BellyQ Chef Bill Kim`s Chicken and Mushroom Dumplings - Los Angeles News | FOX 11 LA KTTV

BellyQ Chef Bill Kim`s Chicken and Mushroom Dumplings

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CHICAGO (FOX 32 News) -

West Loop hotspot BellyQ is teaming up with men's fashion expert Haberdash to host a charity event called "Fashion Rocks."

The event will feature food from some of Chicago's most acclaimed restaurants and live fashion installations.

All the proceeds will benefit common threads, a non-profit charity that focuses on educating children about different cultures through food and art.

Chef Bill Kim joined FOX 32 News to showcase the food you can try at Fashion Rocks, and give a little more information about the event.

CHICKEN AND MUSHROOM DUMPLINGS WITH DASHI BROTH AND PARMESAN

Yield: 6 Appetizer Sized Portions (4 Dumplings per Person)

INGREDIENTS

For Dashi Broth

  • 5 grams Kombu (Available at Asian Markets & Gourmet Grocery Stores)
  • ½ gallon Water
  • 12½ grams Bonito (Available at Asian Markets & Gourmet Grocery Stores)
  • ¼ cup Soy Sauce
  • ¼ cup Mirin
  • 8 teaspoons Fish Sauce
  • 1 Tablespoon Sesame Oil

For Dumplings

  • 2 ounces Dried Thin Rice Noodles
  • ½ lb. Chicken Thighs, cleaned and ground
  • 6 ounces Button Mushrooms, finely chopped
  • 1½ Tablespoons Tarragon, finely chopped
  • 1 Tablespoon Thai Basil, finely chopped (Available at Vietnamese Markets)
  • 1½ Tablespoons Garlic, finely chopped
  • 1½ Tablespoons Ginger, finely chopped
  • 1 Tablespoon Garlic Chives, finely chopped (Available at Vietnamese Markets)
  • 3 Tablespoons Pickled Ginger, finely chopped
  • 1½ Tablespoons Soy Paste (Available at Vietnamese Markets)
  • 1½ Tablespoons Frozen Lemongrass (Available at Vietnamese Markets)
  • 1½ Tablespoons Fish Sauce
  • 24 pieces Round Dumpling Wrappers, 3" in Diameter
  • To Garnish
  • Parmesan

DIRECTIONS

  1. To create dashi, a Japanese broth, begin by covering kombu in water and letting it soak for 30 minutes to soften. Rinse well.
  2. Place kombu in a large pot and add half a gallon of water. Heat on high until water begins to simmer.
  3. Remove from heat and add bonito flakes, allowing them to steep for 20 minutes.
  4. Strain and discard bonito and kombu.
  5. Season resulting liquid with soy sauce, mirin, fish sauce, and sesame oil. Adjust as needed. Reserve for later use.
  6. Soak rice noodles in room temperature water for 30 minutes. Pat dry and chop.
  7. In a large bowl, combine ground chicken, mushroom, scallion, tarragon, Thai basil, garlic, ginger, garlic chives, pickled ginger, soy paste, frozen lemongrass, and fish sauce.
  8. Cook off a small amount of filling in small frying pan on stove and adjust seasoning as needed.
  9. Place about 2 teaspoons of stuffing in the center of each dumpling wrapper. Using your finger or a small pastry brush, moisten the edges of the wrapper with cold water. Next, fold the wrapper over the filling to form a half-moon shape; pinch together the edges with your fingers to make sure there is a good seal. Moisten the two corners of the half-moon with water and bring them together in a circle around the filling.
  10. Bring a large pot of water to a boil. Add about a third of the dumplings to the pot at a time, letting them cook until they rise to the surface and float.
  11. Remove the dumplings from the water with a strainer and let cool on a pan that has been coated in nonstick cooking spray or oil.
  12. Heat oil in a pan to coat. Saute the dumplings on both sides until crispy and golden brown. While dumplings are cooking, heat the broth completed in step 5 until it boils.
  13. To plate, arrange 4 dumplings each in shallow bowls. Ladle about half a cup of the broth over them. To finish, finely grate parmesan over dumplings.

Recipe Credit: Bill Kim. Published with permission of the author. All rights reserved.

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