Active Time: N/ATotal Time1 HR 40 MIN
Yield: Serves : 8
t Onsen in San Francisco, chef George Meza bathes plump, silky mushroom dumplings and slightly bitter bok choy in a clear, mineral-rich dashi broth for this elegant, warming soup. A final drizzle of tamari and hot chile oil adds savory depth and heat, and a sprinkling of dill makes for a light, refreshing finish. The dumplings freeze well—shape a batch ahead of time, and freeze in a single layer on a parchment paper–lined baking sheet, then transfer to a plastic freezer bag, and freeze up to 1 month. Cook dumplings from frozen for quick assembly.
- 4 quart filtered water
- 3 ounces kombu
- 3 ounces dried bonito flakes
- 2 tablespoons tamari or soy sauce, plus more for serving
- 7 tablespoons grapeseed oil, divided
- 1 1/4 pounds fresh hen-of-the-woods or oyster mushrooms, cut into 1-inch pieces (about 10 cups)
- 1 medium-size yellow onion (about 10 ounce), thinly sliced
- 1 large garlic clove, finely chopped
- 1 bunch scallions (about 4 1/4 ounces), thinly sliced
- 1 3/4 teaspoons kosher salt
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1 (12-ounce) package square wonton wrappers
- 1 (1 1/2-pound) head bok choy, sliced
- Chopped fresh dill, for serving
- Chile oil, for serving (optional)
How to Make It
Step 1 Make the kombu broth
Combine 4 quarts water and kombu in a large pot. Heat over medium-high until water begins to steam and small bubbles form around kombu (do not boil), about 15 minutes. Remove from heat, and stir in bonito flakes. Let steep 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir in tamari, and keep broth warm.
Step 2 Make the dumplings
Heat 3 tablespoons grapeseed oil in a large skillet over high. Add half of mushrooms, and cook, without stirring, until mushrooms begin to brown, about 2 minutes. Stir mushrooms. Cook, without stirring, until well browned, about 3 minutes. Remove mushrooms from skillet, and repeat with 3 tablespoons grapeseed oil and remaining half of mushrooms. Remove mushrooms from skillet, and set aside. Heat remaining 1 tablespoon grapeseed oil in skillet over medium. Add onion and garlic, and cook, stirring often, until onion is very tender, about 20 minutes. Remove from heat.
Finely chop half of browned mushrooms; transfer to a medium bowl. Place remaining half of mushrooms in a food processor. Add onion mixture, and process until a paste forms, about 2 minutes. Transfer mixture to bowl with chopped mushrooms. Stir in scallions, salt, sesame oil, and pepper until combined.
Place 1 heaping teaspoon mushroom mixture in center of each of 48 wonton wrappers. Lightly brush edges of wrappers with water; fold 1 corner of each over to opposite corner, and pinch edges together to seal. Set dumplings aside.
Bring a large saucepan filled with salted water to a boil over high. Add bok choy, and cook just until tender, about 2 minutes. Using a slotted spoon, remove bok choy from water. Add one-third of dumplings to bok choy cooking water, and cook until dumplings are tender and float to surface, about 2 minutes. Remove from water, and repeat 2 times with remaining dumplings.
To serve, place 6 dumplings and 1/4 cup bok choy in each of 8 serving bowls. Top each with 1 1/2 cups kombu broth. Garnish with fresh dill, and serve with tamari and, if desired, chile oil.
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