Honey Mushroom Dumplings

In Southern Africa, white button and brown mushrooms are grown, collected and served at the best fine dining to casual restaurants in and around Southern Africa.

Honey Mushroom Dumplings Recipe

Vegetarian mushroom dumplings from South Africa are made with sweet coconut milk, cayenne pepper, ginger, and honey sauce. Every mushroom dumpling is delicately boiled and dipped with the African Gourmet South African spicy sweet ginger sauce.

Africans prefer mushrooms as well as most fruits and vegetables fresh rather than processed and Mushroom Dumplings are a favorite Southern African food recipe using finely chopped fresh white button mushrooms wrapped in egg dough topped with spicy sweet ginger sauce.

Honey Mushroom Dumplings Recipe

Ingredients for the mushroom filling, egg dough, and dipping sauce.

Filling

5 cups chopped button mushrooms

2 tablespoons vegetable oil

1 yellow onion, diced

5 green onions, chopped

Salt and ground black pepper to taste

Dough

1 large egg yolk

1 tablespoon vegetable oil

3 ¼ cups all-purpose flour, more as needed

Sauce

2 cups coconut milk

1 tablespoon honey

1/2 teaspoon garlic salt

1 teaspoon cayenne pepper

1/2 teaspoon ground ginger

Directions for the mushroom filling, egg dough, and dipping sauce.

Mushroom filling directions

In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add mushrooms and green onions and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. In a food processor, pulse mushroom mixture until finely ground.

Egg dough directions

In a small bowl, combine egg yolks, oil, and 1 1/2 cups lukewarm water and whisk for 1 minute. Place flour in a large bowl and make a well in the center. Add a third of the egg mixture and lightly mix in with fingers or a fork.

Repeat 2 more times. Using your hands, fold the dough together until soft. If crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead for 3 minutes. Form into a ball, transfer to a bowl, and refrigerate for 45 minutes.

Lightly flour a work surface and a pan or board for the finished dumplings. Divide the dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use a pastry cutter to cut circles.

Drain any excess liquid from mushroom filling. Place 1/2 teaspoon filling in center of each circle, seal by pinching the two sides together. Repeat with remaining dough and filling. In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve with The African Gourmet spicy sweet ginger sauce.

Sauce directions

Add coconut milk and spices over medium heat in a heavy saucepan and gently simmer for 20 minutes.