Umami Shiitake Dumplings

Instructions

1. Rehydrate Shiitake Mushrooms

   1 min hands-on20 min waiting

   • Place dried shiitake mushrooms in a bowl and cover with boiling water.
   • Soak for 20 minutes until softened, then finely dice and set aside.

2. Prepare Dough

   10 min hands-on20 min waiting

   • Combine whole wheat flour with hot water in a mixing bowl until a shaggy dough forms.
   • Knead on a clean surface for 8–10 minutes until smooth and elastic.
   • Cover with a damp tea towel and let rest for 20 minutes.

3. Prepare Vegetables and Aromatics

   5 min hands-on

   • Finely slice the leek and dice the white mushrooms.
   • Mince the garlic, ginger, and scallions.

4. Cook Vegetable Filling

   15 min hands-on

   • Heat olive oil in a frying pan over medium heat.
   • Sauté sliced leek for about 5 minutes until softened.
   • Increase heat to medium-high, add diced white mushrooms, and cook until caramelized, about 5–7 minutes.
   • Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
   • Deglaze with sake and cook until liquid reduces completely.

5. Incorporate Remaining Filling Ingredients

   2 min hands-on15 min waiting

   • Crumble firm tofu into the pan and stir gently.
   • Add diced shiitake mushrooms, minced scallions, soy sauce, vinegar, and sesame oil.
   • Mix thoroughly and season with salt to taste.
   • Remove from heat and let filling cool completely.

6. Shape Dough

   3 min hands-on

   • Roll rested dough into a log about 1½ inches in diameter.
   • Cut into 12 equal pieces and keep covered with a damp tea towel.

7. Form Dumplings

   10 min hands-on

   • Roll out each dough piece into a thin circle about 3 inches in diameter.
   • Place a heaping teaspoon of filling in the center.
   • Fold into a half-moon shape, pinching edges and pleating each side 3 times.
   • Repeat with remaining dough and filling.

8. Cook Dumplings

   4 min hands-on8 min waiting

   • Heat olive oil in a nonstick frying pan over medium-high heat.
   • Arrange dumplings flat-side down without overlapping and cook for 2 minutes until golden.
   • Add a splash of water, cover with a lid, and steam for 8 minutes until dough is tender.

9. Serve Dumplings

   2 min hands-on

   • Remove lid and let any remaining water evaporate.
   • Transfer dumplings to a serving plate and serve hot with dipping sauce.
   • Cooking tips:
   • Use hot water for the dough to make it pliable and easier to knead.
   • Ensure the filling is completely cool before wrapping to prevent soggy dough.
   • For an extra-crispy base, cook dumplings uncovered for an additional minute after steaming.
   • Add a pinch of chili flakes to the filling for a spicier kick.