Xinjiang-style Mushroom Dumplings

Ingredients

In this Xinjiang adaptation of Pilzeknödel, the traditional Austrian dish, we incorporate the bold flavors and spices of Xinjiang cuisine. The original recipe is transformed by using Xinjiang spices such as cumin, chili powder, and Sichuan peppercorns, which infuse the dumplings with a unique and aromatic taste. Additionally, the traditional sauce is replaced with a tangy and spicy Xinjiang-style sauce, adding an extra layer of flavor to the dish. We alse have the original recipe for Pilzeknödel, so you can check it out.

• 500g (1.1 lb) mushrooms, finely chopped 500g (1.1 lb) mushrooms, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon Sichuan peppercorns, crushed 1/2 teaspoon Sichuan peppercorns, crushed
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 4 cups (940ml) water 4 cups (940ml) water
• 300g (10.5 oz) bread crumbs 300g (10.5 oz) bread crumbs
• 2 eggs 2 eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
2. 2.
   Add the mushrooms to the pan and cook until they release their moisture and become tender.
3. 3.
   Stir in the cumin powder, chili powder, and crushed Sichuan peppercorns. Cook for an additional 2 minutes to allow the spices to infuse the mushrooms.
4. 4.
   Remove the pan from heat and let the mushroom mixture cool slightly.
5. 5.
   In a large mixing bowl, combine the mushroom mixture, bread crumbs, chopped cilantro, chopped parsley, and eggs. Season with salt and pepper to taste. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Shape the mixture into small dumplings, about the size of a golf ball.
7. 7.
   In a large pot, bring the vegetable broth and water to a boil. Gently drop the dumplings into the boiling liquid and cook for about 10 minutes, or until the dumplings float to the surface and are cooked through.
8. 8.
   Using a slotted spoon, remove the dumplings from the pot and transfer them to a serving dish.
9. 9.
   Serve the Xinjiang-style Mushroom Dumplings hot, accompanied by the tangy and spicy Xinjiang-style sauce.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure a consistent texture in the dumplings.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Sichuan peppercorns — Crush the peppercorns just before using to preserve their aromatic oils.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dumpling mixture.
• Serve the dumplings with a side of Xinjiang-style pickled vegetables for a refreshing contrast.
• If you prefer a milder flavor, reduce the amount of chili powder and Sichuan peppercorns.
• Experiment with different types of mushrooms to vary the flavor and texture of the dumplings.
• Leftover dumplings can be pan-fried for a crispy exterior.

Serving advice

Serve the Xinjiang-style Mushroom Dumplings as a main course accompanied by a fresh salad or steamed vegetables. Garnish with additional chopped cilantro and parsley for a vibrant presentation.

Presentation advice

Arrange the dumplings on a platter, drizzle the Xinjiang-style sauce over them, and sprinkle with a pinch of crushed Sichuan peppercorns for an attractive and aromatic presentation.