2 pounds mushrooms, mix of baby bella and shiitake
2 onions, chopped
4 cloves of garlic
1 bunch dill
Small hanful marjoram leaves
Small handful thyme leaves
1 tbsp hungarian paprika
3 tbsp AP flour / 2 tbsp corn starch mixed with 1/2 cup water
Salt and pepper
2 tbsp Olive oil / grape-seed oil
Chop onions, garlic and dill. Slice mushrooms.
Add oil and onions to a stock pot and saute for 5 minutes. Add mushrooms, garlic, dill, thyme, marjoram and paprika and saute for another 5-10 minutes.
Whisk together flour and water and add it to the pot, stirring continuously for a minute. Then add mushroom stock and stirs until it thickens up.
4 cups bread flour (you can substitute with all-purpose)
1 packet instant yeast
1 tsp salt
1 1/2 cup oat milk/regular milk
+ Stockpot with water and 1 tbsp salt
Warm milk to 110F. Whisk together yeast and milk and set aside.
In a large mixing bowl, combine milk, egg, yeast, flour and salt and knead until it comes together.
Cover the bowl with plastic wrap and let it rise for one hour or until it's doubled in size.
Dust your work surface with flour and divide the dough into 3 logs.
Bring a large stock pot with water to a boil and place 2 of the logs in the water. Reduce the heat, cover with a lid and cook the dumplings for 20 minutes, turning them halfway through.
Remove the dumplings from the pot, poke them with a fork to let the steam escape and slice the dumplings with dental floss or sewing thread. Trust me, it's MUCH easier this way!
Dumpling storing tips: Wrap the sliced log in aluminum foil and place it in a zip-lock bag and store it in the freezer.
To serve: Thaw out and place the slices in a steaming basket for a couple minutes to warm up.