12965 Matsutake-Stuffed Duck Dumplings in Rich Broth Serves 8 Wed Aug 06 08:14:20 -0700 2008 Tue Feb 03 05:44:41 -0800 2009 Licensed http://www.chow.com/recipes/12965 Tue, 03 Feb 2009 13:44:41 GMT In terms of desirability, the matsu-take mushroom comes close to the truffle, and in Japan, there is no equal. Matsutakes are harvested in pine forests in the fall and can be quite expensive. If matsutake mushrooms are not available, substitute cèpes (porcini) in these mushroom-stuffed quenelles.

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  • Combine the dashi stock, salt, soy sauce, and sake and bring to a boil. Reserve, simmering. (The stock can be made several days in advance and reheated for use.)
  • Mix the ingredients for the dumplings together, except for the mushrooms and cornstarch. (The dumpling filling can be prepared 1 day in advance.)
  • Scoop some of the duck mixture onto a kitchen spoon.
  • Dust the mushroom pieces in cornstarch, press a piece of mushroom into the center of the duck mixture, and add a bit more duck mixture to encase the mushroom.
  • Using a second kitchen spoon, scrape the dumpling off into the simmering stock, as in preparing quenelles. Repeat until all of the dumplings are formed and are poaching in the simmering stock.
  • Simmer the dumplings for 5 minutes, or until firm enough to hold their shape.
  • Remove the dumplings and add the tofu to the simmering stock and continue to cook for 2 to 3 minutes more.
  • Slice the dumplings in half, trimming the bottom of each half so they will stand up in the bowl. Place 2 halves in each bowl and add some tofu and broth. Garnish with sliced scallion. Serve immediately.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 6 cups [1.4 L] dashi stock (see page 216)

    ]]>     1 teaspoon [5 mL] salt

    ]]>     4 teaspoons [20 mL] “lite” soy sauce

    ]]>     1 tablespoon [15 mL] sake

    ]]>     8 ounces [225 g] ground duck meat (about 1 cup [240 mL])

    ]]>     1 tablespoon [15 mL] red miso (aka miso)

    ]]>     ½ teaspoon [3 mL] ginger, grated

    ]]>     2 eggs, lightly beaten

    ]]>     1 teaspoon [5 mL] mirin

    ]]>     8 matsutake mushroom caps, cut into 1-inch [2.5-cm] pieces, blanched briefly in dashi stock, and cooled

    ]]>     ½ tablespoon [8 mL] cornstarch

    ]]>     1 block silken tofu, cut into ½-inch [1-cm] rectangles or decorative shapes

    ]]>     3 scallions, green parts only, very finely sliced diagonally, for garnish

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