Vegetable and Truffle Dumplings by Ricky Mandle

Ingredients:

• 7oz Shiitake mushrooms (dried are an option)
• 1 scallion
• 1 carrot
• 1 garlic glove
• 1 piece of ginger
• 2 tbsp Black Truffle and Mushrooms Sauce Add to cart
• 12 Dumpling dough (unfroze)
• White sesame seeds to decorate
• Fresh chives for decoration
• Olive oil
• Salt and pepper

Soy sauce ingredients:

• 4 tbsp soy sauce
• 2 tbsp Black Truffle Oil  Add to cart

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.