Over the summer, I spent some time at my parents house in Upstate New York because my Princess attended a nearby camp. At the farmer’s market, I picked up some portobello, king oyster, and fresh hen of the woods mushrooms. I love mushrooms so I decided to make a mushroom dumpling. Ina Garten, the Barefoot Contessa, is one of my favorite TV chefs, and I think her sauteed wild mushrooms recipe is delicious so I decided to use this recipe as a starting point for my mushroom dumpling.
First, brush the caps clean and remove the stems. Chop all the mushrooms to a similar size.
Chop the shallots and garlic.
Heat up some olive oil in a large pan or pot on low heat. Add the shallots and cook until translucent.
Add the mushrooms, butter, salt, and pepper and cook on medium heat until the mushrooms start to release their juices. Stir the mushrooms while they cook.
Put the mushrooms into a bowl and stir in the garlic, parsley, and salt.
Using either store bought skins or homemade skin, scoop a heaping teaspoon into the center of the skin. Leave a half inch between the filling and the edge of the skin.
Coat the bottom of a non-stick pan with oil. Fill the bottom of the pan with dumplings. Line them up snug. Coat the bottom of the pan with a thin layer of water, put a cover on the pan, and cook on medium heat. After fifteen minutes check the dumplings to make sure most of the water has disappeared. Wait another five to ten minutes. When all of the water is evaporated and the bottoms are brown and crispy, the dumplings are ready to eat!
These mushroom dumplings are amazing. After you bite into the crispy skin, you then savor the buttery mushroom filling…heavenly. This is the dumpling for any mushroom lover.
|Recipe: Mushroom Dumpling|| |
- 1 pound mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- ¼ cup good olive oil
- ½ cup chopped shallots (2 large)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped garlic (3 cloves)
- ½ cup chopped flat leaf parsley
- 1 egg or water for closing dumplings
- Canola oil for cooking
- Brush the mushroom caps with a clean sponge. Remove and discard the stem. Dice all the to a similar size.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic, parsley, and sprinkle with salt.
- Prepare to wrap dumplings by filling a small bowl half way with water or a beaten egg. Grab a tray to put your wrapped dumplings. If you plan to freeze all or some of the dumplings, line the tray with plastic wrap or parchment paper. Make sure the dumplings do not touch and are all “sitting” by themselves. Freeze the dumplings for 1 hour and then place in a freezer bag for up to 3 months. Label the bag with today’s date.
- To wrap dumplings, scoop a heaping teaspoon of filling into the center of the dumpling skin, use your fingers to brush the water or egg wash around the edge of the skin, fold the skin in half, and close with three pleats at the top. Pinch the edge tightly to make sure it is completely closed. Place firmly on hard surface to make sure dumpling “sits” on its own. Continue these steps until there is no more filling. Will make 20-25 dumplings depending on the amount of filling used in each dumpling.
- To cook the dumplings, coat the bottom of a non-stick pan with canola oil, then fill the bottom of the pan with dumplings. The dumplings should be lined up snug. In a 10″ pan, use 1 tablespoon of oil and fill with at least 11 dumplings. Pour water into the pan until it completely coats the bottom of the pan. Put cover on pan and cook on medium heat. After 10 minutes open the cover and make sure most of the water has disappeared. Wait 5-10 more minutes and the dumplings should be done. Make sure the bottoms are crispy and brown. Keep cooking until you get this.
- To get the dumplings out of the pan, you can (1) take them out one-by-one with a chopstick or tong. (2) Loosen the dumplings on the edge from the bottom of the pan with chopsticks or a wooden spatula. Grab a large dinner plate (10″) and cover the dumplings in the pan. Flip the pan over so all the dumplings come out of the pan at once. This makes a beautiful flower presentation of the dumplings.