steamed mushroom dumplings
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Author: Howard Walfish Status: published Published: Jan 14,2009 license cc-by-nc-sa tags: food, vegetarian, nyc, brooklyn, passover, kosher for passover,
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Share on Twitteri made a filling by sauteeing chopped mushrooms in oil with some salt, pepper, and some fresh thyme. i added some hot sauce but it is completely optional.
while the filling cools, prepare the 'dough' by mixing matzah meal with cold water. knead it into a ball, then cut into four equal pieces. one at a time, flatten out each quarter and add a dollop of the filling to each. fold them over and seal the edges.
steam them over low heat for 20-25 minutes. line your steamer with cabbage of lettuce leave first, so they won't stick. best with some sort of k for p dipping sauce.
