Shitake Mushroom and Pork Dumplings with Comté Cheese
Shitake Mushroom and Pork Dumplings with Comté Cheese
Author:
Erin Harris www.thecheesepoet.ca @thecheesepoet
Serves: 70-80
Prep time:
Cook time:
Total time:
I have long thought that Comté cheese lends itself well to the robust umami-laden flavours found in Asian cuisines. Garlic, ginger, shitake mushrooms, and fermented soy sauce all dance alongside the rich complexity of Comté cheese. During one of those long and isolating weeks of the Pandemic years, I played around with the idea of adding Comté into hand formed pork dumplings. Though this take on dumplings is far from traditional, it tastes of comfort and decadence all at once. Dumplings are an important component to the Lunar New Year table, representing wealth and prosperity in the year ahead - and I’m certain these Comté stuffed dumplings will help you celebrate in grand style! Happy Lunar New Year!
Ingredients
Dumpling Ingredients:
- 2 cups finely sliced fresh shitake mushrooms (stems discarded)
- 2 cups shredded savoy cabbage
- 1 lb. ground pork
- 8 ounces Comte cheese, rind removed and cut into ⅛th- inch cubes
- 2 garlic cloves, finely minced
- 2” piece ginger, finely minced
- Cilantro stems and leaves, finely minced
- 3 tsp Shaoxing wine (or Mirin, Sake, or dry Sherry)
- 4 tsp Light soy sauce
- 1 tsp sesame oil
- 1 tsp Kosher salt
- ½ tsp white or black pepper
- 70-80 round dumpling wrappers (1 package)
- Oil for frying
- Water for sealing dumplings
Dipping Sauce
- 2 tsp sugar
- 2 tbsp hot water
- ¼ cup soy sauce
- 2 tsp chinese black vinegar
- 2 tsp chili crisp oil
- 1-2 tsp minced garlic
- 1 tsp sesame oil
Instructions
- Heat a frying pan over medium-high heat with 2-3 tablespoons of neutral oil. Sautee the mushrooms and cabbage until soft and gently cooked through. Set aside to cool.
- In a large bowl, mix together the ground pork, cooled mushrooms and cabbage, garlic, ginger, cilantro, Shaoxing wine, soy sauce, sesame oil, salt and pepper. Using your hands, mix together really well until fully combined.
- To make the dumplings: peel one wrapper off the stack and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper. Place 1 scant tablespoon of filling in the centre. Place one cube of Comte cheese in the centre of the dumpling. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats. Finish so the dumpling is curved slightly, with the pleats on the top. Reference photos for further guidance.
- Place on a tray and cover with plastic wrap or a damp tea towel to keep the dumplings from drying out while you prepare the remaining dumplings.
- Prepare the dipping sauce by mixing all of the ingredients together. Set aside until ready to serve.
- To cook the dumplings, heat 2 tsp neutral oil in a non-stick pan over medium high heat. Make sure your pan has a lid that fits it well.
- Once the pan is hot, add the dumplings to the pan, pressing down on each to flatten the base onto the pan. Cook around 10 to 12 dumplings per batch.
- When the base of the dumplings are golden brown, add ½ cup of water into the pan. Place the lid on the pan sealing in the steam, then leave for 7 minutes (any less and the pleats won’t be cooked through so if your water dries out, add a bit more).
- Remove the lid – most of the water should be evaporated, and the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp. Remove the dumplings from the pan and transfer to a serving plate. Repeat with remaining dumplings. Serve the warm dumplings with the dipping sauce.
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