Dough
| 3 c | organic unbleached flour |
| 1 c | water (room temperature) * |
| 2 t | Italian parsley, chopped |
| 1 t | olive oil |
| 1 t | sea salt |
Mix flour with the parsley and salt. Add the water and oil, mix well. Knead for about 7 minutes or until smooth. Let it rest for at least 30 minutes. Use a rolling pin or a pasta sheeter to roll out dough. Use a 9-cm round cookie cutter to cut wrappers.
* The flour or water quantities may need to be adjusted to form a smooth dough that comes together but is not sticky. Add more flour if it is too sticky. Add more water if the dough doesn’t come together.
Filling
| 2 c | chopped white onion |
| 7 c | chopped fresh oyster mushrooms |
| 1 c | Italian parsley, chopped |
| 2 T | white truffle oil |
| ½ T | sea salt |
Sauté the chopped onion for about 5 minutes until translucent. Transfer the cooked onion into a bowl, add in the mushrooms, parsley and salt.
Drizzle filling with truffle oil. Mix well. Put about 2 teaspoons of filling in each wrapper and fold it into a dumpling. Makes approximately 70 dumplings.