Soy-Squid Ink Dumplings with Clarified Mushroom Consommé

Name: Soy-Squid Ink Dumplings with Clarified Mushroom Consommé
Prep time: 60 minutes
Cook time: 60 minutes
Total time: 2 hours
Yield: 4
Cuisine: Inspired By Kikkoman, Menu Inspiration Videos
Ingredients: Black Dumpling Dough (Soy + Squid Ink); 8 fluid ounces (1 cup) Kikkoman® Soy Sauce; 1 teaspoon squid ink; 1 egg yolk; ½ teaspoon neutral oil; 8 fluid ounces (1 cup) water (adjust as needed); 6.6 ounces (1½ cups) all-purpose flour; Mushroom Filling; 1 shallot, minced; 1 tablespoon garlic, minced; neutral oil for sautéing; 7 ounces assorted mushrooms, chopped; 1½ teaspoons white miso paste; 1 teaspoon Kikkoman® Soy Sauce; 1 teaspoon mushroom powder; salt and pepper, to taste; Clarified Mushroom Consommé; 0.5 ounce dried shiitake; 0.5 ounce dried porcini; 7 ounces fresh assorted mushrooms; ½ shallot, sliced; 1 garlic clove, smashed; 20 fluid ounces (2½ cups) water; 0.5 fluid ounce (1 tablespoon) Kikkoman® Soy Sauce; white pepper, to taste; Raft; 2 egg whites, lightly whisked; 1 tablespoon mirepoix, finely chopped (optional); Garnish; sautéed chanterelle mushrooms

Image for Soy-Squid Ink Dumplings with Clarified Mushroom Consommé

Yield

Prep Time

60 minutes

Cook Time

60 minutes

Total Time

2 hours

kikkoman products used:

Soy Sauce

About this recipe

A modern interpretation of dumplings featuring a hand-laminated dough infused with Kikkoman® Soy Sauce and squid ink for striking color and depth. Filled with a delicate blend of sautéed mushrooms seasoned with white miso and soy, the dumplings are served in a crystal-clear consommé made from dried porcini, shiitake, and fresh mushrooms, clarified with egg whites for a refined finish. Garnished with seasonal mushrooms, herb oil, and fresh herbs, this dish highlights soy sauce as both a seasoning and structural element while showcasing pure summer umami.

ingredients

Black Dumpling Dough (Soy + Squid Ink)
8 fluid ounces (1 cup) Kikkoman® Soy Sauce
1 teaspoon squid ink
1 egg yolk
½ teaspoon neutral oil
8 fluid ounces (1 cup) water (adjust as needed)
6.6 ounces (1½ cups) all-purpose flour

Mushroom Filling
1 shallot, minced
1 tablespoon garlic, minced
neutral oil for sautéing
7 ounces assorted mushrooms, chopped
1½ teaspoons white miso paste
1 teaspoon Kikkoman® Soy Sauce
1 teaspoon mushroom powder
salt and pepper, to taste

Clarified Mushroom Consommé
0.5 ounce dried shiitake
0.5 ounce dried porcini
7 ounces fresh assorted mushrooms
½ shallot, sliced
1 garlic clove, smashed
20 fluid ounces (2½ cups) water
0.5 fluid ounce (1 tablespoon) Kikkoman® Soy Sauce
white pepper, to taste

Raft
2 egg whites, lightly whisked
1 tablespoon mirepoix, finely chopped (optional)

Garnish
sautéed chanterelle mushrooms
sautéed morel mushrooms
herb oil (chive or shiso)
fresh herbs or edible flowers

directions

Black Dumpling Dough

Whisk Soy Sauce, squid ink, egg yolk, oil, and water.
Combine with flour and knead until smooth, about 8 to 10 minutes.
Wrap and rest for 30 minutes. Roll thin and cut into rounds.

Mushroom Filling

Sauté shallot and garlic in oil until soft.
Add mushrooms and cook until caramelized and dry.
Stir in miso, soy sauce, and mushroom powder; season to taste.
Cool before filling dumplings.

Folding and Assembly

Place 1 teaspoon filling in the center of each dough circle.
Fold edges up and pleat toward the center to form a pouch-style dumpling.
Steam or boil until tender, approximately 3 to 4 minutes.
Keep warm until plating.

Clarified Mushroom Consommé

Simmer dried shiitake, porcini, fresh mushrooms, shallot, and garlic in water for 45 to 60 minutes. Add soy sauce in the last 10 minutes. Strain and cool slightly.
Stir egg whites (with mirepoix if using) into the cooled broth. Slowly heat to a gentle simmer; a raft forms, trapping impurities.
Simmer 15 to 20 minutes; create a hole in the raft for circulation.
Carefully ladle clear broth through cheesecloth.

Plating

Arrange 2 to 3 dumplings in a wide white bowl.
Add sautéed chanterelles and morels.
Pour clarified consommé tableside.
Finish with drops of herb oil and fresh herbs or edible flowers.

Recipe created in partnership with Chef Mark Rivera. 

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE