Roy Choi’s Veggie Dumpling Recipe
The trailblazing food truck chef shares a go-to.
3 P.M. Dumplings with Mushroom Filling
Servings: 4 to 6
Scallion Dipping Sauce
- 2 Tbsp. crushed toasted sesame seeds
- 2 cups soy sauce
- 3 Tbsp. gochugaru (Korean chili flakes)
- ½ cup toasted sesame oil
- ¾ cup rice vinegar
- 2 Tbsp. sugar
- 1 bunch scallions (about 8 scallions), trimmed and thinly sliced
Mushroom (Veggie Duxelles) Filling
- 8 oz. button mushrooms
- 5 oz. shiitake mushrooms
- ¼ cup neutral oil (canola, grapeseed, vegetable, etc.)
- 1 large shallot (about 3 oz.), finely chopped
- ½ cup dry white wine
- Kosher salt or coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. thinly sliced chives
- ½ cup finely chopped napa cabbage or green cabbage
- 1 bunch scallions, thinly sliced, plus more for garnish
- 2 Tbsp. minced ginger (from about a 2-inch knob)
- 2 Tbsp. minced garlic
- 1 tsp. gochugaru (Korean chili flakes)
- 1 Tbsp. crushed toasted sesame seeds
- 2 Tbsp. oyster sauce
- 2 tsp. toasted sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar (unseasoned)
- 1 egg
- Chili oil (optional), for serving
For Wrapping the Dumplings
- 1 cup all-purpose flour, for dusting
- 50 to 60 round dumpling wrappers, about 3-inches wide
- 1 beaten egg or a small dish of water
Prepare the Scallion Dipping Sauce (if using); set the sauce aside.
Finely chop the mushrooms with a knife or in a food processor.
Add the oil to a medium skillet or sauté pan set over medium heat. When shimmering, add the shallot. Cook the shallot for less than 1 minute, stirring, until it becomes fragrant and translucent. Add the mushrooms to the pan, and cook everything for 2 to 3 minutes more, stirring, until most of the moisture has cooked out of the mushrooms and their edges are slightly browned.
After 2 to 3 minutes, add the white wine and deglaze the pan, using a spatula to scrape up any browned bits. Season the shallot and mushrooms with salt and pepper. Once the wine has been absorbed by the mushrooms, add the chives, toss to combine, then remove the pan from the heat. Cool to room temperature.
In a medium mixing bowl, add the cabbage, scallions, ginger, garlic, gochugaru, sesame seeds, oyster sauce, sesame oil, soy sauce, vinegar and egg. Season with salt and pepper, and mix well. Add cooled mushroom mixture to the cabbage mixture and combine.
Wrap the dumplings. Dust a clean work surface with a few small handfuls of flour, then spread out the dumpling wrappers in a single layer. Spoon a heaping teaspoon (or about ½ tablespoon) of filling into the center of each wrapper, then use a finger to dab the edges of the wrapper with egg wash or water. Close the dumplings by gently folding them in half like a taco, then use your fingertips to press out any air pockets and pinch-seal the edges, working to keep the filling in the center.
Fill a large pot about ⅔ of the way with salted water. Bring the water to a boil, then reduce to a simmer.
Carefully add the dumplings to the pot, in batches of 10 or so, and cook, without stirring, until the dumplings rise to the surface and the skins become translucent and tighten around the filling, about 3 to 5 minutes. Remove the dumplings from the pot using a spider or slotted spoon, and drain.
Top with a handful of sliced scallions, and serve immediately.
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