FILET & THREE MUSHROOM PAN FRIED DUMPLINGS
INGREDIENTS
1/2 LB OF FILET
1 MEDIUM PORTOBELLO MUSHROOM
4 SHIITAKE MUSHROOMS
1 MAITAKE MUSHROOM
1 HEAD OF FENNEL
1 MEDIUM YELLOW ONION
3 GREEN ONIONS, THINLY SLICED
3 CLOVES OF GARLIC, MINCED
1 TBSP OF FRESHLY GRATED GINGER
4 STEMS OF TARRAGON , MINCED
1 TBSP HOISIN SAUCE
1 TBSP OF SESAME OIL
1 TBSP OF SRIRACHA SAUCE
50 WONTON WRAPPERS
VEGETABLE OIL
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
SIMPLE DIPPING SAUCE INGREDIENTS :
SOY SAUCE
RICE WINE VINEGAR
LIGHT BROWN SUGAR
SRIRACHA SAUCE
SESAME OIL
MINCED GINGR
2 GREEN ONIONS
MINCED TARRAGON
DIRECTIONS
Start off by bringing the filet to room temperature before searing.
Next, pat down the filet to dry the surface, this way the meat will sear and not steam, then season well with salt and pepper on all sides.
Now, sear the filet (on all sides) in a cast iron skillet over med-high heat, with 1 Tbsp of ghee (butter and oil work). Sear each side until it develops a golden brown color, about 1-2 minutes per side.
Once all sides of the filet have been properly seared, remove from heat and let cool for 10 minutes before slicing into small cubes.
While the filet is cooling begin to prep the rest of the ingredients for the dumpling filling.
To prepare the mushrooms, clean off the flesh with a damp towel and remove the stems. Then chop them all into a small dice and set aside until needed.
Next, small dice the fennel and onion, mince the garlic and tarragon, thinly slice the green onions and grate the ginger.
Once all the ingredients are prepped, begin to saute the yellow onion and fennel, in the same cast iron skillet from the filet, over med-high heat with 1 Tbsp of vegetable oil. Season with salt and pepper and saute for 3-4 minutes or until they begin to soften.
Next, add in the garlic and mushrooms and saute for another 3-4 minutes, until mushrooms soften and onions begin to brown.
Now remove from heat and place vegetables into a large bowl to cool completely.
Once cooled, add in the diced filet pieces, minced tarragon, thinly sliced green onions, grated ginger, sesame oil, sriracha sauce, and hoisin sauce to the bowl and mix to combine well.
Next, place the dumpling filling into a food processor and blend into a ground meat consistency.
Once the texture of the filling is prepared, begin to construct the dumplings. Place a small bowl of water by your side and a kitchen cloth to keep your work surface dry.
Now, take a (defrosted) wonton wrapper and place it on a clean surface, scoop out a small amount of the dumpling filling and place it into the middle of the wonton wrapper.
Next, with your finger or a food safe brush place water along the edges of the wonton wrapper, this enables the sides to stick together when you pinch the edges closed.
To close the dumpling, start by pinching the top two sides together, then pinch together the two corners.
Next, start on one side and create a pleat, then pinch it together to seal. Continue pleating and pinching until you reach the middle, then complete the other side the same way.
Finish off by running some more water over the top ridge of the dumpling. Then repeat until all the filling has been used.
When you are ready to fry the dumplings, heat up 1-2 Tbsp of vegetable oil (start with 1 add more if needed) in a large skillet over medium heat.
Make sure to add in the dumplings in a single layer and also not to over crowd the pan. Then fry on both sides on medium heat for 2-3 minutes or until golden brown in color.
Serve with a simple dipping sauce made with 1/3 cup of soy sauce, 4 tsp of rice wine vinegar, 3 Tbsp of light brown sugar, 2 Tbsp of sriracha sauce, 2 tsp of sesame oil, 1 Tbsp minced tarragon, and 2 tsp of minced ginger. Mix to combine and serve in a small bowl garnished with thinly sliced green onions.
SERVE TOGETHER & ENJOY!
