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Appetizer
Chinese
16
30 minutes
45 minutes
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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