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Appetizer
Chinese
16
30 minutes
45 minutes
Savor the rich umami of Melissa’s dried portobello and shiitake mushrooms in these crispy baked dumplings. Made with fresh ginger, green onions, and puff pastry—an elegant, plant-forward appetizer perfect for any occasion.
13.2 one sheet puff pastry, found in the refrigerated case
1-.05 oz Melissa’s Dried Portobello Mushrooms
1-.05 oz Melissa’s Dried Shiitake Mushrooms
1 tsp grated fresh ginger
2 green onions, minced
1/2 tsp sesame oil
1 tbs soy sauce
1 egg, white and yolk divided
2 tbs toasted sesame seeds
2 tsp kosher salt
Optional: soy sauce for dipping
Rehydrate the dried mushrooms according to the package. Remove from the liquid (save the mushroom liquid to make a delicious mushroom sauce later)
In a food processor, place the mushroom pieces, ginger, green onions, sesame oil, soy sauce and the egg white. Pulse until a slightly chunky filling is created.
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll the puffy pastry out and cut 3 inches circles. If you are using a frozen pastry brand, you maybe able to cut more circles.
Divide the filling among the puff pastry circles, fold it closed and use a fork to pinch the edge closed. Brush each dumpling with the egg yolk that has been whisked. Sprinkle with the toasted sesame seeds and kosher salt.
Bake 15-20 minutes or until golden brown. Serve with soy sauce if desired.
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