Vegetable Dumplings with Pearl Mushrooms Served with a Vegetable Broth
Ingredients
- 300 grams of plain flour
- 1 teaspoon of corn flour
- 3 teaspoons of salt
- 3 cups of water
- 1 carrot diced
- 1/2 cup of pearl mushrooms
- 1 red onion sliced
- 1 tomato sliced
- 1 tablespoon of parsley
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- 2 cups of vegetable liquid stock
- 1 cup of grated carrots
- 1 medium bag of spinach cut
- 2 cup of mushrooms diced
- 1 cup of spring onion extra for garnishing
- sesame seeds for garnishing
Preparation
In a fry pan add 1 tablespoon of olive oil, 1 teaspoon of salt, spinach, grated carrots, spring onions, mushrooms then sauté
Set aside to cool
Place the flour, 2 teaspoons of salt, water in a bowl with a dough hook and knead until a ball has formed
Knead for 5 minutes
If the mixture appears too dry add more water and if it’s too soft add more flour
Place dough on a floured bench and divide the dough into 4 pieces
Roll out each section not too thin and cut with a round object (i used a round scone cutter)
Each section should make around 6 pieces
Fill the dough with the mixture and shape
Place in the fridge until the broth is ready
In a medium pot add the diced carrot, onion, tomato, parsley, vegetable stock, water, and maple syrup
Simmer the broth for an hour
Strain the broth into a bowl then place it back into the pot
Add the pearl mushrooms
Keep on low heat
Cook the dumplings in a pot with salted water for 5 minutes drain, and place them in a bowl
Add the warm broth then garnish with sesame seeds and spring onion
