This tasty take on the traditional dumpling uses a combination of mushrooms, black beans, ginger and scallions topped with creamy almond butter for a punch of flavour.
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90 ml (6 tbsp) vegetable oil
5 shallots, diced
4 cloves garlic, diced
285 g (10 oz) shiitake mushroom caps, thinly sliced
250 ml (1 cup) canned black beans, rinsed
75 ml (5 tbsp) pickled ginger, finely sliced (reserve half for garnish)
8 scallions, finely sliced (reserve half for garnish)
30 ml (2 tbsp) chopped cilantro
30 ml (2 tbsp) rice wine vinegar
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15 ml (1 tbsp) dark sesame oil
Salt and pepper, to taste
50 ml (1/4 cup) almond butter, divided
1 pkg dumpling wrappers
Black sesame seeds, for garnish
125 ml (1/2 cup) teriyaki sauce
In a frying pan, place vegetable oil. Over medium heat, sweat shallots and garlic until translucent; add mushrooms. Season with salt and pepper and cook until mixture is dry, about 7 minutes. Remove from heat and let mushrooms cool.
In a medium bowl and using the back of a fork or potato masher, mash black beans. Fold in ginger, scallions and cilantro; add rice vinegar and sesame oil. Season with salt and pepper. Once mushrooms are cooled, fold gently into bean mixture.
Spoon 1 ml (1/4 tsp) of the almond butter onto a dumpling wrapper. Top with 15 ml (1 tbsp) of the mushroom filling. Wet edges with water, fold over one side and press edges closed. Wet crease with water and crimp edges of the dumpling to seal. Continue with remaining wrappers and filling.
Bring a large pot of lightly salted water to a boil. Gently boil 12 pieces at a time for about 3 minutes or until they float. Remove from water, pat dry and place in a hot frying pan with a little vegetable oil and fry on one side until golden brown, then turn onto other side to brown.
Garnish with black sesame seeds, thinly sliced scallions and ginger and drizzle with teriyaki sauce.
Makes 60 dumplings.
Source: Recipe created by chef Anthony Rose of The Drake Hotel in Toronto for the Almond Board of California.
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