DIM SUM MONTH STILL CONTINUES…
OK, I know it’s not February anymore, but there’s still a couple more dim sum I want to share so DIM SUM MONTH is oozing into March a bit…
WHAT: Glass-like translucent dumplings stuffed with caramelized mushrooms and a soft-hearted center of smoked gouda cheese, all in a beautiful tear-drop shape.
WHY: Because the only tears you’re gonna cry are happy ones when you try this.
HOW: This wrapper is actually my favorite not only because it’s so beautiful, but it actually freezes well, or should I say better than the more common and popular crystal shrimp dumplings. It has a pleasantly bouncy and chewy mouth-feel, and it gives the audience a preview to whatever fillings you put inside! In this case, we’re doing deeply oven-caramelized mushrooms that are bound together by a bit of ground pork and parmigiano-regiano cheese (and a hint of truffle oil if you can splurge), creating an earthy, warm and aromatic cradle that rocks a soft and temperate center of smoked gouda cheese. Nothing is going to shout “funk!” in this flavor-profile here, only modest but confident display of a well-tolerated harmony. The only accessory it likes is a brightening dab of heat from this chili sambal romesco sauce. But the sky’s the limit here. How about grassy colored spinach filling with a stronger punch of blue cheese, or sweet and red-cheeked carrots or beets and funky goat’s cheese? Dream wild.
* I believe that the next post will be the final chapter of dim sum month, and I’m going to list out a complete game-plan on what, how and when to prepare certain items ahead of time, and throwing then all together at our virtual dim sum party :)
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UPDATE 2018/03/08: “Boiling water” means it has to reach above 212 F/100 C. Some readers have commented that the dough seems “dry” and cracks, which is because the water wasn’t hot enough to cook the dough and create a binding agent (starch is gluten free and does not form any sort of “structure” with cold water).
Ingredients
- 17.6 oz (500 grams) assorted mushrooms (see note)
- 3 tbsp olive oil
- 1 shallot, finely minced
- 1 garlic, finely minced
- 1/4 cup (15 grams) grated parmigiano-regiano cheese
- 3 tbsp (50 grams) ground pork
- 2 tsp fish sauce
- 2 tsp truffle oil, optional
- 5 oz (140 grams) smoked gouda cheese
- 1 1/4 cup (170 grams) potato starch, (not cornstarch)
- 1/4 tsp salt
- 1/2 cup (120 grams) boiling water
- 1 tbsp (14 grams) canola oil
Instructions
- PREPARE FILLING: Preheat oven on 500 F/ 250 C. Clean the mushrooms and cut into 1/2″ (1.5 cm) dices. Scatter in one single layer on a baking sheet and toss evenly with olive oil. Bake in the oven for 25~35 min, tossing and turning a couple times in between, until the mushrooms are deeply caramelized on all edges, shrunken, shriveled and intense. Remove the sheet from the oven and stir in the shallot and garlic, letting the residual heat bring out the fragrance and let cool for 10 min.
- Transfer to a food-processor, along with parmigiano-regiano cheese, ground pork, fish sauce, and truffle oil if using. Pulse and run the processor until the mixture is ground to a coarse paste consistency, then set aside. Trim the tough rind off of the smoked gouda cheese, and cut into 1/2″ (1.3 cm) cubes. Use a melon-scoop or a teaspoon, scoop a small ball of mushroom-mixture then stuff a cube of cheese in the middle. Try to pack it into a ball as tightly as you can (but it would be a bit loose). Each ball should be about 1″ plus in size. Arrange on a sheet-tray and set aside.
- MAKE DOUGH: In a large bowl, mix potato starch and salt together. Pour the boiling water over the mixture and stir into a lumpy mess with a fork. Cover with plastic-wrap and let sit for 10 min. Add the canola oil, and knead until a soft, pliable and smooth dough has formed. The dough should be a bit bouncy and springy, just SLIGHTLY sticky but it shouldn’t stick to the surface while you knead. If it’s too stiff and dry, knead in 1/2 tsp of water at a time to adjust. If it’s too sticky, add more potato starch.
- MAKE DUMPLING (watch video): Tear off a small piece of dough and loosely cover the rest with plastic-wrap. Press the piece of dough into a disk with your hand, then rub the top side that’s going to be in contact with the rolling-pin with a bit of potato starch, so it doesn’t stick. Then roll the dough out, letting the bottom/stickier side form a friction against the counter to help it spread out (stone counter would actually work better than wood counter). The shape doesn’t have to be perfect because it doesn’t matter. Now place a filling in the middle, then bring the sides of the wrapper upwards to enclose. Twist the tighten the wrapper on top, trying to form a firm and tapered tip, then simply twist the tip off with your fingers until it breaks away. Gather the scrap-dough and repeat with the rest.
- STEAM THE DUMPLING: You can now freeze the dumpling until hard, then keep in an air-tight bag for up to 1 week in the freezer. Place each dumpling on top of a thinly sliced carrot to avoid sticking, then steam on high heat inside a steamer for 5 min for unfrozen dumplings, and 8 min for frozen dumplings. Serve immediately with this chili sambal romesco (the wrapper will toughen when it’s cold).
Notes
Among common mushrooms, I would stay AWAY from button mushrooms, oyster mushrooms, and enoki that tends to be flavorless. I would choose shiitaki mushrooms (used in this recipe), crimini, or other types of dark-colored variety.
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31 responses to “DIM SUM MONTH: GLASS DUMPLINGS W/ MUSHROOMS AND SMOKED GOUDA CHEESE”
WOW ! i’ve been preparing a “DOUGH MONTH” compilation that should be launched for middle or end of March (i hope) on http://www.icookstuff.com and what you’ve done is just WOW and so instructive ! BRAVO Lady … :)
Just killing it, Mandy. I just can’t with all these dim sums. PLEASE FEED ME
The video tutorial is perfect – thanks, Mandy!
Omg, the music editing, lol! so perfect and humorous
Tears seem to be a theme for me this morning…just read this and thought it was genius (not man-hating!!! just a little humor. I LOVE all the great men out there!!!).
https://reductress.com/post/the-freshest-male-tears-to-straight-up-bathe-in/
i don’t think anyone’s complaining about a longer dim sum “month” (; you made shaping the dumplings look so easy, but as someone who struggles with plain dumplings, it could be ….interesting.
Um, you’re just too cool. Thanks for the tip! Keep pouring those dim sum recipes into March. I’m ok with it!
Thank you for attaching the recipe the first time I see the shape in the picture on this blog. I want to try to cook
http://www.travel-umroh-haji.com/2017/02/promo-paket-umroh-april-2017-murah.html
wooow!! looks super stunning. love the photography!
You seriously rock! Love your Mochi donuts. I’m going to make your gnocchi this week. Love you off-beat take on classics. Eye and mind of an artist.
Do you think the wrapper can be fried/steamed? I’m celiac, so I haven’t eaten gyoza in nine years. I want a plate full of gyoza.
Cate, I’m not sure about frying cuz I never tried, but you can test with a small piece of dough and see!
Do you have a suggestion for making this without the pork? Will it stick together with just the shiitake? I love your blog and the few recipes I’ve been able to try have been PHENOMENAL, but I’m not able to try too many of them since most of your recipes include meat :( Would love it if you’d try a no-meat month someday!
Chloe, sorry about the late reply. You can try beans instead of Pork and see how that works:)
Mandy help!! Am I not supposed to let the dough sit out (cover with plastic wrap) for too long? I left it sitting on the counter for about 30min and by the time I rolled it out, it cracked and impossible to wrap anything it in.
Also, will these refrigerate well before wrapping? Should I only make the though right before I’m ready to make the dumplings?
Hi Linh, was the dough too wet or dry? It sounds like the dough was too dry to me. Try adding more wheat starch to get the consistency right. DO NOT refrigerate the dumplings. If you want to make it before-hand, freeze them. Even though I think they are best when steamed immediately :)
I love your blog! And your dim sum party has inspired my own!
I tried making this dough and on the first go my dough also cracked. The more I messed with it, the more it was like the cornstarch + water I played with as a kid. But after some youtubing, I learned I have to pour RAGING hot water into the flour as I mixed to cook the dough. I was pouring hot water that was in a measuring cup before. The second time turned out perfect!
Sansan, thanks so much for the feedback! I will put this in the update to remind people :)
Hello Mandy! I tried making these, but my dough was too clumpy even after kneading it for a long time. There were some tiny clumps which were impossible to break down while kneading. The result was a clumpy dough which was impossible to roll without tearing. The consistensy of the dough was exactly as you described it, not too wet and sticky enough, the problem were the clumps. Any tips? Thank u!
Lisa, do you live in a dry or humid climate? What type of potato starch are you using (just to make sure it’s not tapioca starch)? I’m not sure exactly why but sounds like the dough could be a bit dry?
Hey Mandy!
I tried these last night and the filling tasted amazing! I do have some questions about the dough – I used bob’s red mill potato starch. Should I have used an Asian brand instead?
My dough came out nice and pliable. It wasn’t sticky nor dry and even though I left it on my counter covered with plastic for half an hour as I wasn’t done with my filling. However, after steaming, it didn’t come out as transparent as yours. I thought it was because my skin was too thick and so I rolled it on parchment paper which turned out to be an excellent idea because I could get it really thin so easily. Those were a little better but still wasn’t half as transparent when cooked like how yours were. Also, the skin was a little tough. Is it because of the brand of potato starch I used?
Joanna, hmmm I’m really not sure why to be honest. The potato starch I used was an Asian brand, but I’ve never used Bob’s Red Mill before so I can’t say. Perhaps add slightly more water? These dumpling DO HAVE TO BE EATEN within 40 min after steaming or they will turn tough.
Thanks so much for replying! I’ll try with an Asian brand next time! I ate it within a couple minutes of steaming and it was a little tough. Would you mind sharing the brand of potato starch you used? :)
Joanna, I don’t quite remember the brand, but I would first try to add a bit more water to the dough. Sounds like the dough may be just a bit dry.
Hi Mandy,
I’ve tried to look for the tutorial video of wrapping the dumplings but I couldn’t find it. Can you send me the link of the video ?
Regards,
Vu, can you not watch the video in this post?
Hi love the recipie! Am actually making it now and confused- one garlic clove or one head?
Thanks!
LT, it’s one clove!
I tried the dough it was tasty but a pain to form and get right, taste was great but didn’t become see trough at all, whas it because I used sesame oil? I used potato starch and boiling water and a bit salt. Thanks love your site
Jegor, I’m not sure what went wrong but the wrapper isn’t meant to be completely transparent. And also if the wrapper is too thick, it would look more opaque too :)
Thanks I will give it another try and hope it will be better.
Hello Mandy, thank you for sharing such amazing recipe. I‘ve tried this recipe many times, we love it !
Need your help us further, the dough, it takes a lot of effort and it can’t get the effect shown in your video. i failed to make a smooth and not pliable one, it’s hard to wrap it up . Especially, when I used a rolling pin, it’s not easy to push away, resulting in a very thick skin.
It’d be great if you could make a video to should us how you make the perfect dough. THANK U SO MUCH
Li, Hi Elizabeth, I haven’t made this recipe for a long time so I’m answering based on recollection. Could it be that the dough is too dry? Would adding a bit more water help?