Firecracker Mushroom Dumplings

Spicy South African Mushroom Dumplings

Indulge in our Firecracker Mushroom Dumplings, a delightful dish that showcases tender dumplings filled with finely chopped white button mushrooms. Each dumpling is artfully wrapped in a delicate layer of egg dough, ensuring a perfect bite. The dish is elevated with a vibrant, spicy sauce that adds a tantalizing tang, making every mouthful a burst of flavor.

Ingredients:

Filling:

5 cups chopped button mushrooms (white or brown)

2 tablespoons vegetable oil

1 yellow onion, diced

5 green onions, chopped

1 teaspoon dried thyme

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper (or more, to taste)

Salt and ground black pepper to taste

Dough:

1 large egg yolk

1 tablespoon vegetable oil

3 ¼ cups all-purpose flour, more as needed

Sauce:

2 cups coconut milk

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper1 (or more, to taste)   

Salt and pepper to taste

1 tablespoon chopped fresh cilantro (optional, for garnish)

Directions:

Mushroom Filling:

In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden, about 5 minutes. Add mushrooms and green onions and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Add thyme, coriander, cayenne pepper, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to bloom. Drain any excess liquid. In a food processor, pulse the mushroom mixture until finely ground.

Egg Dough:

In a small bowl, combine egg yolk, oil, and 1 1/2 cups lukewarm water and whisk for 1 minute. Place flour in a large bowl and make a well in the center. Add a third of the egg mixture and lightly mix in with fingers or a fork. Repeat 2 more times. Using your hands, fold the dough together until soft. If crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead for 3 minutes. Form into a ball, transfer to a bowl, and refrigerate for 45 minutes.

Dumpling Assembly and Cooking:

Lightly flour a work surface and a pan or board for the finished dumplings. Divide the dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use a pastry cutter to cut circles.

Drain any excess liquid from the mushroom filling. Place 1/2 teaspoon filling in the center of each circle, and seal by pinching the two sides together. Repeat with the remaining dough and filling. In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve with the spicy sauce.

Spicy Sauce:

In a heavy saucepan, combine coconut milk, red wine vinegar, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Bring to a simmer over medium heat and cook for 15-20 minutes or until slightly thickened. Taste and adjust seasonings as needed. Stir in chopped cilantro (if using) just before serving.

Serving:

Serve the cooked dumplings hot, drizzled generously with the spicy South African sauce.  Garnish with fresh cilantro, if desired.