Tamara Graffen - Pork and Shiitake Mushroom Dumplings
with Chinese Spiced Broth and Soy Quail Eggs
Soy Quail Eggs
8 quail eggs
100ml soy sauce
1 tbsp caster sugar
Pork and Shiitake Dumplings
200g fatty pork mince
2 garlic cloves
1 long red chilli, deseeded and roughly chopped
1cm piece ginger
1 cup coriander leaves, roughly chopped
1 tsp chinese five spice
2 tbsp soy sauce
1 tsp caster sugar
Salt, to taste
Chinese Spiced Broth
1 tbsp oil
2 chicken wings, cut into small pieces
2 garlic cloves, finely chopped
2 long red chillies, finely chopped
2cm piece ginger, finely sliced
50ml soy sauce, plus extra to season
1 tsp sansho peppercorns
1 cinnamon quill
1 star anise
200g gelatinous chicken stock
Mirin, to taste
Crispy Chicken Skin
Chicken skin from 2 chicken breasts
Salt, to season
3 garlic cloves, peeled and crushed
5 dried red chillies, roughly chopped
Chilli Oil, Mushrooms and Myoga
200g assorted Asian mushrooms, sliced
20ml Chilli Oil
4 Japanese myoga ginger heads, bottom ends trimmed and cut into halves lengthways
Crispy Bean Curd
3 bean curd skins, finely chopped
Flour, to dust
Oil, for deep frying
Finely chopped spring onion, to garnish
- Pre-heat over to 180C.
- For the Soy Quail Eggs, bring a small saucepan of water to the boil and then reduce heat to low to continue to simmer. Lower the quail eggs gently into the boiling water and soft-boil for 2 minutes and 5 seconds. Remove from the boiling water and plunge immediately into an ice bath until eggs are cool enough to handle. When cool, gently peel away the shell.
- Meanwhile, combine the remaining ingredients in a small bowl and place soft-boiled quail eggs into the mixture. Place another smaller bowl on top of the quail eggs in the mixture to ensure that they are submerged. Set aside in the mixture to infuse for at least 40 minutes. Remove from soy mixture and pat dry when ready to serve.
- For the Pork and Shiitake Filling, blitz all ingredients, except plain flour, together in the bowl of a small food processor until thoroughly combined. Set aside in the fridge until needed.
- For the dumpling dough, whisk 50ml boiling water into the flour and salt in a medium bowl using chopsticks or a knife, then bring dough together with your hands in the bowl. Tip the dough out onto a lightly floured bench and knead until smooth, about 5 minutes. Form the dough into a ball and set aside at room temperature under an upturned bowl to rest for at least 15 minutes.
- After the dough has rested, briefly knead the dough again before lightly flouring and rolling through a pasta roller to the second thinnest setting. Using a ring cutter, to cut the dough sheets into 24 x 7cm rounds.
- Fill each round with 1 teaspoon of Pork and Shiitake Filling and fold into half. Press the edges together to seal and wrap the narrow ends across each other at the front to seal, as for tortellini. Set the dumplings aside on a lightly floured, flat baking tray, covered with cling film, until needed.
- For the Spiced Chicken Broth, heat a medium saucepan over high heat. Add oil and chicken wing pieces and fry, stirring occasionally, until the pieces are well caramelised. Add ginger, garlic and chilli to the pan and stir-fry briefly. Deglaze the pan with soy sauce and stir, scraping the bottom of the pan. Add chicken stock, star anise, cinnamon and sansho pepper, along with 1 litre water. Cook the broth for at least 30 minutes. Taste and adjust flavour and consistency with soy sauce, mirin and water as necessary to achieve a well-balanced broth. Strain the broth through a fine sieve into a clean saucepan. Cover and keep warm until needed.
- For the Crispy Skin, place the chicken skin onto a baking tray lined with baking paper, drizzle with a small amount of oil and season with salt. Cover with another piece of baking paper and then place another baking tray on top. Place into the pre-heated oven until golden and crispy, about 30 minutes.
- For the Chilli Oil, place the garlic cloves and chillies in a small heat-proof bowl. Heat a small amount of oil until almost smoking and then pour over the garlic and chillies. Set aside to infuse for 10 minutes.
- For the Chilli Oil Mushrooms and Myoga, add a tablespoon of the Chilli Oil to a frying pan and place on the stovetop over medium heat. When hot, add the mushrooms and stir fry briefly until the mushrooms are just wilted. Remove mushrooms from the pan and set aside until ready to serve.
- Add the myoga to the hot pan, cut side down, and cook until charred before turning over and cooking on the other side until tender, approximately 1 minute. Remove from the pan and set aside until ready to serve.
- For the Crispy Bean Curd, heat oil in a small saucepan to 180C.
- Toss the bean curd skins lightly in flour and deep fry in a small saucepan of oil until crispy. Remove from oil and drain on paper towel. Season immediately with salt and set aside until ready to serve.
- To serve, return Chinese Spiced Broth to the heat and bring to the boil. Add dumplings, in batches and cook for 3 minutes or until dough is al dente and filling is cooked.
- Meanwhile, place Chilli Oil Mushrooms on the bottom of each serving bowl. Place 2 halves of the myoga on each plate, angled upwards, around the edges of the mushrooms. Arrange Pork and Shiitake Dumplings on top. Place shards of chicken skin around the plate. Crush some chicken skin along with pieces of crispy bean curd skins and scatter over each dish. Balance Soy Quail Eggs on top of the dumplings, sprinkle over chopped spring onion and serve with Chinese Spiced Broth in a jug on the side.