Preparation time: 20 minutes + proofing
Cooking time: 20 minutes
2 cups flour
10g instant yeast
2 jumbo eggs, beaten
300ml milk, or more if needed
250g fresh button, portobello or portabellini mushrooms or a mix of all three, chopped
stew of your choice (chicken, bean, veggie, lamb)
1 Mix the dry ingredients and yeast together. Add eggs and enough milk to make a soft dough – it must not be sticky. Knead for 5 minutes, then roll into a ball and place in a large, oiled bowl. Cover with plastic wrap and set aside in a warm place to rise until doubled in size.
2 Heat the oil in a large pan and fry the mushrooms, stirring occasionally. Season. When they are quite dry, remove from the pan and allow to cool.
3 When your stew is ready (it should still have about 500ml liquid), knock down and gently knead the dough on a lightly floured surface, incorporating the fried mushrooms as you go. Don’t overwork the dough!
4 Pinch off golf ball size dumplings. Place on the surface of the simmering stew, cover with a lid and cook gently (no peeking!) for 20 minutes.