Vegetarian Burgundy Mushroom Soup Dumplings | 蘑菇素食小笼汤包

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By Cooking With Shan Shan

Vegetarian Burgundy Mushroom Soup Dumplings | 蘑菇素食小笼汤包

Name: Vegetarian Burgundy Mushroom Soup Dumplings | 蘑菇素食小笼汤包
Prep time: 2 h 10 min
Cook time: 1 h
Total time: 3 h 10 min
Cuisine: Asian, Chinese
Ingredients: • 1½ cups All-purpose Flour; • ⅔ cup Boiling Water; • 2 tsp. Vegetable Oil; • 1 tsp. Olive Oil; • 1 tbsp. Butter; • ½ Diced Onion; • ¼ tsp. Brown Sugar; • 1 clove Minced Garlic; • 2 tsp. Tomato Paste; • 1 tsp. Light Soy Sauce; • ¼ cup Red Wine (works well with burgundy or pinot noir); • 2 ½ cups Veggie Broth; • 3 sprigs Thyme; • 1 Bay Leaf; • ½ cup Dried Porcini Mushrooms or any fresh mushrooms of your choice; 1.5tsp Agar Agar Powder; • 8 oz Chopped Cremini Mushrooms or white mushroom; • 1tsp. Light Soy Sauce; • 1 tbsp. Butter; • ½ cup Diced Carrot; • ¼ cup Diced Celery; • 1 tsp. Light Soy Sauce; • 1 clove Minced Garlic; • 2 tbs. Minced Scallion; • 1 tbsp. Minced Parsley; • ¼ tsp. Pepper; • ½ tsp. Salt; • A bunch of Shredded Fresh Ginger; • 1 tbs Dark Chinese Vinegar; • 1 tbs of Light Soy Sauce

24 steps

Prep:2h 10minCook:1h

How to properly enjoy soup dumpling? 1. Put the dumpling into a Chinese soup spoon. 2. Let some of the bottom of the soup dumpling hang over the edge of the spoon or dish. 3. Nibble on this overhanging portion which is on the bottom side of the dumpling. It will make it easier for step 4, which is to...Suck out the soup. 4. Once the hot soup is sucked out, you have neutralized the dumpling, dipping in the sauce with a few slices of ginger, then you can now safely plop into your mouth.

Updated at: Fri, 31 May 2024 20:15:03 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories244.7 kcal (12%)

Total Fat6.1 g (9%)

Carbs38.1 g (15%)

Sugars3.6 g (4%)

Protein7.7 g (15%)

Sodium858.6 mg (43%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Make the dumpling dough

Step 1

Place all purpose flour in a medium bowl and use a spoon to create a deep well. Add oil and just-boiled water in the center of the well and mix with a fork until the dough is shaggy.

Step 2

Continue to mix by hand inside the bowl until all the loose flour is pressed together into a ball.

Step 3

Transfer to a clean surface and knead for 5 minutes. The dough should be smooth and stretchy like soft modeling clay.

Step 4

Place the dough in a plastic bag and seal it well, pushing out all of the excess air as you close the bag.

Step 5

Set aside and let the dough rest at room temperature for 1 hour before using.

Make the soup broth

Step 6

Using a medium saucepan, melt butter and olive oil over medium heat. Add brown sugar and onions until well-browned, about 8 minutes. Add garlic and cook until fragrant and stir in tomato paste until the onions are evenly coated. Add soy sauce and wine to deglaze the pan, for about 1 minute. Add vegetable broth, porcini mushrooms, bay leaf and thyme, and bring to a boil. Lower heat and simmer until broth reduces, 6-8 minutes.

Step 7

After the soup is finished, strain and discard the solids.

Add agar agar powder

Step 8

Measure out 1¾ cups of the strained soup and return to the saucepan. Whisk in 1 ½ tsp of agar agar until all the powder dissolves. Bring the soup to a boil and turn off the heat.

Step 9

Pour mixture into something close to a 9 x 13" baking pan or a shallow dish to make a thin layer that will cool quickly and be easy to cut up.

Step 10

Refrigerate mixture for 20 minutes or until it's completely cooled and set.

Filling prep

Step 11

Toss cremini mushrooms in soy sauce and set aside. In a medium saucepan, melt butter over medium heat. Sauté chopped carrots and celery until soft, about 5 minutes. Stir in mushrooms and sauté until juices just begin to release, about 2 minutes. Remove from heat and set aside to cool. Combine with remaining filling ingredients in a bowl, which are minced garlic, chopped scallion, minced parsley, pepper and salt. Mix well.

Step 12

Remove soup mixture from the fridge, it should be formed into a firm gelatin sheet by now. Run the bamboo filling spatula or a knife along the edges to loosen and remove from the pan. Chop the mixture into ⅛" cubes, and set aside as you prepare the filling.

Step 13

Combine all filling ingredients from the recipe into a bowl and mix well. The filling will be fully cooked by the steamer.

Step 14

Add in the broth jelly cubes and mix in evenly. Store filling in the refrigerator until you're ready to assemble the dumplings.

Roll out the wrapper and assemble dumplings

Step 15

After 1+ hours, remove the dough from the plastic bag. Cut the ball in half and put the other half back in the plastic bag and seal well.

Step 16

On a clean surface, dust some flour to start, roll out the dough into a 14" log, using the ruler below. Cut into 14 equal pieces and place under a damp towel so they don't dry out.

Step 17

Or simply use a kitchen scale and weigh every cut piece on the kitchen scale, each piece should weigh approximately 10-12g.

Step 18

One at a time, flatten each disk with the heel of your palm and roll out with the dough roller until it's paper-thin and 4" in diameter. Pick up and rotate the dough often to keep it from sticking.

Step 19

Tip: Avoid rolling out wrappers in batches so that the thin dough doesn't dry out. Fill and assemble the dumplings immediately.

Step 20

Delicately take the wrapper and hold it in your slightly cupped hand or place it on the counter. Using a spatula, scoop 1 heaping tablespoon of filling and place in the center.

Step 21

Use both sets of index fingers and thumbs to pleat and pinch the rim of the wrapper repeatedly to form a closed satchel. Pinch and twist the top so the soup stays sealed inside. Place finished dumplings on parchment paper until ready to steam.

Steam dumplings

Step 22

Place the bamboo steamer in a skillet or sauté pan larger than 8". Fill with about 1" of water. Tip: Keep a cup nearby to replenish the water level as it evaporates.

Step 23

Line the bamboo steamer trays with parchment liners and place the assembled dumplings in the steamer about ½" apart.

Step 24

Steam each batch of dumplings over boiling water for 10 minutes. Serve immediately with or without dipping sauce (to make dipping sauce, mix all ingredients from the dipping sauce recipe in a small bowl).

View on Full Recipe on Shan's Website

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