Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami-packed spinach and mushroom dumplings sit in a spicy, lip numbing, yet delicious mala broth.
Soak the dried forest mushrooms in warm water for 10 minutes. Agitate occasionally to dislodge any grit.
Remove the mushrooms from the water, without disturbing any grit that has settled to the bottom. Discard this water.
Soak the dried mushrooms in 1 cup of boiling water for 30 minutes. Agitate occasionally.
Remove the mushrooms from the water, squeeze any remaining moisture out, and set aside. Retain the soaking water for the mala broth.
Dice the garlic.
Dice the fresh mushrooms. Sauté in the butter until moisture has evaporated off and they are starting to brown.
Add the diced garlic and sauté another minute or two.
Remove from heat and set aside.
Squeeze out any remaining moisture from the spinach.
Add the rehydrated forest mushrooms, sautéed mushrooms, spinach, chives, soy sauce, egg yolk, truffle slices (if using), and sesame oil to a food processor.
Pulse process the ingredients so that they are still a little chunky.
Take a gyoza wrapper and add 1/2 Tbsp of filling to the centre. Wrap according to your preference. See the video.
Sit each dumpling on a slice of carrot in a steamer.
Steam the dumplings for 10 to 12 minutes.
Sichuan style broth
Preheat the oven to 120 degC.
Whisk together the miso and vegetable oil.
Dice the carrots, leeks, celery, onions (rinse, but keep skin on), red pepper, white parts of the green onions, and ginger.
Separate the head of garlic into cloves and rinse. Smash under a knife, keeping skin on.
Pit all the ingredients on a baking tray, drizzle with the miso oil mixture, and toss.
Roast the vegetables for 2 hours, until they have softened and browning, but not blackening. Toss the vegetable after 60 minutes.
Add the roasted vegetables to a large saucepan with 3 liters of cold water.
Add the cup of retained soaking water from the dried mushrooms.
Put over a low heat and allow the broth to come up to a simmer - occasional bubbles.
Simmer for 1.5 hours
Add the 1 Tbsp chilli flakes, 1 Tbsp sichuan pepper, and 1 Tbsp chilli bean sauce.
Simmer for another 30 minutes.
Strain all the solids from the broth. Strain again through a fine strainer.
Dice the 4 mild chillis into 1cm sections.
Blanch in the broth for 2 minutes. Remove and set aside.
Test the "mala-ness" (spiciness - numbing qualitof the broth. Add more chilli or sichuan pepper accordingly. Keep in mind there will be more sichuan pepper added to the bowl.
Serving
Warm 4 bowls.
Place 6 dumplings in each bowl.
Add 1 tsp soy sauce, 1/2 tsp ground sichuan pepper, 1/2 tsp ground white pepper, and 250 - 350ml of mala broth.
Sprinkle over some diced blanched red chillis, diced green onion, and add a splash of chilli oil.