Wild Mushroom and Truffle Dumplings

Method

For the herb oil, in a medium deep pan, slowly and gently heat the olive oil and add the herbs. Remove from the heat and leave it to steep for 30 minutes. (The longer the oil sits with the herbs, the stronger the flavour will be.) Meanwhile, to make the truffle dipping sauce, whisk together all the ingredients in a small bowl.

Remove the herbs from the steeping oil then heat the oil over a medium heat. Add the garlic and onion and cook until softened, stirring often. Add the mushrooms and dwengjang and cook, stirring occasionally, for 15–20 minutes, or until the mixture becomes dry. Remove from the heat and stir in the soft butter. Chop the mushroom mixture into small pieces using a food processor (or by hand into 5mm/ 1/4 in pieces). Set aside to cool, then add the porcini powder, truffle paste and chives and mix well. Season with salt and pepper.

For the dumplings, fill a small bowl with water. Working with one wrapper at a time on a clean surface, spoon 25g (1oz) of the filling into the centre of the wrapper. Dip a forefinger in the water and run it along the edges of the wrapper to moisten. Fold the wrapper in half away from you. Starting at the top of the half circle and working towards the ends, press firmly together to seal, pressing out any air bubbles. Take the pointy ends of the half circle and pull them together, folding them downwards and towards each other so they overlap slightly and form a shape that resembles a nurse’s cap. Dab the place where the ends meet with a little water and pinch together to seal. Lay the dumplings in a steamer basket, leaving at least 2.5cm (1in) of space between the dumplings, as they will expand when cooked. (Cook the dumplings in batches, if needed.)

To cook, bring the water in the steamer base to a steady simmer. Set the steamer basket over the water, cover and steam the dumplings for 7 minutes, or until cooked through. Repeat with the remaining dumplings, if needed. Serve immediately with the dipping sauce.