Assorted Mushroom Dumplings

Last week, I organized a collective cooking for a reunion with past friends I haven't met for at least 4 years. The theme was vegetarian cuisine but ended up to be a mushroom theme as we were using it as a main ingredient. My friend from Pharmacology made a scrumptious mushroom dumplings with a reduction of vegetable stock and white wine. This simple dish is a must try.

Serves 4-6

Preparation Time : 10 mins

Cooking Time : 15 mins

Printable Recipe

Ingredients

500 g assorted mushrooms (white button, shiitake, pleurotus, or others)

3 shallots

1/2 cup chives, minced

500 mL vegetable stock

1/3 cup white wine

Salt and pepper

40-50 dumpling/gyoza skins

Procedure

1. Chop assorted mushrooms and half of the shallots. Mince the remaining shallots.

2. In large frying pan, heat oil over medium-high heat. Sauté mushrooms and shallots until cooked. Add a couple tbsp of white wine to taste. Seson with salt and pepper.

3. Transfer mushrooms to a bowl and add chives to taste. Set aside to cool.

4. Lay a dumpling skin. Wet all the edges with water. Place a tbsp of mushroom filling in the middle of the skin. Fold sides up to form a half-circle, and pinch the edges to seal. Continue the same process for the rest of the gyoza skins until filling is gone.

5. In the same frying pan, cook dumplings until light golden with olive oil.

6. Add vegetable stock with white wine until 1/2 filled the dumplings. Boil over medium-high heat until stock reduces to about 2/3. Turn dumplings during cooking.

7. Serve and garnish with chives.