Prep Time 30 Min
Cook Time 25 Min
Servings4 servings People
Calories350 kcal
I often love whipping up dumplings for my family; they’re comforting and versatile. This mushroom dumpling recipe brings a lovely earthiness to the table, especially with the addition of truffle cream. It works as a wonderful main course that feels a bit fancy without being too complicated. One time, I accidentally added too much water to the dough, but instead of tossing it, I just added a bit more flour and kept going, which turned out just fine. It’s all about feeling out the texture of the dough as you go along.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- Ground meat (as needed)
- Potatoes (as needed, diced)
- Mixed vegetables (as needed)
- Mushrooms (as needed)
- 1 small onion, diced
- 1 tablespoon tomato paste
- 1 cup demi-glace sauce
- 1 tablespoon butter
- 1/2 cup truffle cream
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Combine the flour, salt, and water in a bowl to form a dough. Knead until it feels firm. Let it rest for about 30 minutes, then knead again until it’s slightly softer.
- For the filling, sauté the onion along with optional ground meat or diced potatoes, mixed vegetables, and mushrooms in a little oil and add the tomato paste.
- Once everything is cooked, mix it well and set aside to cool slightly.
- Roll out the dough and cut into circles using a round lid. Fill each circle with the mushroom mixture, dampen the edges with water, and fold to seal.
- In a pan, add a little olive oil and a cup of water. Place the dumplings and cover to steam them until cooked through.
- To prepare the sauce, gently heat the demi-glace in a pan. Serve the dumplings garnished with truffle cream, black pepper, and any fresh greens you have on hand.
What I Notice When Cooking
- Finding the right balance of filling helps keep the dumplings from bursting during cooking.
- When rolled out well, the dough maintains a nice texture that gives a satisfying bite when you chew.
- These dumplings can be quite filling, so serving them with a light salad helps round out the meal.
Small Adjustments
- If your dough is sticky, a bit of extra flour can save the day, just be careful not to overdo it as it can make the dumplings tough.
- Carefully manage the steaming time; too long and they’ll lose their soft texture.
- You could substitute the truffle cream with plain cream if you want a milder flavor without any fuss.
Storage and Reheating
Store any leftover dumplings in an airtight container in the fridge; they usually last about two days. Reheat them in a steaming basket or in the microwave with a splash of water covered in a moist paper towel to keep them soft.
Nutritional Notes
Each serving comes in around 350 calories, depending on the type and amount of filling used.
