Tender, porcini mushroom filling. Rich in oyster and black bean-gelatin soup; All assembled together in a paper-thin dough pleated into pretty little gems. I don’t know whats better the broth, or the buttery moist thin dough or the porcini filling.
I want to thank Bon Appetit for inspiring me to this shanghai soup dumpling; as I made my very own vegan kind as these winter nights dipping these hot soup dumplings into a pool of sesame spicy vinaigrette, will surely warm you up
For the dough
2 1/2 cups All Purpose baking Flour
1 Tsp salt
1tsp sesame oil
1 Cup hot water
1 Cup Mushrooms
1 small sized cabbage thinly sliced
1 Onion, thinly sliced
1 thumb size cube of ginger, thinly sliced
3 Cloves of Garlic, thinly sliced and minced
1 Tbsp soy sauce
1 Tbsp brown sugar
1/2 cracked pepper
1 tbsp rice vinegar
1 cup oyster mushroom, cleaned and dried
1 green chili
1 tbsp black bean paste
Handful of coriander
1 tbsp sugar
1 tbsp vinegar
3 cups of water
1. Prepare the dough & let it sit for one hour.
2. mince all vegetables.
3. In a bowl add the cabbage and salt and set aside for 30 minutes
4. Soak porcini mushrooms in hot water until tender, drain water and mince the mushroom.
5. Chop the onions into tiny pieces, mince the ginger and garlic
6. Squeeze cabbage and drain any excess water, add the ginger, garlic onions, and the porcini, season with cracked pepper, saffron, and soy sauce and rice vinegar.
7. Stir and set aside.
- In a medium heated pot, add oyster mushrooms, 1 green chili, fresh coriander, soy sauce, 1tbsp brown sugar, 1 tbsp black bean paste, vinegar and 3 cups of water
- bring to a boil for 20 – 30 minutes
- drain broth into a large surface tray, add unflavoured raw gelatin, mix well and let cool down before refrigerating for 1 hour.
- once broth has set into a gelatin, using a sharp knife, gently make lines horizontally and vertically and using chopsticks or a spoon removes the perfectly small cubed broth.
Transfer soup gelatin pieces into the bowl of cabbage, mushroom, ginger, garlic, mix well and cover and refrigerate. while you roll out the dough.
In a food processor add, the flour and salt and pulse for 10 seconds, gradually add the water and oil until the mixture had combined together, remove and transfer the dough onto a surface and begin knitting, cover and let it rest for an hour.
After, roll dough into hot dog sized length, and cut. Roll dough into a perfect circle, add 1 tbsp of the filling be generous with the gelatin soup and begin pleating making sure filling is secured into the dough.
Steam for 25 – 28 minutes on top of a cabbage and preferably using a bamboo steamer, however, any would do.
server with a low sodium soy sauce and sesame vinegarette garnished with spring onions, toasted sesame seeds, and thinly sliced cayenne