Fluffy Mushroom Chinese Dumplings
A simple and delicious Chinese-inspired dish made with fluffy dough, savory mushroom filling, and a hint of umami. Serve steamed or pan-fried.
Ingredients
- ●2 cups All-purpose flour
- ●1 cup Mushroom (shiitake or cremini)Finely chopped
- ●1/4 cup Water
- ●1/2 teaspoon Salt
- ●2 tablespoons Umami (soy sauce or mushroom broth)
- ●1 teaspoon Fluffy (baking powder)
- ●1/4 teaspoon Indian (garam masala)
- ●1/4 teaspoon Curry (curry powder)
- ●2 tablespoons Vegetable oil
Instructions
- 1
In a large mixing bowl, combine flour and baking powder.
- 2
Gradually add in the water and mix until a dough forms.
- 3
Knead the dough for 10 minutes until smooth and elastic.
- 4
Divide the dough into small balls, about 1 1/2 inches in diameter.
- 5
Roll out each ball into a thin circle, about 3-4 inches in diameter.
- 6
Place a tablespoon of the mushroom filling in the center of each circle.
- 7
Fold the dough over the filling and press the edges together to seal.
- 8
Repeat with the remaining dough and filling.
- 9
Heat a large skillet or wok over medium-high heat.
- 10
Add the vegetable oil and swirl to coat the pan.
- 11
Add the dumplings to the pan and cook for 2-3 minutes, until the bottom is golden brown.
- 12
Add a cup of water to the pan and cover with a lid.
- 13
Steam the dumplings for 5-7 minutes, until the water is absorbed and the dumplings are cooked through.