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Soy-Squid Ink Dumplings with Clarified Mushroom Consommé
Serves
4
Total Time
2 hours
Prep Time
60 minutes
Cook Time
60 minutes
About
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.
