Bok Choy and Shiitake Dumplings
- Total Time:
- 1 ½ tablespoon avocado oil
- 2½ tablespoons garlic, minced
- 2 tablespoons ginger, finely chopped
- 4 oz beancurd, finely chopped
- 1 pound baby bok choy, stems and leaves separated, finely chopped
- 10 pieces dried wood ear mushrooms, rehydrated, finely chopped
- 9 pieces dried shiitake mushrooms caps, rehydrated, finely chopped, 1 tablespoon stock reserved
- ¼ cup green onion, white and green parts finely chopped
- ½ cup shallots, finely chopped
- 1¼ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1½ teaspoon sesame oil
- 25-30 dumpling wrappers
- 2 tablespoons Chiankiang vinegar
- 1½ tablespoons light soy sauce
- ½ teaspoons sesame oil
- 1 teaspoons ginger, minced
- 2 teaspoons chili oil (optional)
- Place wood ear and shiitake mushrooms in separate bowls. Add very hot (near boiling) water, enough to cover mushrooms and cover bowls with a lid or plate. Set aside to rehydrate for 30 minutes.
- Once rehydrated, finely chop wood ear mushrooms and set aside. Squeeze shiitake mushrooms to remove excess water, remove stems, finely chop and add to bowl containing wood ear mushrooms. Reserve 1 tablespoon of shiitake stock, set aside.
- In a skillet, over medium-high heat add avocado oil. Add ginger and garlic and cook for 2 minutes or until fragrant. Lower heat to medium and add shallots. Cook for 3-4 minutes or until shallots are translucent.
- Add bok choy stems and cook for 3 minutes or until cooked through. Add shiitake, wood ear mushrooms, bean curd, and shiitake stock, and cook for 3 minutes. Add bok choy leaves and cook for 1 minute.
- Add kosher salt and white pepper, cook for one minute. Turn off heat and stir in green onions and sesame oil. Place in a mixing bowl, allow mixture to cool.
- Remove dumpling wrappers from package and place on a lightly floured surface. Keep covered with a dry towel.
- Remove one dumpling wrapper from the stack. Scoop 1 tablespoon of filling onto dumpling wrapper. I’ve provided a link on various folding techniques, by Wei's Red House Kitchen my personal favorite is at the 3:30 mark of the video.
- After folding, place on a parchment paper lined baking sheet. Once filled with dumplings, place in freezer. After a couple of hours, place in a reusable bag. If cooking immediately, see below for methods + instructions. Dumplings are will keep in the freezer for up to 4 weeks.
To Store To avoid the dumplings from getting stuck to each other, I like to freeze dumplings on a baking sheet first and then place them in a reusable bag. Dumplings are good in the freezer for 4 up to weeks.
To Cook There are a number of ways you can cook your dumplings. Depending on how I’m feeling, I either steam or pan fry them.
- Line a bamboo steamer with perforated parchment paper or cabbage leaves.
- Place dumplings into steamer, giving each dumpling 1½ inches of space between each dumpling.
- Add 2 inches of water to a pan that’s wide enough to hold the bamboo steamer. Place the steamer into the pan and adjust flame to medium-high heat.
- Once water begins to boil, cook for 10 mins.
- Once cooked, remove steamer from pan, remove the lid and enjoy with chili oil or vinegar + soy sauce dip.
- Add 1 tbsp avocado oil to a pan over medium high heat. Once pan is hot, add dumplings, and placing each dumpling 1 ½ inches apart.
- Check the bottom of one dumpling, once you see a nice golden bottom (2-3 mins) add 3 tbsps of water to the pan and cover with lid.
- Once dumplings are cooked through (3-4 mins) plate the dumplings and enjoy immediately with chili oil or vinegar sauce