You will need:
2 cups flour;
1 egg;
½ tsp salt;
2 tbsp oil;
½ cup water;
400 g fresh white mushrooms;
1 chopped onion
1 carrot;
1 tbsp cornstarch;
a pinch of dried thyme;
oil for frying;
salt
Preparation:
From flour, salt, oil and water knead a dough. Crack in an egg, knead again and leave for about 30 min to rest.
Meanwhile prepare the filling. Wipe the mushrooms with a damp cloth and slice them, grate the carrot. Heat oil in a pan and sauté the onions for 2–3 min. Add the mushrooms, grated carrot, thyme and salt to the pan and fry uncovered over high heat for 5–7 min. Then add the cornstarch and, stirring, fry for a few minutes. Then remove from heat and let cool.
Roll out the dough thinly. Using a special dumpling maker or a glass, cut circles out of the dough. Place mushroom filling in the centre and press the edges together very well.
Put the mushroom dumplings into boiling salted water. Wait a few minutes until they rise to the surface and cook for about 8 min.
For the sauce you will need: the remaining mushroom filling or sliced mushrooms; a tablespoon of butter; 1/4 cup soy sauce; 1/3 cup water; 1 tbsp flour.
Mix the soy sauce with the flour and water. Warm the filling in a pan, add butter. If you're not using leftover filling, then lightly fry the mushrooms in butter. When the butter melts, pour the soy, flour and water mixture over the mushrooms and, stirring constantly, heat until it boils.
Meanwhile prepare the filling. Wipe the mushrooms with a damp cloth and slice them, grate the carrot. Heat oil in a pan and sauté the onions for 2–3 min. Add the mushrooms, grated carrot, thyme and salt to the pan and fry uncovered over high heat for 5–7 min. Then add the cornstarch and, stirring, fry for a few minutes. Then remove from heat and let cool.
Roll out the dough thinly. Using a special dumpling maker or a glass, cut circles out of the dough. Place mushroom filling in the centre and press the edges together very well.
Put the mushroom dumplings into boiling salted water. Wait a few minutes until they rise to the surface and cook for about 8 min.
For the sauce you will need: the remaining mushroom filling or sliced mushrooms; a tablespoon of butter; 1/4 cup soy sauce; 1/3 cup water; 1 tbsp flour.
Mix the soy sauce with the flour and water. Warm the filling in a pan, add butter. If you're not using leftover filling, then lightly fry the mushrooms in butter. When the butter melts, pour the soy, flour and water mixture over the mushrooms and, stirring constantly, heat until it boils.