Roasted Mushroom Dumplings Recipe

Preparation

1. 1

   Roast the Mushrooms

   Preheat the oven to 400°F (200°C). Clean and chop the mushrooms into small pieces. Spread them on a baking sheet and roast for about 20 minutes, or until they are golden brown and have released their moisture.

2. 2

   Make the Dough

   In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

3. 3

   Prepare the Filling

   Once the mushrooms are roasted, let them cool slightly. Finely chop the mushrooms and mix them with the brown butter miso sauce (see below for the recipe).

4. 4

   Form the Dumplings

   Roll out the rested dough on a floured surface until thin. Cut out circles using a round cutter. Place a small spoonful of the mushroom filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

5. 5

   Cook the Dumplings

   Bring a large pot of salted water to a boil. Gently add the dumplings in batches and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

6. 6

   Make the Brown Butter Miso Sauce

   In a pan, melt 1/2 cup of unsalted butter over medium heat until it turns golden brown and has a nutty aroma. Stir in 2 tablespoons of miso paste and mix until well combined.

7. 7

   Serve

   Toss the cooked dumplings in the brown butter miso sauce and serve over a bed of fresh arugula.