Fifty Shades of Retirement: Mochanoytake Dumplings

I love mushrooms, I mean who doesn't? My wife is unfortunately allergic but willingly expends all her energy helping me find them each spring. Meals such as this qualify as 'Cook's Choice Night' so I can imbibe to my pleasure while my bride does the same with her FAVs. This recipe (Trumpet/Yellowfoot) calls for specific fungus, but any mushrooms will suffice. I used morels, chanterelles, oysters, and shitake. It is nonetheless delicious. With such a wet summer it provided many opportunities to hunt them. They might be better called Mochanoytake Dumplings.

Trumpet Mushrooms

Yellowfoot Chanterelle Mushrooms

4 cups mixed black trumpet and yellow foot chanterelles (feel free to add morel, chanterelle, lobster, or other mushrooms to the mix), roughly chopped

1 tablespoon + 1 tablespoon cooking oil

2 scallions, minced

2 cloves garlic, minced

2 teaspoons minced ginger

1 small chili, minced (optional)

1 tablespoon oyster sauce (or vegetarian equivalent)

2 teaspoons light soy sauce

2 teaspoons Shaoxing wine OR cooking sherry

1/2 teaspoon white sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

Chives, cilantro, or scallions to garnish

Szechuan Dipping Sauce

1/4 cup low-sodium soy sauce

2 tablespoons maple syrup or brown sugar

1 tablespoon cornstarch (optional*)

1 tablespoon chili garlic sauce

1 tablespoon rice vinegar

1/2 teaspoon Chinese five spice powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

Add 1 tablespoon of the oil to a skillet over medium heat. Add the mushrooms and cook for 5 minutes. Add the scallions, garlic, ginger, and chili and cook for another 5 minutes. Add the oyster sauce, soy sauce, wine, sugar, salt, and pepper and cook for 2 more minutes. Take off of the heat and let cool completely. You may want to chop these to finer size.

Unwrap wonton wrappers on counter and set in individual squares. Add about a tablespoon of the mushroom filling into the center of the circle.

Fold it over and press the edges together to seal. Plump it down on the working surface, forming a flat bottom with the seam facing upwards. You can pleat the top by pinching the seal several times. Set aside on a floured surface and cover with a towel while you do the rest.

Heat deep skillet and place dumplings in skillet. Pour in 3/4 cup of water and cover the skillet. Let cook for about 8 minutes. Uncover and cook until the water dissipates completely.

INSERT SIMMERING DUMPLING PIC HERE

Check the bottoms of the dumplings for browning. Once nice and crispy, transfer to a plate and scatter with chopped herbs or scallions. Serve with Sichuan Dipping Sauce. Personally, I did not care for the Won Ton wrappers for these and would use simple flour/water next time. The Won Ton dried out too easily.