MUSHROOM DUMPLING SOUP
Mushroom dumplings and crispy kale in a coriander broth, topped with Thai-basil, mint and MIDSUMMER® Flagship.
Serves 6, approx. 30 dumplings
INGREDIENTS:
Dumpling filling:
30 g dried shiitake
100 g portabello
60 g zucchini
30 g carrots
30 g scallion
2 tsp grated ginger
1 tsp roasted sesame oil
1 tbsp soy sauce (preferably Shēngchōu)
2 g salt
pinch of white pepper
Dumpling dough:
250 g all-purpose flour
130 ml water
cornstarch, for dusting
Coriander broth:
liquid from the shiitake soak
2 tblsp cold-pressed rapeseed oil
300 g shallots, roughly cut
2 garlic cloves, crushed with the skin on
½ tsp coriander seeds
½ tsp Sichuan pepper corns
½ tsp white pepper corns
1 tablespoon mirin
1 cm strip of unwaxed lime peel
60 g fresh coriander
Roasted kale:
120 g kale
50 ml rapeseed oil
sea salt and freshly ground white pepper
METHOD:
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Begin with the filling. Bring one litre of water to boil in a pot, turn off the heat, add the dried shiitake, cover it with a lid and leave for about 15 minutes.
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Strain the mushrooms and reserve the liquid for the broth.
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Dry the mushrooms using paper towels and set aside.
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In a large bowl, roughly grate the zucchini and carrots.
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Cut the scallion, portabello and shiitake thinly and add to the bowl together with the rest of the ingredients for the filling.
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Mix well with a spoon and cover and refrigerate for at least 4 hours or overnight.
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Put the flour in a large bowl. Slowly add the water, mix with a spatula until no more loose flour can be seen.
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Use your hands and knead the dough until it forms a ball, then transfer to a work surface and keep on kneading until smooth (approx 5 minutes).
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Put the dough in a clean bowl, cover and refrigerate for 30-60 minutes until it becomes soft.
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Pour the oil into a stainless steel saucepan and set to medium heat.
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Add shallots, garlic and spices and fry until the onions are soft but without absorbing any colour (approx 10 minutes).
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Add the vinegar and lemon peel and stir to ensure that everything is well combined. Raise the heat, add the reserved mushroom broth and bring to a boil so that it reduces slightly (approx 10 minutes).
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Remove the pan from the stove, add the coriander and leave to stand covered with a lid for a further 20 minutes.
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Strain the rest of the broth into a second saucepan and keep it warm.
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Preheat the oven to 120°C.
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Cut off the stem of the kale if it is thick and woody (this can vary from one sort to another, and depending on maturity, but as a rule it should be removed).
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Place the kale leaves on a baking tray and drizzle with oil.
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Sprinkle with salt and pepper.
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Roast in the middle of the oven for 20 minutes.
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Take the roasted leaves out of the oven and transfer to a wire rack with baking parchment underneath to catch any excess oil.
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Dust a baking sheet with cornstarch.
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Cut the dough into 4 equal pieces, then roll each piece into 2,5 cm thick logs, 20 cm long.
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Using a sharp knife, cut the logs into eight 2,5 cm pieces.
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Press each piece into a small disc with the palm of your hand.
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Use a rolling pin to flatten it into 8 cm discs, keeping the dough covered with plastic wrap as you work to prevent the dough from drying out.
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Dust the rolling pin with cornstarch to prevent sticking.
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Place approx 1 tablespoon of the filling in the center of each disc, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal.
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Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
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Bring a large saucepan of lightly salted water to the boil.
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Cook dumplings in batches of about 10 until they are cooked through (approx 3 to 4 minutes).
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Using a slotted spoon, transfer the dumplings to a bowl.
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Add some crispy kale and scallions in the bottom of each bowl before adding the dumplings (about 5 in each).
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Pour over the hot broth and top it off with Thai-basil, mint and some MIDSUMMER® Flagship.
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Serve with finely cut scallions
