Perfect for a chilly fall evening!  There are several steps to this recipe but it’s worth the effort.  You can purchase dumpling wrappers at H-Mart in Naperville. I’ve collected so many recipes over the years but I believe this one came from time spent with the very talented Patricia Yeo.

 

2 cups potato filling (recipe below)

¼ cup mushroom butter (recipe below)

Splash of white wine or sherry

1 cup assorted mushroom

2-5 sage leaves

 

Place one tablespoon of filling in the center of the wrap.  Brush the edges with water and fold over to seal making sure you remove air bubbles as you seal.  Blanch dumplings in boiling water. While dumplings are cooking, sauté mushroom with olive oil and sage leaves.  Add mushroom butter and sherry vinegar.  Toss dumplings with mushrooms.  Garnish with fried sage leaves.

 

Potato Filling

1 lb Yukon gold potatoes

¼ cup chives

½ cup sour cream

Salt and pepper

 

Boil potatoes until tender and pass through food mill.  Add chives, sour cream and season with salt and pepper.

 

Mushroom Butter

1 cup dried porcini

½ cup sliced shallots

¼ cup garlic cloves

2T thyme

2T tomato puree

2 cups white wine or water

1 lb butter, soften

 

Place all ingredients except butter into a saucepan. Bring it to a boil and simmer for 15 minutes.  Cool, puree and fold in butter.  Season with salt and pepper