Silesian Dumplings with Miso Mushroom Sauce
Soft and pillowy Silesian dumplings paired with a rich, savoury miso mushroom sauce. This fusion dish combines the comforting essence of Eastern European cuisine with a flavourful twist from Japanese miso. Perfect for a hearty dinner that’s sure to impress!
Ingredients
For the Silesian Dumplings
- 1 kg potatoes cooked, cooled down and mashed
- 200 g potato starch
- 30 g warm vegan butter
- 3/4 tsp white pepper
- 1 tsp salt
For the Miso Mushroom Sauce
- 300 g chestnut baby button mushrooms
- 100 ml coconut oil
- 2 cloves garlic minced
- 1 tbsp white miso
- 1 tbsp soy sauce
- 2 tbsp rapeseed oil
- 1 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mashed potatoes, potato starch, warm vegan butter, white pepper, and salt. Mix until you form a smooth dough.
- Divide the dough into equal portions and shape each into small, round dumplings. Use your thumb to press a small indentation in the center of each dumpling.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water, then reduce the heat to a gentle simmer. Cook until the dumplings float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- In a small cup, mix the white miso, soy sauce, and 200 ml of water until well combined.
- Heat the oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the mushrooms to the pan and sauté until golden and softened, about 5-7 minutes.
- Add the fresh thyme and adjust seasoning with salt and pepper to taste. Allow the sauce to simmer for an additional 2-3 minutes to blend the flavours.
- Arrange the cooked dumplings on a serving plate and generously spoon the miso mushroom sauce over the top.
Notes
If potato starch is unavailable, you can substitute it with cornflour. However, keep in mind that the texture of the dumplings may be slightly denser and less pillowy compared to using potato starch.