preparation

• 1 If you use dried shiitake mushrooms, cover them in hot water until they are soft.
  
• 2 Strain them well and reserve the water.
  
• 3 Chop the mushrooms, the onion and the carrot.
  
• 4 Cut the garlic and ginger as small as possible or grate them with a fine grater.
  
• 5 Heat a little olive oil in a pan, add the ginger and garlic and sauté for about 20 seconds.
  
• 6 Add the onion and carrot, and let it cook about 2 minutes.
  
• 7 Add the mushrooms and cook another 2 minutes.
  
• 8 Remove the pan from the heat, and strain well removing the excess liquid with a fine mesh.
  
• 9 Put the vegetables in a small bowl with the Black Truffle and Mushrooms Sauce and mix everything well and evenly. Add salt and pepper to taste.
  
• 10 Cover the bowl and let it cool in the refrigerator at least 30 minutes or overnight.
  
• 11 With a spoon, take the vegetable mixture from the bowl and place it on the Dumpling dough on top of the palm of the hand.
  
• 12 Moisten with fingers one of the two edges of the dough with hot water.
  
• 13 Fold the dough over the filling and seal it firmly.
  
• 14 Put the base of the Dumplings flat so that it sits correctly.
  
• 15 In a pan or griddle, heat olive oil and add the Dumplings with the flat part at the base of the pan.
  
• 16 After 3-5 minutes, when the base of the Dumplings is toasted, add a bit of reserved mushroom water or normal water and cover the pan with a lid immediately.
  
• 17 Steam the Dumplings while the water evaporates, about 2-3 minutes.
  
• 18 Remove the lid and allow the remaining steam and water to evaporate and remove the Dumplings.
  
• 19 For the sauce, mix the soy sauce with the Black Truffle oil.
  
• 20 Decorate the soy sauce with the sesame seeds and the Dumplings with the chopped chives.
  
• 21 Serve the Dumplings hot with soy sauce.
  
  Note: The Dumplings can be prepared without cooking one day in advance, covering them well and refrigerating them. They also stay well frozen.