Honest Dumplings Truffle Oil Oyster Mushroom Dumplings


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.


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.