- 50 g Dried Porcini Mushrooms
- 500 g water
- 150 g brown onion, cut into quarters
- 25 g oil
- 30 g breadcrumbs
- ½ tsp salt
- ½ -1 tsp ground black pepper
- 2 tsp lemon juice
- 250-270 g plain flour
- 15 g oil
- 150 g lukewarm water
- 600–700 g beetroot, peeled and cut into quarters
- 3 cloves garlic
- 5 dried mushrooms (any variety)
- 1400 g water
- 2 tsp sea salt, to taste
- ¼ tsp ground black pepper, to taste
- 2 tbsp raw sugar
- 2 bay leaves
- 5 whole allspice berries
- 3 tbsp white vinegar
- 2 tbsp Majoram
Place mushrooms into mixing bowl and chop 3 sec/speed 6.
Add water and cook 20 min/100°C/speed 1.
Strain mushrooms through simmering basket and allow to cool for 5-10 minutes. Clean and dry mixing bowl.
Place onion and oil into mixing bowl and chop 3 sec/speed 5. Scrape down side of mixing bowl with spatula, then sauté for 5 min/Varoma/speed 2.
Add drained mushrooms, breadcrumbs, salt, pepper and lemon juice, and cook 1 min/100°C/speed 2.
Transfer mushroom mixture into a bowl and set aside. Thoroughly clean and dry mixing bowl.
Place flour, oil and lukewarm water into mixing bowl and knead 2 min/.
Transfer dough onto a ThermoMat or lightly floured work surface and divide in half. Roll out one portion of dough to a 2mm thickness. Cut dough into squares (6 x 6 cm).
Place ½ tsp mushroom filling into the centre of each square, and fold edges together diagonally to form a triangle, sealing the edges with your fingertips. Wrap two corners around at the front to form dumplings (or “ears”), and pinch ends together to seal. Repeat with remaining filling and squares of dough.
Roll out remaining portion of dough, and repeat step 9.
Place a large saucepan of water over high heat and bring to the boil. Add dumplings to saucepan in 2-3 batches, and cook until dumplings float to the surface (approx. 2-3 minutes). Using a slotted spoon, remove dumplings, transfer to a ThermoServer or large bowl and cover to keep warm.
Place beetroot, garlic and dried mushroom into mixing bowl and mix 5 sec/speed 5.
Add water, salt, pepper, sugar, bay leaves and allspice and cook 25 min/100°C/speed 1.
Add vinegar and marjoram and mix 10 sec/speed 2.
Strain soup through simmering basket into a large bowl. Discard contents of simmering basket. Season to taste. Distribute soup between serving bowls, add dumplings to serving bowls and serve warm.
Porcini mushroom dumpling filling
This traditional Polish festive recipe is courtesy of Grace Mazur, Managing Director, Thermomix in Australia.
These Polish dumpkings (Uszka), are often referred to as 'Polish Christmas Ears' and are traditionally served up in Borscht on Christmas Eve.
Other users also liked...
- Quick Beef Pho for Two
- Jen's Crab and Corn Chowder
- Vegan Lentil Soup
- Chinese Style Chicken and Corn Soup
- Asian Chicken Noodle Soup
- VEGAN Cheesy Broccoli Soup - LCHF
- Yummy Chicken & Vegetable Soup
- Chicken Bone Broth Soup and whole steamed chook
- Variation Curried lentil and pumpkin soup
- Curry Pea Soup
- Roasted Capsicum and Tomato soup with Goats Cheese
- Pumpkin and Leek Soup
- Mango, coconut and lychee icy poles
- Frozen breakfast yoghurt pops
- Chocolate salted caramel petit fours
- Mint lemonade
- Gingerbread house
- Baked pumpkin doughnuts with snowman icing
- Gougère puffs with salmon mousse
- Pavlova towers
- Baked salmon cheesecake
- Chicken and prawn noodles
- Peanut and Soba Noodle Wonton Cups
- Lamb and Feta Meatballs
- Hunters Healthy Beef and Veg Sausage Rolls
- Italian Beef Ragu
- Choc Chunky Cookie Dough Cheesecake
- Cinnamon swirl cake
- Raw Blueberry Cashew Cheesecake (Dairy Free)
- Caitys chutney
- Caramelised onion jam
- Japanese coconut buns
- lchf chicken chirizo balls
- Quick Beef Pho for Two
- Quick Gluten Free Bread Rolls
- Quick Gluten Free Pizza Dough