Vegetarian Recipe by Yael’s Cuisine
Servings: 4
Mushroom Dim Sum Dumplings and Truffle Cream | Vegetarian Recipe
INGREDIENTS
Dough:
- 2 cups gluten-free flour
- ½ teaspoon salt
- water
Filling:
- 7 ounces champignon mushrooms
- 2 King of the Forest mushrooms
- A handful of walnuts
- Salt
- Black pepper
- 1 tablespoon ground almonds
- 2 tablespoons water
Truffle cream:
- 1 cup cashews soaked in water for 3 hours
- 1 cup of water
- 3 Champignon mushrooms
- 1 teaspoon quality truffle puree
- 1 tablespoon beer yeast
- ¼ a teaspoon of squeezed lemon juice
- 1 tablespoon soy sauce
For serving:
- 4 ounces Enoki mushrooms
- Red chili oil
- Roasted black sesame seeds
- Sesame oil
INSTRUCTIONS
- Dough – Mix half a cup of water with salt and slowly add the flour while stirring. Mix and knead the dough with your hands until it becomes smooth. Wrap in plastic wrap and let it rest for about 15 minutes.
- Stuffing – finely chop all the mushrooms and nuts, mix in a bowl together with the ground almonds, salt, pepper and water.
- Truffle cream – grind all the ingredients in a blender until a uniform, smooth and creamy texture is obtained. Taste and season with more salt/pepper/lemon/truffle puree, if necessary.
- To make the Dim Sum dumplings – flatten the dough to a thickness of about 4 mm and cut out circles with a ring of 8 mm diameters. Place a tablespoon of the stuffing in the center of the circle, and close the Dim Sum dumpling. You can moisten the edges with a little water so that they stick (see example in the video). Prepare the rest of the dumplings.
- Steam the Dim Sum dumplings for about 10 minutes in a Mamboo steamer.
- Cook the Enoki mushrooms for a minute in a pan with a little olive oil.
- To serve the dish – place 2 tablespoons of truffle cream on a plate, place Dim Sum dumplings on top, and add some Enoki mushrooms on top. Drizzle a few drops of chili oil and about 3 drops of sesame oil. Sprinkle a few black sesame seeds.
Bon Appetit!
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