Wild Mushroom and Truffle Dumplings

This luxurious fusion mandoo has been one of the most popular dumplings on the menu at my restaurants. The mushroom duxelle goes beautifully well with dwengjang, heightening the umami hits on all levels. Vegetarians and meat eaters alike love this little bundle of flavour.


Makes about 45 dumplings

  • 50 thin, round eggless wonton wrappers, 10cm (4in) diameter


  • 100ml (3.fl oz) extra virgin olive oil
  • 10g (1/4 oz) thyme, washed and dried
  • 10g (1.4 oz) oregano, washed and dried
  • 10g (1/4 oz) rosemary, washed and dried


  • 180ml (6.fl oz) soy sauce
  • 1 tbsp black truffle paste
  • 3 tbsp black truffle oil
  • 2. tbsp lemon juice
  • 2 tbsp yuja (yuzu) juice
  • 2 tbsp mirin
  • 2 tsp rice wine vinegar
  • 2. tsp caster sugar


  • 2 garlic cloves, grated or finely chopped
  • 1/2 small onion, finely diced
  • 350g (12oz) shiitake mushrooms, stems removed and roughly sliced
  • 350g (12oz) shimeji mushrooms, stems removed and roughly sliced
  • 350g (12oz) portobello mushrooms, caps peeled, stems removed and roughly sliced
  • 85g (3oz) dwengjang (Korean soy bean paste)
  • 85g (3oz) unsalted butter, at room temperature
  • 2 tsp porcini powder
  • 40g (1.5 oz) black truffle paste
  • 35g (1.25 oz) chives, finely chopped
  • sea salt and freshly ground black pepper


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.

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