Mushroom and Kimchi Filled Dumplings with a Chili Dipping Sauce
Eniko created this dish for Masterchef UK Professionals Season 18. Mushroom and kimchi filled dumplings with a chilli dipping sauce, inspired by Enikő's Skills Test where she faced a Korean dumpling challenge set by 2020 finalist Philli Armitage-Mattin. This improved recipe addresses the judge feedback — properly sized 9–10cm wrappers replacing the undersized originals, finely diced mushrooms for better texture and filling ratio, and the full range of Korean seasonings including gochugaru and Szechuan pepper. The vinegar-forward dipping sauce preserves what Philli praised as really offsetting the flavour of the dumplings, while Marcus Wareing acknowledged Enikő's nerves in unfamiliar culinary territory.
- Time: 70 min
Source: Relaxed Recipes
Ingredients
- MAKE THE DUMPLING DOUGH
- Combine the flour and salt in a large mixing bowl. Pour the boiling water over t
- Add the cold water and the teaspoon of oil, then bring the dough together with y
- Turn out onto a clean surface and knead for 8–10 minutes until smooth, supple, a
- PREPARE THE FILLING
- Dice the mushrooms as finely as possible — aim for 2–3mm pieces, roughly the siz
- Heat the neutral oil in a large frying pan or wok over high heat. Add the diced
- Add the garlic and ginger, cooking for 30 seconds until fragrant. Add the draine
- Stir in the gochugaru, soy sauce, sesame oil, Szechuan pepper and sugar. Cook fo
- Fold in the crumbled tofu and sliced spring onions off the heat. Taste and adjus
- MAKE THE DIPPING SAUCE
- Combine the rice wine vinegar, soy sauce, gochugaru, sesame oil and sugar in a s
- Add the grated ginger, minced garlic, sliced spring onion and sesame seeds. Set
- ROLL AND CUT THE WRAPPERS
- Unwrap the rested dough and divide it in half. Roll one half into a log roughly
- Using a small rolling pin, roll each piece into a round approximately 9–10cm in
- Keep finished wrappers covered with a damp tea towel at all times — they dry out
- FILL AND FOLD THE DUMPLINGS
- Place a wrapper in your palm. Add a generous tablespoon of cooled filling to the
- Dip your fingertip in water and moisten the entire edge of the wrapper. Fold the
- For a pleated finish: hold the sealed dumpling with the flat bottom edge facing
- COOK THE DUMPLINGS
- Heat a tablespoon of neutral oil in a large non-stick frying pan over medium-hig
- Fry for 2–3 minutes without moving until the bottoms are golden and crispy
- Pour in approximately 60ml of water per batch and immediately cover with a tight
- Remove the lid and cook for a final 30 seconds to re-crisp the bases
- SERVE
- Arrange the dumplings on a warm plate, crispy side up, with the dipping sauce al