Mushroom And Dumplings Recipes

MUSHROOM DUMPLINGS

Steps:

• For the filling: Place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add fresh mushrooms and cook, stirring, until they have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. Combine both kinds of mushrooms in a food processor. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty, about 3 or 4 pulses. Add salt and pepper to taste and set aside.
• For the dough: Combine egg yolk, oil and 1 1/2 cups lukewarm water in a small bowl and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture to the well and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft; if crumbly, gently work in more water, and if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
• Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out to a very thin rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
• Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Place on floured surface; do not stack. Repeat with remaining dough and filling.
• Cook dumplings in a large pot of salted boiling water until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.

MUSHROOM DUMPLINGS

Steps:

• Heat oil in a large skillet over medium heat until hot. Add ginger and garlic. Stir until fragrant, about 1 minute. Add bamboo shoots, brown mushrooms, king oyster mushrooms, and tofu. Sprinkle the salt over those ingredients. Cook and stir until the mushrooms release their liquid, that liquid evaporates, and the mixture is nearly dry, about 7 minutes. Add the Shaoxing wine and soy sauce and stir, scraping up any bits that are stuck to the skillet, for 1-2 minutes, until the liquid is absorbed.
• Transfer the filling mixture from the skillet or a plate to cool. You can stir the mixture to speed this process up. Once the mixture is no longer steaming, stir in the green onion, nutritional yeast, and sesame oil.
• Set up a dumpling wrapping station with the bowl of filling, a small spoon, a small bowl of water, the stack of dumpling wrappers, and a plate or tray to hold the finished dumplings. Place a damp paper towel over both the dumpling wrappers and the finished dumplings so they don't dry out.
• Wrap the dumplings one at a time. Hold the wrapper in your left hand and use your right hand to spoon an appropriate amount of filling and place it in the center of the wrapper. Put the spoon down and carefully use your right hand to fold the wrapper in half and pinch the edges of the wrapper together as shown. Press firmly so that the wrapper binds together at this point. Then use both hands, as you like, to press the edges together to seal the filling inside. You can form pleats if you want, but they are not necessary. If the first wrapper does not bind to itself very well, you can dip your right index finger in the bowl of water and use it to moisten the edge of the wrapper. Throughout the process, be careful not to let any of the filling get too close to the edge of the wrapper.
• Once all the dumplings have been wrapped, you can either freeze them or cook them.
• To cook the dumplings, heat 2 to 3 tablespoons of oil in a nonstick skillet over medium heat until hot. Add the dumplings in a single layer. Cook until the bottom side turns golden brown, 1 to 2 minutes. Flip the dumplings, add 2 tablespoons water, and cover. Cook for another 1 to 2 minutes, until the bottom turns golden brown.
• Depending on how many dumplings you make and on the size of your skillet, you may need to fry them in batches.
• The method for cooking frozen dumplings is the same as above, but you'll need to add more water, about 1/4 cup, and steam them covered for longer, 5-6 minutes total.

CHINESE MUSHROOM DUMPLINGS WITH SWEET CHILI GINGER SESAME SAUCE.

Steps:

• 1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool. 2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions. 5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

MUSHROOMS AND DUMPLINGS

Steps:

• Prepare the mushrooms: In a large Dutch oven, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high. Add leeks, season with salt and pepper, and cook, stirring occasionally, until softened, 3 minutes. Stir in garlic until fragrant, 1 minute. Add fresh mushrooms, carrots, the remaining 2 tablespoons butter and 1 tablespoon oil, and season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until mushrooms are softened and lightly golden, about 5 minutes.
• Stir in grated shiitake powder and flour until mushrooms are evenly coated, about 1 minute. Add broth, 2 cups of water and thyme, and bring to a boil over high. Reduce heat to medium and simmer, partially covered, for 10 minutes. Uncover and simmer until reduced and slightly thickened, about 5 to 10 minutes longer. Discard thyme sprigs, and stir in cream.
• As the mushrooms simmer, make the dumplings: In a medium bowl, whisk flour, salt, baking powder, black pepper and baking soda until well combined. In a small bowl, whisk egg, milk and butter until well blended, then add to dry mixture and fold just until a dough forms. Refrigerate until ready to use.
• Drop 12 equal spoonfuls of the dough into the pot, leaving some space in between. Cover and simmer gently over low heat until dumplings are puffed and cooked through, about 15 minutes. Divide among 4 bowls and garnish with chives.

UKRAINIAN MUSHROOM AND ONION DUMPLINGS

Steps:

• Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water. Let soften, about 10 minutes. Strain, reserving liquid and mushrooms separately.
• In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add button mushrooms and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquor. In a food processor, combine both kinds of mushrooms. Spoon in porcini liquid, leaving behind any silt in bottom of bowl. Pulse together until finely ground but not pasty: about 3 or 4 pulses. Add salt and pepper to taste and set aside.
• Make dough: In a small bowl, combine egg yolk, oil and 1 1/2 cups lukewarm water and whisk 1 minute. Place flour in a large bowl and make a well in center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using hands, fold dough together until soft: if crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead 3 minutes. Form into a ball, transfer to a bowl and refrigerate 45 minutes.
• Lightly flour a work surface and a pan or board for the finished dumplings. Divide dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use tip of a sharp knife to cut dough into 1 1/2-inch squares.
• Drain any excess liquid from filling. Place 1/2 teaspoon filling in center of each square. Fold squares in half to form triangles, sealing filling inside. (If dough is becoming dry, lightly moisten fingertips to seal.) Pinch the 2 opposing corners together to seal tightly. Place on floured surface: do not stack. Repeat with remaining dough and filling.
• In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve in hot borscht, or just with sour cream.