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.
UKRAINIAN MUSHROOM AND ONION DUMPLINGS
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. "Vushka" means little ears in Ukrainian, and with their curvy whorls, that's just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Provided by Julia Moskin
Categories dinner, main course
Time 1h30m
Yield About 60 dumplings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams
MUSHROOMS AND DUMPLINGS
This hearty vegetarian riff on chicken and dumplings uses meaty fresh mushrooms and concentrated dried mushrooms to quickly build layers of rich flavor. Dried shiitakes, normally rehydrated before using, are grated into a fine powder that dissolves and fortifies the broth with intense mushroom umami. Make the dumpling mixture while the stew cooks and allow it to rest in the fridge for more tender dumplings. Once simmered, they emerge light and spongy on the outside, and slightly chewy on the inside. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories dinner, soups and stews, vegetables, main course
Time 50m
Yield 4 Servings
Number Of Ingredients 22
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.
CREAMY MUSHROOM CHICKEN AND DUMPLINGS
A yummy twist on a southern classic. I decided to throw a can of golden mushroom soup into my chicken & dumplings one day and it was delicious!
Provided by Atherine
Categories Chicken
Time 45m
Yield 1 pot, 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken in water until fully cooked, shred up and set aside.
- Combine soups and water as directed on cans, bring to a heavy boil.
- In a bowl, prepare dumpling mixture combining bisquick and milk as directed on package (it will say: "for biscuits or dumplings") .
- Add chicken to soup, drop in heaving spoonfuls of dumpling mixture.
- Continue boiling soup for another 5-10 minutes or until dumplings are cooked through and fluffy in the middle (not doughy). Add pepper to taste.
Nutrition Facts : Calories 541.9, Fat 31, SaturatedFat 9.3, Cholesterol 118.8, Sodium 2627.8, Carbohydrate 25.4, Fiber 0.1, Sugar 3.7, Protein 38.7
MUSHROOM DUMPLINGS
Make and share this Mushroom Dumplings recipe from Food.com.
Provided by Spicy Little Sister
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix the flour, yeast, sugar and salt in a large bowl. Slowly add warm water; use as little as possible. Cover the dough with a hot, moist towel, and put it somewhere warm to risee.
- Peel the garlic and chop it fine. Melt the coconut oil in a pan and sautée the garlic in it until fragrant.
- Chop the mushrooms finely.
- Pour the garlic oil mixture over the mushrooms, and add salt to taste.
- Knead your dough. Roll into 1" balls and flatten with your palms. Flour the surface and rolling pin and roll out the edges of the dough bits, making sure the center is thicker than the outsides.
- Scoop the meat mixture into the center of the dough disc. Pinch the dough together in a circular motion around the dumplings using a watch-winding motion.
- Steam the filled dumplings in a bamboo basket for 7-10 minutes. To prevent sticking, place the dumplings on cucumber slices.
Nutrition Facts : Calories 351.4, Fat 6.1, SaturatedFat 4, Sodium 17.3, Carbohydrate 65, Fiber 6.4, Sugar 8, Protein 11.4
MUSHROOM-AND-DILL CHICKEN AND DUMPLINGS
Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Combine chicken, 2 teaspoons salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).
- Melt 4 tablespoons butter in a large pot over medium-high heat. Saute mushrooms until beginning to brown, about 5 minutes. Add onion, carrots, celery, potato, and marjoram. Cook, stirring, until onion is translucent, 3 to 4 minutes. Sprinkle with 1/4 cup flour; cook 30 seconds. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, peas, and 3 tablespoons dill. Season with salt and pepper.
- Meanwhile, whisk together remaining 1 2/3 cups flour, 3 tablespoons dill, baking powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Cut in remaining 4 tablespoons butter. Stir in milk until dough holds together. Drop 8 heaping spoonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped dill and lemon wedges.
More about "mushrooms and dumplings recipes"
CHICKEN AND DUMPLINGS WITH MUSHROOMS RECIPE | BON …
From bonappetit.com
CARAMELIZED MUSHROOMS AND DUMPLINGS - JOY THE BAKER
From joythebaker.com
CHINESE MUSHROOM DUMPLINGS WITH SWEET CHILI GINGER …
From halfbakedharvest.com
ONE-POT MUSHROOMS AND DUMPLINGS | VEGAN DUMPLING …
From deliciouseveryday.com
OUR 10 BEST MOREL MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
TOFU AND MUSHROOM DUMPLINGS | RICARDO
From ricardocuisine.com
VEGETARIAN DUMPLINGS WITH MUSHROOMS | COOK FOR YOUR LIFE
From cookforyourlife.org
MUSHROOM DUMPLING RECIPE WITH POTATOES (MOMOS)
From archanaskitchen.com
MUSHROOMS AND DUMPLINGS RECIPE 1 - MASTERCOOK
From mastercook.com
MUSHROOM DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOMS, CHIVES AND EGG DUMPLINGS RECIPE - SIMPLE CHINESE …
From simplechinesefood.com
MUSHROOM AND VEGETABLE DUMPLINGS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
VEGAN MUSHROOM DUMPLINGS 3 WAYS: BOILED, STEAMED, AND PAN …
From marystestkitchen.com
ASIAN INSPIRED MUSHROOM DUMPLINGS - SUGARLOVESPICES
From sugarlovespices.com
CHICKEN DUMPLINGS WITH SHIITAKE MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
MUSHROOM CABBAGE DUMPLINGS | PICKLED PLUM
From pickledplum.com
CREAMY MUSHROOM AND DUMPLING SOUP - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
MUSHROOM DUMPLINGS - THE WASHINGTON POST
From washingtonpost.com
MUSHROOMS AND DUMPLINGS RECIPE | RECIPE | STUFFED MUSHROOMS, …
From pinterest.com
MUSHROOMS AND DUMPLINGS RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
MUSHROOM DUMPLINGS IN TOASTED GINGER AND GARLIC BROTH
From foodandwine.com
KUNDIUMY: DUMPLINGS WITH MUSHROOMS AND BUCKWHEAT (RECIPE)
From rbth.com
MUSHROOM DUMPLINGS
From seriouslyketo.com
BETTER THAN TAKE-OUT: SIMPLE PORK & MUSHROOM DUMPLINGS
From feastinthyme.com
MUSHROOM DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TOFU AND MUSHROOM DUMPLINGS | KING ARTHUR BAKING
From kingarthurbaking.com
MUSHROOM, PORK AND SHRIMP DUMPLINGS RECIPE - CARA STADLER
From foodandwine.com
STEAMED MUSHROOM DUMPLINGS (VEGAN POTSTICKERS) - ALPHAFOODIE
From alphafoodie.com
DUMPLINGS WITH MUSHROOM AND VENISON STRIPS - RECIPES | FOOBY.CH
From fooby.ch
MUSHROOM DUMPLINGS RECIPE | SIDECHEF
From sidechef.com
MUSHROOMS AND DUMPLINGS - VEGWEB.COM
From vegweb.com
MUSHROOM AND CABBAGE DUMPLINGS | BCLIQUOR
From bcliquorstores.com
MUSHROOM & CABBAGE DUMPLINGS - THIS SAVORY VEGAN
From thissavoryvegan.com
SPINACH & MUSHROOMS WITH CHEESE DUMPLINGS | A WELL-SEASONED …
From seasonedkitchen.com
MUSHROOMS AND DUMPLINGS RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
EASY MUSHROOM AND KIMCHI DUMPLINGS | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
MUSHROOM DUMPLINGS - GASTROPLANT
From gastroplant.com
THREE MUSHROOM DUMPLINGS - MISSION FOOD ADVENTURE
From mission-food.com
CHICKEN & DUMPLINGS WITH MUSHROOMS – MUSHROOM COUNCIL
From mushroomcouncil.com
CHICKEN AND DUMPLINGS WITH MUSHROOMS - LUNCH RECIPES
From fooddiez.com
THIS VEGETARIAN DUMPLINGS RECIPE WITH CANNED MUSHROOMS IS …
From washingtonpost.com
10 BEST SHIITAKE MUSHROOM DUMPLINGS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love