Bill Kim

Le Lan
749 N Clark St
Chicago, IL 60610
(312) 280 9100

Chef Bill Kim

Le Lan |Chicago

Dumplings with Dashi, Mushrooms and Somen Noodles

Chef Bill Kim of Le Lan – Chicago, IL
Adapted by

Yield: 10 Servings


  • 4 sheets kombu
  • 3 gallons water
  • 3 quarts bonito flakes
  • 1 bottle yellow mirin
  • Salt

    (Yield: approx 50 dumplings)
  • 2 cup chopped scallions
  • ¼ cup tarragon
  • ¼ cup Thai basil
  • 4 cup rice noodles
  • ¼ cup garlic, chopped
  • ¼ cup ginger, chopped
  • 1 cup shallots, chopped
  • ½ bottle (approximately 3 Tablespoons) truffle oil
  • 3 pounds ground chicken
  • ¼ cup chopped garlic chives
  • ½ cup pickled ginger
  • Dumpling wrappers

    Sautéed Mushrooms:
  • Trumpet Royals
  • Brown crab mushrooms (matsutake)
  • Hen of the woods (maitake)
  • Blended oil
  • Garlic
  • Shallots
  • White wine
  • Salt and pepper

    To Assemble and Serve:
  • 1 ounce somen noodles
  • 1 ounce blended oil
  • 5 ea mushroom dumplings     
  • Mushroom broth (made from mushroom trimmings)
  • Large pinch microplaned SarVecchio cheese (substitute: Parmigiano Reggiano)
  • Mache
  • Black vinegar

For the Dashi:  
Soak kombu sheets in tepid water for 20 minutes. Discard soaking liquid and save sheets.
Place soaked kombu in stock pot and add the 3 gallons of water and bring to a boil. Immediately lower heat and add bonito flakes. Simmer for 30 minutes, strain through fine sieve, and season with mirin and salt.

For the Dumplings:
Combine ingredients. Cook a small bit and taste for seasoning before making the dumplings. Place a small ball of filling (approximately ½ Tablespoon) in the center of each wrapper and brush edges with water to help seal. Fold in a triangle shape, and fold ends to form a tortellini.

To blanch for service: place dumplings (5 per serving) in a strainer in boiling salted water and allow to par cook for about 1½ to 2 minutes or until they float. You’re looking to tighten the skin of the wrapper, not cook the inside. Toss in oil and cool.

For the Sautéed Mushrooms:
Peel Trumpet Royal stems and reserve for stalks. Cut into quarters and then oblique cut. Remove brown crab and hen of the woods from the stems and separate the clusters. Saute each batch in a hot pan until caramelized. Add garlic and shallots to flavor and cook for a couple of minutes. Deglaze the pan with white wine and cook to au sec. Season with salt and pepper.

To Assemble and Serve:
Cook somen noodles in a pot of boiling salted water for approximately 2½ minutes. Shock in ice bath and toss with oil. Heat a sauté pan and add blended oil. Once the sauté pan is hot add blended oil and Mushroom Dumpling. Sauté until golden brown, then flip and repeat. Place somen noodles into a large bowl and heat in the oven. When dumplings are finished cooking on both sides, take plate out of oven and place dumplings around noodles with the points sticking out. Spoon 1 ounce mushroom broth over the somen noodles, and then spoon 1 ounce of just the Sauteed Mushrooms on top of the noodles. Place a pinch of microplaned cheese on each dumpling. Combine mache and a squirt of black vinegar and gently toss. Place mache lightly in the middle of the plate.

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   Published: April 2008