ROYAL TRUMPET AND PORK DUMPLINGS
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
Method:
1. Heat medium sauté pan, add vegetable oil. Brown garlic, add pork , royal trumpet mushrooms and porcini powder.
2. Stir-fry for about 5 minutes.
3. Add Chinese chives, mushroom seasoning, and sesame oil. Stir to combine.
4. Season to taste. Cool filling.
5. Fill the dumpling wrappers as demonstrated.
6. Pan fry or steam for 10 minutes. If the dumplings have been made ahead and frozen, cook for15 minutes.
Makes about 30
by Jay Chai
Demonstrated at Mycophagy 2016
Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 pound ground pork
- 1 pound royal trumpet mushrooms, thinly sliced (1/8 ”)
- 1 tablespoon porcini powder
- 1 bunch (1/2 pound) Chinese chives, chopped
- 2 tablespoons mushroom seasoning
- 1 tablespoon roasted sesame oil
- Salt and pepper, to taste
- 1 package of dumpling wrappers
Method:
1. Heat medium sauté pan, add vegetable oil. Brown garlic, add pork , royal trumpet mushrooms and porcini powder.
2. Stir-fry for about 5 minutes.
3. Add Chinese chives, mushroom seasoning, and sesame oil. Stir to combine.
4. Season to taste. Cool filling.
5. Fill the dumpling wrappers as demonstrated.
6. Pan fry or steam for 10 minutes. If the dumplings have been made ahead and frozen, cook for15 minutes.
Makes about 30
