Judy Joo’s Wild Mushroom and Truffle Dumplings Recipe
Note: If you can’t find doenjang, you can use red miso in its place.
Wild Mushroom and Truffle Dumplings
Makes about 45
For the herb oil:
1/2 cup extra-virgin olive oil
1 large bunch thyme, rinsed and dried
1 large bunch oregano, rinsed and dried
3 large sprigs rosemary, rinsed and dried
For the filling:
1 tablespoon grated or finely-chopped garlic
1/2 cup finely-diced onion
5 cups destemmed and roughly-sliced shitake mushrooms
3 cups destemmed and roughly-sliced shimeji mushrooms
4 cups caps peeled, destemmed and roughly-sliced portobello mushrooms
1/4 cup doenjang (Korean Soy Bean Paste)
6 tablespoons unsalted butter, at room temperature
1 tablespoon porcini powder (grind dry porcini mushrooms into powder using spice grinder)
2 tablespoons black truffle paste
1/4 cup finely-chopped chives
Freshly ground black pepper
For the truffle dipping sauce:
3/4 cup soy sauce
1/2 teaspoon black truffle paste
2 tablespoon black truffle oil
2 tablespoon lemon juice
1 1/2 tablespoons yuja (yuzu) juice
1 1/2 tablespoons mirin
2 teaspoons rice wine vinegar
1 tablespoon caster sugar
For the dumplings:
50 (9.5 centimeters/3.75 inches) thin round eggless wonton wrappers
1. Make the herb oil: In a medium pot over low heat, heat oil. Add thyme, oregano, and rosemary. Remove from heat. Let steep 30 minutes (the longer the herbs sit in the oil, the stronger the flavor). Discard the herbs.
2. Make the filling: To the pot with herb oil over medium heat, add garlic and onion. Cook, stirring often, until softened. Add shitake mushrooms, shimeji mushrooms, portabello mushrooms, and doenjang. Cook, stirring occasionally, until dry and no liquid remains, 15 to 20 minutes. Remove from heat. Stir in butter.
3. In the base of a food processor, transfer mushroom mixture and chop into small pieces (1/5 inch). Set aside to cool. Stir in porcini powder, truffle paste, and chives until well combined. Season with salt and pepper.
4. Make the ruffle dipping sauce: In a small bowl, whisk together soy sauce, truffle paste, truffle oil, lemon juice, yuja juice, mirin, vinegar, and sugar. Set aside.
5. Make the dumplings: Fill a small bowl with water and keep wonton wrappers covered with a damp cloth. Working with one wrapper at a time on a clean surface, place about 2 tablespoons filling in the center of the wrapper. Dip a forefinger in the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half away from you. Starting at the top of the half circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Take the pointy ends of the half circle and pull them together, folding them downwards and towards each other so they overlap slightly and form a shape that resembles a nurse’s cap. Dab the place where the ends meet with a little water and pinch together to seal. Place in a steamer basket. Repeat with the remaining wrappers and filling, making sure to leave at least 1 inch of space between the dumplings, as they will expand when cooked.
6. Bring water in the steamer base to a steady simmer. Set the steamer basket over the water. Cover and steam the dumplings until cooked through, 7 to 10 minutes. Repeat with the remaining dumplings, if needed. Serve immediately, with the truffle dipping sauce.
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