Mushroom dumplings and crispy kale in a coriander broth, topped with Thai-basil, mint and MIDSUMMER® Flagship.

Serves 6, approx. 30 dumplings

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

  • 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.
  • Strain the mushrooms and reserve the liquid for the broth.
  • Dry the mushrooms using paper towels and set aside.
  • In a large bowl, roughly grate the zucchini and carrots.
  • Cut the scallion, portabello and shiitake thinly and add to the bowl together with the rest of the ingredients for the filling.
  • Mix well with a spoon and cover and refrigerate for at least 4 hours or overnight.

  • Put the flour in a large bowl. Slowly add the water, mix with a spatula until no more  loose flour can be seen.
  • 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).
  • Put the dough in a clean bowl, cover and refrigerate for 30-60 minutes until it becomes soft.

  • Pour the oil into a stainless steel saucepan and set to medium heat.
  • Add shallots, garlic and spices and fry until the onions are soft but without absorbing any colour (approx 10 minutes).
  • 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).
  • Remove the pan from the stove, add the coriander and leave to stand covered with a lid for a further 20 minutes.
  • Strain the rest of the broth into a second saucepan and keep it warm.

  • Preheat the oven to 120°C.
  • 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).
  • Place the kale leaves on a baking tray and drizzle with oil.
  • Sprinkle with salt and pepper.
  • Roast in the middle of the oven for 20 minutes.
  • Take the roasted leaves out of the oven and transfer to a wire rack with baking parchment underneath to catch any excess oil.

  • Dust a baking sheet with cornstarch.
  • Cut the dough into 4 equal pieces, then roll each piece into 2,5 cm thick logs, 20 cm  long.
  • Using a sharp knife, cut the logs into eight 2,5 cm pieces.

  • Press each piece into a small disc with the palm of your hand.
  • 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.
  • Dust the rolling pin with cornstarch to prevent sticking.

  • 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.
  • Place filled dumplings on the prepared baking sheet and cover with plastic wrap while  you prepare the rest.

  • Bring a large saucepan of lightly salted water to the boil.
  • Cook dumplings in batches of about 10 until they are cooked through (approx 3 to 4 minutes).
  • Using a slotted spoon, transfer the dumplings to a bowl.

  • Add some crispy kale and scallions in the bottom of each bowl before adding the dumplings (about 5 in each).
  • Pour over the hot broth and top it off with Thai-basil, mint and some MIDSUMMER® Flagship.
  • Serve with finely cut scallions
-Recipe by Martin Nordin
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