ tsp sesame oil
- 1 tsp dark soy sauce
- splash of white wine
- fine sea salt and white pepper to taste
- 1 Tbsp sesame oil
- 2 Tbsp dark soy sauce
- 1 Tbsp Chinkiang vinegar
- 1 tsp sugar
- splash of fish sauce
- splash of water
- ½ tsp grated ginger
- pinch red chili flakes
- ½ cup vegetable broth for steaming dumplings
- 2 tbsp canola oil for frying dumplings
- In a large bowl drizzle in flour and make a well.
- Place beaten egg into the water and mix well then pour into flour well.
- With a fork slowly bring outer edges of flour into the middle mixing until dough starts to come together.
- Flour a work surface and pour dough on.
- Work the dough with your hands kneading until it becomes soft and velvety sprinkling flour as needed, form into a ball and cut into four pieces shaping those into balls.
- Cover with a damp cloth for 10 minutes.
- Take each individual ball and cut that into four equal pieces and roll into a ball.
- On a floured work surface roll dough ball into a 10 ½ x10 ½ square sheet, and cut into 9 3 ½ x 3 ½ squares, place on a parchment-lined baking sheet, cover with a humid cloth, and set aside.
- Clean and wash mushrooms and chop into small pieces.
- In a saute pan bring canola and sesame oil to a med to high heat and toss in ginger, garlic, and saute for 1 minute.
- Toss in mushrooms and cook for about 10 minutes or until mushrooms softened in soy sauce and a splash of white wine, season with salt and white pepper, and cook till the juices dissipate.
- Add in chopped green onion toss and take off heat, set aside.
- In a bowl whisk sesame oil, soy sauce, vinegar, fish sauce, water, sugar, chili flakes, and ginger, and set aside.
Assembly of Dumplings:
- Place wonton wrappers on a floured work surface, and brush warm water on all the outer edges.
- Spoon 1 ½ teaspoons of mushroom filling into centre of wonton wrapper, and take one corner and fold it diagonally forming a triangle.
- Press the edges firmly making sure the are sealed well and place on a baking sheet and cover with a humid cloth.
- In a saute pan drizzle in vegetable broth, toss in dumplings and cover. After five minutes turn dumplings and cover again. Let steam for 10 minutes.
- Take off cover and when broth dissipates add canola oil and fry for a few minutes until a golden colour starts to form on the surface.
- Take off heat and serve with dipping sauce.
If you don't have the time or effort to make the wonton wrappers home made then just get store bought. Next time you are in your Asian market just pick some up.
Another good tip is to keep the dough under a slightly damp cloth so that it stays moist.
The recipe makes 36 3 ½ x 3 ½ wonton wrappers if you don't want to make them all just freeze the dough ball.
- Prep Time: 35
- Cook Time: 35
- Category: Dumplings
- Method: Homemade
- Cuisine: Asian
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.