Salesforce Culinary TeamThe Chef's Counter

Crystal Mushroom Dumplings with Shiitake XO

This recipe was created collaboratively by the Sydney Culinary Team as they planned EOQ/EOY snacks. With Lunar New Year as inspiration they decided to embrace the occasion by crafting delicious dumplings that could be enjoyed by as many people as possible, including those with dietary restrictions.

Recipe bySydney Culinary Team

Crystal Mushroom Dumplings with Shiitake XO
Makes36 dumplings
DietariesDairy-free, Gluten-free, Vegan option

Ingredients

Ingredient quantities shown in U.S. units.

Crystal Dumpling Dough

  • 14 Tbsp100gWheat starch
  • ¾ cup85gTapioca starch
  • 3 Tbsp21gCorn starch
  • 1¼ cup175mlWater
  • 2 tsp10mlSunflower oil
  • as neededas neededCorn starch, for kneading

Mushroom Filling

  • 5 each5 eachDried shiitake (soaked overnight in water)
  • 1 lb500gFresh shiitake
  • 1 lb500gOyster mushrooms
  • 1 lb500gBaby spinach
  • 2 Tbsp30gGinger
  • 2 Tbsp30gGarlic
  • 1 bunch1 bunchSpring onions (save 1 bulb for garnish)
  • 8oz tin454g tinWater chestnuts
  • to tasteto tasteVegetarian oyster sauce
  • to tasteto tasteSesame oil
  • to tasteto tasteSalt
  • to tasteto tasteWhite pepper
  • as neededas neededCorn starch
  • as neededas neededToasted white sesame seeds (optional)

Shiitake XO

  • ¾ cup100gDried shiitake (soaked overnight in water)
  • ½ cup + 2 Tbsp95gShallots
  • ¼ cup + 3 Tbsp63gGarlic
  • ½ cup + 2 Tbsp95gGinger
  • 2 Tbsp20gRed chilli
  • 1¾ cup375mlSunflower oil
  • ¼ tsp1gWhite peppercorn
  • ½ tsp2gFennel seeds
  • pinchpinchChilli flakes
  • 3 Tbsp50mlXiaoxing cooking wine
  • to tasteto tasteMushroom soy

Assembly

  • 1 bulb1 bulbSpring onion
  • ¼ bunch¼ bunchCoriander

Special Equipment

  • Bamboo steamer basket and ld
  • Wok
  • Food processor
  • Rolling pin

Method

Crystal Dumpling Dough

  1. Mix the wheat starch, tapioca starch, and cornstarch in a bowl.
  2. In a medium pot, combine 3/4 of water and vegetable oil. Cover and bring to a boil. Remove from heat as soon as it boils.
  3. Quickly stir in one-third of the starch mixture until lumps form. Add another third, mixing for 1 minute to form a paste. Add the rest and mix for 2 minutes until a shaggy dough forms. Add remaining water if needed. Cover and let rest for 5 minutes.
  4. Dust a clean surface with cornstarch. Knead the dough in the pot with a spatula for 3 minutes, then knead by hand on the surface for 1–2 minutes until smooth and stretchy.
  5. Roll the dough into a 1½-inch thick, 15-inch long log, dusting with cornstarch as needed.
  6. Divide into 36 pieces (12–14g each). Lightly dust with cornstarch and cover with a bowl while preparing the filling.

Mushroom Filling

  1. Soak dried shiitake overnight in hot water.
  2. Remove stems and blitz in the food processor, reserving the liquid to later cook in.
  3. Blitz fresh shiitakes and oyster mushrooms in batches.
  4. Drain and blitz water chestnuts.
  5. Blitz ginger and garlic to a paste. Saute until softened.
  6. Saute spinach and squeeze excess liquid out. Chop.
  7. Saute mushrooms in batches in a hot pan, trying to get a bit of colour.
  8. Mix together and season with salt, pepper, oyster sauce and sesame oil.
  9. Add a tablespoon of cornflour at a time to help bind. Ensure to cook out each time you add. It should just hold together.
  10. Remove from heat and chill.

Shiitake XO

  1. Soak dried shiitakes overnight in hot water
  2. Remove stems and blitz in food processor, reserving the liquid to later cook in
  3. Finely chop shallot.
  4. Blitz shallot, garlic and ginger in a food processor, with 200ml of sunflower oil to a paste.
  5. Deseed chilli and finely chop.
  6. Heat oil over medium heat in a heavy based pan or a wok if you have access to one.
  7. Add shallot, garlic, ginger, being careful not to burn.
  8. Remove from pan when light caramelisation has occurred.
  9. Add the shiitake and chilli to the pan and fry until it starts to become crispy.
  10. Add spices and continue to cook for an extra minute.
  11. Turn down heat and add back in the garlic and ginger mixture along with the shaoxing wine and reserve shiitake liquor.
  12. Cook down until liquor has become syrup-like consistency.
  13. Season with the soy sauce and fish sauce if desired.

To Assemble

  1. Roll each dumpling dough wrapper into a rough square 8x8cm.
  2. Place filling 1 heaped teaspoon of the mushroom filling into the centre of the square.
  3. Gently dab water with index finger around edges of dumpling wrapper, then fold opposite corners to the middle and gently pinch together
  4. Repeat with 3rd then 4th corners, bringing all to centre, eventually creating a “cross” before sealing carefully to ensure all air is gently pushed out then seal pinching together.
  5. Repeat with remaining dough and filling.

To Serve

  1. Place bamboo steam over a pot of simmering water.
  2. Place dumplings onto greaseproof perforated parchment paper.
  3. Place the dumplings and paper into a steamer, cook for 4 mins.
  4. Whilst cooking, finely slice your spring onion on a bias, and pick and wash your coriander leaves.
  5. Once cooked remove and place in mixing bowl with 2 Tablespoons of shiitake XO and a dash of soy, sesame oil and toasted sesame seeds
  6. Place in a bowl, garnish with spring onion and coriander and enjoy!