Appetizers

Mushroom Dumplings

I have a carb theme going this week who’s here for it? 🙋🏻‍♀️ I’ve committed myself to perfecting the homemade dumpling and although I’ve got some work to do, I had to share because even if they’re not pretty, THEY ARE DELISH 🙌🏼🥟

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Mushroom Dumplings

I adapted these from @halfbakedharvest’s recipe, but decided to make the dough from scratch instead of using dumpling wrappers. It really makes all the difference, but it’s definitely added work. This is also the perfect recipe for a date or girls night!

AUTHOR: bybodyadm

Mushroom Dumplings

SERVES: 12 dumplings

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Ingredients

Dough:

1 cup all purpose flour
6 tbsp warm water
1 egg white
pinch of sea salt

Filling:

2 cups chopped mushrooms any kind work!
1 cup chopped spinach
1 tbsp sesame oil
1 clove garlic minced
1 tbsp ginger minced or crushed
1/4 cup green onion chopped (plus more to serve)
2 tbsp soy sauce
sesame seeds

Dipping sauce:

3 tbsp soy sauce
1 tsp sriracha
1/2 tsp ginger
1 tsp honey

Instructions

For the dough, mix the flour and salt. Add water and egg white and combine with your hands. Knead the dough until smooth. Cover and let rest for 20 minutes. Knead the dough again then roll into a log. Cut that into 2 pieces and then roll out the small logs again. Cut into 6 pieces (about 12 total). Roll out each piece to a round dumpling wrapper, keeping the surface dusted with flour to avoid sticking.
For the filling, saute the onions, garlic and ginger in the sesame oil over medium heat. Add remaining ingredients and sauté for an additional 5 minutes. Set aside to cool.
Add the mixture to the center of each dumpling wrapper and fold the ends up (I recommend YouTubing this part!). Brush the bottom of the dumplings with water and coat with sesame seeds.
Place the dumplings in a hot pan over medium heat, then add 3 tbsp water and cover to let them steam.
Serve with your dipping sauce and enjoy!!

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