Marrow’s Mushroom Dumpling Recipe

Chef Sarah Welch from Marrow shares her Mushroom Dumpling recipe with SEEN


Mushroom Dumplings from Marrow

Szechuan Soy Sauce

  • 1 bottle, sweet soy
  • 5 c. water
  • 2.5 c. brown sugar
  • 3 pc. Cinnamon stick
  • 8 pc. star anise
  • 4 tsp. fennel seed
  • 4 tsp. szechuan peppercorn
  • 230 grams fresh ground ginger


  1. Combine all ingredients
  2. Bring to boil and reduce til just syrupy
  3. Cool and strain.

Chili Oil

  • 1 c. sichuan Chili Flake
  • 2 tsp. sichuan Peppercorns, ground
  • 4 ea. shallot, rough chop
  • 4 inches ginger, peeled, rough chop
  • 4 c. high temp oil (soy, grapeseed, canola)
  • ½ c. sesame oil


  1. Heat oil with shallot and ginger til infused
  2. Strain shallot ginger out
  3. Pour hot oil over chili flakes


Corn Butter

  • 8 ea. corn cob
  • 1 ea. shallot
  • 2 ea. garlic clove
  • 1 ea. onion
  • 2 T rice wine
  • ¼ c.heavy cream
  • ¼ c.butter 1*
  • ¼ c. butter 2* (Cold)
  • 1 tbsp Salt


  1. Cut corn off cob, saving cob for stock
  2. Chop Garlic, shallot, onion
  3. Add Butter 1* to hot saute pan and lightly brown garlic, shallot, and onion– hit with salt
  4. Add Corn and deglaze with rice wine
  5. Add Cream and and slowly reduce for 5-7 minutes
  6. Add corn mixture to blender
  7. As you’re blending the corn mixture, slowly add Butter 2* in 2 stages make sure the butter is cold so it emulsifies properly and doesn’t break
  8. Chill


Dumpling Filling

  • 3# wild chopped mush
  • 3/4 jar sichuan chili bean paste
  • 2-3 ea. shallot, fine chop
  • 1 large piece ginger, peeled fine chop
  • ¼ c. brown sugar
  • To taste,tamari
  • To taste, black vinegar
  • To taste, mirin
  • 2 c. corn, cleaned off the cob
  • 1 c. thin sliced scallion
  • 1 package square dumpling wrappers


  1. Start with hot pan and oil
  2. Add mushrooms
  3. Cook moisture out til they get crispyish
  4. Add aromatics and chili bean paste
  5. Deglaze with black vinegar and mirin
  6. Once au sec, add tamari
  7. Cook till sexy (caramelized and sticky)
  8. Add corn, brown sugar, and scallion at end once off heat
  9. Put one tbsp of filling in a wrapper center, wet edges, and fold into triangles.

To Assemble:

  • 1 c. Mushrooms
  • 1 tbsp. Minced garlic
  • 1 tbsp. Shallot
  • ¼ c. Fresh corn off the cob
  • Scallion, to garnish
  • Sesame, to garnish
  1. Boil dumplings 1-2 minutes until they float
  2. Meanwhile, saute mushrooms with garlic and shallot, finish with corn
  3. Pull dumplings into a bowl with 1:1 chile oil and sweet soy
  4. Place corn butter at bottom of bowl
  5. Top with dumplings in sauce
  6. Finish with sauteed mushrooms, scallions, and sesame

Read about Marrow’s Chef Sarah Welch here.


Did you try this recipe? Comment below and let us know how it turned out!


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