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Dumplings Dough
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Preparing time: 30 minutes
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Cooking time: 3-4 min
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Ingredients
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Method
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350 g all-purpose flour
200 ml hot water
20 g unsalted butter
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Pour the flour and the butter into a bowl of the stand mixer fitted with the flat beater. Start mixing at speed 1 and pour the hot water gradually. Change the speed to 2 and continue mixing for 7 minutes until ingredients are blended nicely and dough is smooth with no lumps. The dough may be a bit sticky.
Transfer the dough into the floured worktop and knead for 5 minutes until smooth and glossy. Divide into 4 pieces and let them rest under a glass bowl for at least 20 minutes.
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Forest Mushroom Filling
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Preparing time: 30 minutes
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Ingredients
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Method
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150 g defrosted porcini and bolete mushrooms
1 medium onion
1 tbl olive oil
Salt and pepper for seasoning
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Chop finely the mushrooms and the onion. Heat the olive on a pan, throw the onion and cook it. Add a pinch of salt. Do not let it brown, it should be glossy. Pour the chopped mushrooms and stir together. Cook for about 20 minutes. Season with salt and pepper. Set aside and let the mixture cool.
The mushrooms and onion filling should be delicious and well-seasoned itself. If the filling tastes good the dumplings will be good as well.
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Roll out each piece onto a lightly floured worktop to a thickness of 3 mm. Using a pastry cutter (I used tortellini cutter) cut out squares.
Place a teaspoonful of the mushroom filling on each dough square, fold the edges together to create an ear-shape dumpling, press the edges to seal them.
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Take a pot and pour the water. Add a good pinch of salt and boil. Poach the dumplings in batches for 3-4 min or until they float to the surface. Do not crowd them in the pot. Using a slotted spoon, put dumplings out of the pot and place on the serving plate. The dumplings can be made in advance and frozen for some time. You can freeze them before boiling or completely cooked. |
