Published via Ecency

What a lucky fungi hunt today! I stumbled upon a variety of mushrooms right by our lawn and couldn't resist turning them into a special treat for the whole family! I'm excited to share these with this amazing group, @fungifriday by @ewkaw, and all of our fungi-loving friends here!

Fools Funnel in troops. Clitocybe dealbata

Then, I collected a few meadow or field mushrooms, Agaricus campestrisI always use scissors to cut and leave the mycelium when harvesting so they regrow nicely next time.

Then, after a few steps, I found these meadow puffballs, Lycoperdon pratense.

They are edible but best picked when young like these.

Then these shaggy inkcap mushrooms, Coprinus comatus were all perked up! The best stage for harvesting!

I picked them too!

Then this curly inky one called common inkcap, Coprinopsis Atramentaria
Very pretty.

I had a few in my basket, and was thinking about what to make them into as treat, my family seems to expect a fungi treat every friday!

I lay them and admired them as soon as I was home.

The meadow puffballs

The shaggy inkcap

The meadow mushroom

I decided to make a delicious treat -

Mixed Wild Mushrooms and Pork Dumplings.

Here's how.

ingredients:

Dumpling Wrappers:
2 cups all-purpose flour
1/2 teaspoon salt (optional)
3/4 cup warm water (adjust as needed)
Cornstarch or flour (for dusting)

Dumpling Filling:
200g ground pork
100g wild mushrooms (such as chanterelles, porcini, or shiitake), finely chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 spring onion, finely chopped
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
Salt and pepper, to taste

For Frying:
2 tbsp vegetable oil (for frying)
1/4 cup water (for steaming)

Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp chili oil (optional)
A pinch of sugar

Chopped coriander or sesame seeds for garnish

Instructions:

Step 1: Prepare the Dumpling Wrappers - Skip this if you are using a ready made- store bought one.

In a large bowl, combine the flour and salt (if using).

Slowly add warm water while stirring with a fork or chopsticks until the dough starts to come together.

Transfer the dough to a floured surface and knead for about 5-8 minutes until smooth and elastic.
Rest: Cover with a damp cloth or plastic wrap and let it rest for 30 minutes.

Divide the dough into 3 parts, roll each into a log about 1 inch in diameter,

And cut into small 1/2-inch pieces.

Roll each piece into thin circles (about 3 inches in diameter), dusting with flour to prevent sticking. Set aside.

Chop the wild mushrooms finely.

Step 2: Prepare the Filling

Mix the filling: In a bowl, combine ground pork, mushrooms, garlic, ginger, spring onion, soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Mix thoroughly.

Step 3: Assemble the Dumplings

Fill the wrappers: Place a small spoonful of filling in the center of each wrapper.

Seal: Wet the edges with water, fold the dumpling in half, and press the edges together tightly. Pleat the edges for a decorative touch if desired.

Ready for frying!

Step 4: Fry the Dumplings

Heat oil: In a non-stick pan, heat 2 tbsp of vegetable oil over medium-high heat.

Fry: Place dumplings flat-side down and fry until the bottoms are golden brown and crispy, about 2-3 minutes.

Steam: Pour 1/4 cup water into the pan, cover, and steam the dumplings for 3-4 minutes or until fully cooked and the water evaporates.

Crisp: Uncover and let the bottoms crisp again for another minute.

Step 5: Prepare the Dipping Sauce

Mix soy sauce, rice vinegar, sesame oil, chili oil (optional), and a pinch of sugar. Garnish with spring onions or coriander or sesame seeds.

I served the dumplings on a twig tray, arranged on top of cabbage and carrot noodles.

Sprinkled with black sesame seeds and garnished with chopped coriander.

Soft dumplings on top.

Golden pan-fried, crispy on the bottom, adding a contrast to the soft top and mushroom fillings, with that toasted aroma and taste.

The mushroom and pork are savoury and juicy, with rich, meaty notes that have absorbed the umami flavors of the mushrooms and the soy-based marinade. The hints of garlic and ginger gave the dish a burst of fresh aroma.

The Mix wild mushrooms had an earthy depth and complimented the pork beautifully!