Mushroom Korma Dumplings

Mushroom Korma Dumplings with Achaari Gochujang Sauce

These Mushroom Korma dumplings by friend and cookbook author Diana Kuan pair brilliantly with my Achaari Gochujang dipping sauce and just in time for Lunar New Year! Red-colored food are considered lucky on this day.

Was a thrill to collaborate with Diana on this recipe. We used to host an Indian-Chinese supper club together called Tangra, a tribute to the Kolkata neighborhood that is home to generations of Hakka Chinese and a cuisine that is a perfect mix of Chinese food traditions and Indian ingredients.

These tasty nutty dumplings taste great either pan-fried or steamed, and the recipe below will give you an option to do either. The most traditional folding method is the crescent shape, listed in the recipe below, but you can use the filling with another favorite dumpling fold if you’d prefer or just simply seal them at the top with no pleating.

Mushroom Korma Dumplings with Achaari Gochujang Sauce
Makes 45-50 dumplings


Dumpling Ingredients
3 tablespoons olive oil, plus more if needed
16 ounces mushrooms (cremini, button, or portobello), finely chopped
1 cup frozen peas
1⁄2 cup Brooklyn Delhi Coconut Cashew Korma Simmer Sauce
1⁄4 teaspoon salt, plus more to taste
1⁄8 teaspoon freshly ground black pepper
1 package (1 lb) pre-made dumpling wrappers
2 tablespoons high-heat cooking oil (grapeseed, peanut, sunflower, safflower,
avocado, vegetable, or canola oil)


Achaari Gochujang Dipping Sauce
1 tablespoon Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar
1 tablespoon gochujang (I use this one)
1 tablespoon tamari or soy sauce
1 tablespoon Asian sesame oil
2 tablespoons rice vinegar
2 teaspoons honey (adjust to your own taste)

*Special equipment: Parchment paper, tongs. For pan-frying dumplings: skillet with lid. For steaming the dumplings: bamboo or metal steamer set.

Method

Combine ingredients for Achaari Gochujang Dipping Sauce into a bowl and set aside.

Heat a pan over medium heat and add the olive oil. Once the oil is hot, add
the mushrooms and sauté for 10 minutes, stirring often, until well-browned.
Add more olive oil if the mushrooms start sticking to the pan. You would
ideally like most of the water in the mushrooms to be cooked out. Stir in the
peas. Add the Coconut Cashew Korma and stir well to combine. Cook for another 4 minutes, until the peas are softened. Add the salt and pepper, and adjust the
flavor with more salt if needed. Remove from the heat, transfer to a bowl, and
allow to cool for 10 to 15 minutes.

Fill a small dish of water and set it next to you. Line a plate with parchment
paper for the finished dumplings.

Make sure your wrapper is laying flat on a plate or tabletop as
you’re completing the dumpling. Put a tablespoon of filling in the center, leaving
about 1 inch of wrapper empty all around the filling. Dip your finger in the
water and moisten the edges all around.


There are many ways to fold a dumpling and if you prefer, you can just seal your dumping at this point by pressing the edges together.  If you'd like to pleat your dumpling, here is one way to do it with a diagram for visuals: Take the thumb and index fingers on both hands, and make a 1⁄2 inch pleat and fold it down to the left. Hold the first pleat down with your left hand, and make a second pleat with your dominant hand and fold it down to the left, overlapping the first pleat by about half-way. Make a third pleat that overlaps the second pleat in the same manner. Continue making the pleats, turning the dumplings as you go, until you have at 5 to 6 pleats total. Bring the back (part without pleats) up to meet the front (part with pleats) and seal. The dumpling should be in a crescent shape. Transfer them to a plate lined with parchment paper.

To pan-fry the dumplings: Make sure to use a large flat-bottomed skillet or a
wok with a wide flat surface area, and have a lid ready. Heat the skillet or wok
over medium-high heat until a bead of water sizzles and evaporates on contact.
Add the high-heat cooking oil and swirl to coat the bottom. (Don’t skimp on the
oil; the amount is integral for the pan-fried dumplings to develop their
signature brown and crispy bottoms and not become glued to the pan.)

Working in batches, line the dumplings in the pan, smooth side down. Make sure not to overcrowd. Cook for 1 to 2 minutes, or until the smooth side starts to brown. Lower the heat to medium. Carefully add about 2/3 cup of water to the pan, and immediately cover with a lid to contain the spitting oil. Allow the dumplings to steam for about 6 minutes, until all of the water has evaporated. Remove the lid, and loosen the dumplings with a spatula. They should be golden brown on the bottom. Repeat with the remaining batches. Turn off the heat.

To steam the dumplings: Place the dumplings at least 1 inch apart in the
steamer trays lined with parchment. Add about 1 inch of water to a skillet or
shallow pot that’s big enough for the steamers to fit inside. Bring the water to a
rolling boil. Once the water is at a full boil, set the steamer baskets inside the
skillet/pot, cover with a lid, and steam the dumplings for 10 minutes if doing a
double layer of baskets, or 8 minutes if doing one basket. Carefully remove the
baskets and set on large dinner plates to serve. Repeat using fresh parchment
paper liners to finish the dumplings.

Serve the dumplings with the Achaari dipping sauce.

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