Chewy Santari Mushroom Dumpling Soup
[Special Vegetarian Recipe] Santari Mushroom Dumpling Soup and Patties (No Meat!)
Introducing a special vegetarian recipe featuring Santari mushrooms (a type of King Oyster mushroom), known for their chewy texture that mimics meat and their deep flavor. Curious about the taste of dumplings made with mushrooms instead of meat? Here’s a simple and satisfying vegetarian dish.
Ingredients for Dumplings and Patties- 1 King Oyster Mushroom (Santari variety or similar), finely minced
- 1 block Firm Tofu, mashed and squeezed thoroughly with a cheesecloth to remove excess water
- 1/2 Red Bell Pepper, finely diced
- 1/2 Yellow Bell Pepper, finely diced
- 1/2 Zucchini, finely diced
- 1 bunch Garlic Chives, finely chopped
Vegetable Broth Ingredients- 1 piece Dried Kelp (Kombu), approximately 5x5cm
- 2 Dried Shiitake Mushrooms
- 1 stalk White part of Leek
Seasoning for Dumplings and Patties- 0.5 Tbsp Salt
- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Vegetarian Oyster Sauce (e.g., shiitake mushroom-based)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chili Oil
- Pinch of Black Pepper
- 1 Tbsp Rice Flour or Glutinous Rice Flour (helps bind the mixture)
- 1 piece Dried Kelp (Kombu), approximately 5x5cm
- 2 Dried Shiitake Mushrooms
- 1 stalk White part of Leek
Seasoning for Dumplings and Patties- 0.5 Tbsp Salt
- 1.5 Tbsp Soy Sauce
- 0.5 Tbsp Vegetarian Oyster Sauce (e.g., shiitake mushroom-based)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chili Oil
- Pinch of Black Pepper
- 1 Tbsp Rice Flour or Glutinous Rice Flour (helps bind the mixture)
Cooking Instructions
Step 1
Start by thoroughly washing all the vegetables for the dumplings and patties: Santari mushrooms, tofu, bell peppers, zucchini, and garlic chives. Finely mince the mushrooms, bell peppers, and zucchini. For the tofu, mash it and then wrap it in a cheesecloth, squeezing out as much water as possible. This step is crucial to prevent the filling from becoming too watery.
Step 2
Prepare the mashed tofu. Once mashed, wrap it in a cheesecloth and squeeze firmly by hand. Removing as much moisture as possible will ensure your dumpling and patty mixture holds together well.
Step 3
Finely dice half a red bell pepper and half a yellow bell pepper. These add a lovely color and sweetness to the filling, making your finished dishes more visually appealing.
Step 4
Finely dice half a zucchini. Zucchinis can release a lot of water, so if you’re concerned about the mixture being too wet, you can place the diced zucchini in a sieve for a few minutes to drain some of its liquid.
Step 5
Clean and finely mince the Santari mushrooms. Heat a little perilla oil (or cooking oil) in a pan over medium heat. Add the minced mushrooms and sauté. Season with a pinch of salt. Continue to cook until all the moisture has evaporated and the mushrooms become slightly chewy. Sautéing enhances the mushroom’s flavor and texture.
Step 6
In a large bowl, combine the squeezed mashed tofu, diced red and yellow bell peppers, diced zucchini, and the sautéed minced mushrooms. Add the salt, soy sauce, vegetarian oyster sauce, minced garlic, chili oil, pepper, and rice flour (or glutinous rice flour). Mix everything thoroughly to create the dumpling filling or patty mixture.
Step 7
Once the main ingredients are combined, gently fold in the finely chopped garlic chives. Avoid overmixing at this stage, as it can make the chives lose their fresh flavor. Just mix until everything is incorporated.
Step 8
Now, let’s make the Santari mushroom patties (Donggeurangttaeng). Heat a generous amount of cooking oil in a pan over medium-low heat. Take spoonfuls of the mixture and flatten them into small patties. Cook for about 5 minutes on each side, until golden brown and cooked through. Ensure they are cooked thoroughly inside without burning.
Step 9
Your delicious ‘Santari Mushroom Patties’ are now ready! They boast a savory and delightfully chewy texture.
Step 10
Next, we’ll prepare the chewy ‘gullim’ style dumplings. Take portions of the remaining mixture and roll them into bite-sized balls. Lightly dip each ball into a thin slurry of starch and water, then roll them generously in rice flour (or glutinous rice flour). This coating will give the dumplings a wonderfully chewy exterior when cooked.
Step 11
While the dumplings are being prepared, let’s make the vegetable broth for the soup. In a pot, combine water with the dried kelp, dried shiitake mushrooms, and the white part of the leek. Bring to a boil, then reduce the heat. Remove the kelp once the water boils, and let it simmer gently for about 10-15 minutes to extract a rich and clean vegetable flavor.
Step 12
Gently place the prepared gullim dumplings into boiling salted water. Blanch them for about 3-4 minutes until they float to the surface. Carefully transfer the blanched dumplings into the pot of simmering vegetable broth.
Step 13
Let the dumplings simmer in the broth for another 5 minutes to ensure they are fully cooked through. Ladle the dumpling soup into bowls. Garnish with the pre-sautéed Santari mushrooms (or your chosen mushroom) and fresh chives (or thinly sliced scallions) for a beautiful finish. Your delicious and hearty ‘Santari Mushroom Dumpling Soup’ is complete! Enjoy it with kimchi or pickled radish for a complete meal.
