Sweet Corn Soup Dumplings

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce

Chef Walter Edward of Chasing Sage | Charleston, SC
Yield: 4 servings

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Adapted by StarChefs  |  November 2024

INGREDIENTS

Dough:
2 cups all-purpose flour
¼ teaspoon kosher salt
⅛ teaspoon baking powder

Corn Soup:
4 ears corn, kernels removed and reserved
½ cup corn oil
Kosher salt
Agar agar

Dipping Sauce:
¼ cup vegetable oil
¼ cup sesame oil
¼ cup gochugaru
2 tablespoons Szechuan peppercorns, ground
4 cloves garlic, minced
¼ cup rice vinegar
¼ cup white soy sauce
3 tablespoons honey
3 tablespoons mirin
1 tablespoon kosher salt

To Assemble and Serve: 
10 chanterelle mushrooms
1 clove garlic, minced
1-inch piece ginger, minced
1 shallot, minced
1 ear corn, kernels removed and reserved
Basil leaves

METHOD

For the Dough:
In a mixing bowl, combine flour, salt, and baking powder. Add ¾ cup water. Mix to combine. Let rest 30 minutes at room temperature. Transfer mixture to a lightly floured work surface. Using a rolling pin, roll out until ⅓-inch thick. Using a 2½-inch cookie cutter, punch out in circles. Transfer to an airtight container and refrigerate.

For the Corn Soup:
Weigh kernels and set aside. In a pot over medium-high heat, bring cobs and 6 cups water to a boil. Let simmer 45 minutes. Strain liquid, discarding cobs. Pour stock into a pot over medium heat. Add eighty-person reserved corn kernels. Let simmer 30 minutes. Transfer mixture to a Vitamix Commercial blender and purée 2 minutes on high speed. With the blender running, slowly stream in oil until mixture is fully emulsified. Strain mixture into a mixing bowl. Stir in remaining corn kernels. Taste and adjust seasoning with salt. Weigh mixture. Return mixture to a pot over medium heat. Bring to 140°F,  then stir in 1 gram agar agar for every 60 grams corn mixture. Cook until mixture has thickened to desired consistency. Remove from heat and transfer to an airtight container. Cover and refrigerate.

For the Dipping Sauce:
In a saucepan over medium heat, add oils, gochugaru, peppercorns, and garlic. Cook 5 minutes, or until mixture is fragrant. Remove from heat and let cool 10 minutes.. Whisk in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Dumplings:
Transfer Dough circles to a lightly floured work surface. Top each with 1 tablespoon Corn Soup. Brush outer edges with water. Fold edges to the middle and crimp to seal. Press the bottom to flatten. Set aside.

To Assemble and Serve:
Bring a pot of water to a boil. Place Dumplings onto a greased steamer pan. Place over boiling water. Cover pot and let steam 7 minutes. In a sauté pan over medium heat, sauté mushrooms, garlic, ginger, shallots, and corn until tender. Set aside. Place Dumplings into a steamer basket. Serve with basil, mushroom-corn mixture, and Dipping Sauce. 

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