I’ve never really had the patience to make any homemade dumpling by now, but those fig, gorgonzola, walnut & mushroom dumplings definitely changed my mind since I made them. Making the homemade dough always scares me a bit as I don’t have a special machine for that, which add an extra difficulty when it comes to roll it out as flat as possible. This is also the case with this dumpling dough, which is supposed to be about 1mm thick, but the texture is actually not so fragile and makes it easier to work with, beyond the fact that you’ll still have to remain patient. If you’re a too lazy ass to do the dough by your own, which I can also understand, you can usually find some in asian supermarkets, already shaped into discs.
I’m a big fan of gyozas, particularly for their texture: those cute fluffy and comforting pockets are soft inside and crispy inside, and are the best definition of simple and efficient. But I don’t usually choose the gyozas on the menu when I go to restaurant, because I always find the fillings slightly too basic and always the same everywhere. Those fig, gorgonzola, walnut & mushroom dumplings are then the perfect picture of my kind of dumplings: sweet & sour, cheesy – to lift the taste up -, smoky and crispy; the whole gathering into the perfect palette of autumnal flavors.
I traveled a bit at the last minute to Prague this weekend – pictures might come soon to the blog, but you can still see the first ones on my Instagram – and one major problem when you come back from a weekend or holidays is that you’ll usually find a sadly empty fridge. Even though they take a bit of time to make, the perks of those fig, gorgonzola, walnut & mushroom dumplings is that they’ll go perfectly into your freezer and won’t take more than 5 minutes to be ready when you take them out. Freeze the dumplings when they are ready to be cooked, then when you want to eat them you just need to pour them into slightly salted boiling water for 1 to 2 minutes, then fry them into some sesame oil until crispy.
The fig, gorgonzola, walnut & mushroom dumplings can be eaten like this, with some soy sauce, or even in a asian style soup or broth instead of the noodles. You can also skip the Speck if you want a vegetarian version.
More asian recipes:
Coconut curried noodle soup with kale & peanuts
Thai soup with prawns, coconut & curry
- 120g spelt flour
- 120g white flour
- 130-140mL boiling water
- 1/2tsp salt
- Potato or corn starch - to dust
- 180g mushrooms - porcini mushroom kind
- 60g Gorgonzola
- 40g Speck
- 2 ripe figs
- A dozen of walnuts
- 2 branches fresh rosemary
- 1 garlic clove
- 1 knob of butter
- Salt & pepper
- 1tbsp sesame oil / dozen of dumplings
- 1. Prepare the dumpling dough: in a salad bowl, stir flours and salt together. Make a hole in the center, then pour it boiling water and mix with a spoon. When the dough starts to be shaped, knead it on a floured working surface for about 10 minutes. It should be firm and not sticky. Shape into a ball, flour slightly and put in a salad bowl. Cover with a damp towel and let raise for about 2h.
- 2. Knead the dough for about 5 more minutes, then let rest again for 30 minutes.
- 3. When the dough has rested, turn it into 3 separate and equal balls. Roll the dough into 3cm diameter sticks, then cut each stick into 12 equal dough pieces. Dust each piece of dough with starch, then take one and press it to a disc. Using a rolling pin, roll the disc until you get a perfect circle of 1 to 2mm thick. Set aside and cover with a damp towel so that they it won't dry out. Repeat the process for the other dumpling wrappers.
- 4. Prepare the filling: cut mushrooms in tiny cubes. Melt a knob of butter in a frying pan, then add mashed garlic and mushrooms. Salt and pepper, then add chiseled rosemary. Cook for a few minutes, then add speck in small pieces. Let fry for 3-4 more minutes then turn off fire. Add gorgonzola in small pieces into the filling and stir well to melt it. Add shredded walnuts and figs cut in pieces and stir well again.
- 5. Fill and fold the dumplings: take one dumpling wrapper onto your hand palm and add one small tablespoon of filling in its center. Fold one half of the wrapper onto the other one, then seal the edges with your fingers (_you can help you with the second gif above_). Starting from the left side and using your fingers, fold the edges like a fan toward the right side, while trying to seal well the folds with your fingers, so that the dumplings won't open. You should get about 10-12 folds for each dumpling. Set aside and repeat the process for the other dumplings, until to not have ingredients anymore.
- 6. Cook the dumplings: heat one spoon of sesame oil in the frying pan, then add a dozen of dumplings, "flat" side downwards. Let fry until the lower side get a nice golden color, then add a bit of water to the frying pan and cover immediately with a lid. Let simmer for 3-4 minutes, until the dumplings are cooked and the water is absorbed. Take off the lid, then let fry for 2 more minutes, until the flat side is crispy - you can also add a bit more sesame oil again if you want.
- 7. Repeat the process for the 2 other dozens of dumplings. Serve warm with soy sauce.