On a misty autumn afternoon, I found myself wandering through a local farmer’s market, surrounded by vibrant displays of seasonal produce. The earthy aroma of wild mushrooms caught my attention, and I couldn’t resist the urge to explore their potential in a new culinary creation. As I filled my basket with an assortment of these fungi and a bottle of luxurious truffle oil, I envisioned the delicate dumplings that would soon fill my kitchen with warmth and delight. This recipe is a tribute to that serendipitous day, combining the umami richness of mushrooms and the elegant touch of truffle oil.
Ingredients
Dumpling Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup hot water
1 tablespoon vegetable oil
Filling:
1 cup wild mushrooms, finely chopped (such as chanterelles, shiitakes, or oyster mushrooms)
1/2 cup ricotta cheese
1/4 cup finely chopped green onions
1 tablespoon truffle oil
1 teaspoon soy sauce
Salt and pepper to taste
Instructions
To make the dumpling dough, start by mixing the flour and salt in a large bowl. Gradually pour in the hot water while stirring with a wooden spoon until the mixture begins to come together. Once it’s cool enough to handle, knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling. In a skillet over medium heat, add a drizzle of olive oil and sauté the wild mushrooms until they are tender and any moisture has evaporated, about 5-7 minutes. Remove from heat and let them cool slightly. In a bowl, combine the sautéed mushrooms with ricotta cheese, green onions, truffle oil, soy sauce, and season with salt and pepper to taste. Mix well until the filling is creamy and well-incorporated.
After the dough has rested, divide it into small portions and roll each piece into a thin circle, about 3 inches in diameter. Place a teaspoon of the mushroom filling in the center of each circle. Carefully fold the dough over the filling to create a half-moon shape, pressing the edges to seal tightly. You can crimp the edges with a fork for a decorative touch or simply pinch them closed.
Bring a large pot of salted water to a gentle boil. Drop the dumplings in batches, making sure not to overcrowd the pot. Cook for about 4-5 minutes or until they float to the surface and are tender. Using a slotted spoon, remove the dumplings and transfer them to a plate.
To serve, drizzle a little extra truffle oil over the dumplings and garnish with additional chopped green onions. These whimsical wild mushroom and truffle oil dumplings are not just a treat for the palate but also a feast for the eyes, perfect for sharing with friends or enjoying on a cozy evening at home.