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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@judyjoochef Instagram profile imageThrilled to be back on Good Morning America, this time celebrating the solar eclipse with some delights for kids!

From the galaxy-inspired Rice Krispies Treats to the Celestial Chocolate Moon Pies, it was a joy to share these space-themed treats. Cooking should always be an adventure!

A huge thanks to @goodmorningamerica for the opportunity to spread a little cosmic culinary magic.

For the recipe go to:  https://www.goodmorningamerica.com

And, a big thank you to @toryburch for my galaxy inspired outfit! 

#JudyJoo #GoodMorningAmerica #SolarEclipse #KidsTreats #CulinaryMagic #SpaceyDesserts #CelestialTreats #FoodieFun #ExploreTheUniverse #CulinaryJourney #ChefLife #ChefsOfInstagram #FoodCulture #PassionForFood #ricekrispytreats #baking #abcnews #kidsrecipes4 days ago via Instagram
@judyjoochef Instagram profile imageHad a fabulous time @jonesroadbeauty at their flagship store in NYC @jonesroadbeautyflagship where I got a fabulous makeover for a completely fabulous no-makeup makeup look.  My make up artist @floby1 matched my colors perfectly and i walked out of the store feeling gorgeous!  I am in love with the tinted foundation cream and miracle balm— which I use on my lips and cheeks. So easy. I’m always in a rush so I like that everything can also be applied with your fingers and you don’t have to bother with brushes. 
Thank you Jones Road and @justbobbidotcom for having me!
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@judyjoochef Instagram profile imageSolar eclipse of the heart! ❤️ from NYC… not totality, but still tres cool to see. 

#eclipse #newyork #solareclipse1 week ago via Instagram
@judyjoochef Instagram profile imageWhip up these Mung Bean Pancakes for a traditional savoury treat. I have so many memories eating these totally addictive pancakes in Gwangjang market in Seoul. 

Packed with flavours from finely chopped cabbage kimchi, spring onions, and red chilli, these pancakes are a classic in Korean cooking. I like to add some pork for extra savouriness, and it’s all held together with blended mung beans for a crispy yet soft texture.

The accompanying dipping sauce, a blend of soy sauce, vinegar, sesame oil, and gochugaru, adds the perfect tangy and spicy kick to complement the pancakes.

Serve these pancakes hot with the special dipping sauce for a delicious fusion of flavours.

Check out the full recipe and add a Korean twist to your pancake game – link in bio!

#JudyJooKitchen #MungBeanPancake #KoreanFood #SavouryPancake #Kimchi #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #AsianCuisine #Foodie #FoodLover #FoodPhotography3 weeks ago via Instagram