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Mushroom Dumplings

Makes about 3 dozen


For dough:

  • 1 1/2 cups flour
  • 2 eggs
  • 1/2 cup melted butter

For mushroom stuffing:

  • 1/8 pound dried mushrooms
  • 1 onion
  • 1/8 pound of butter (or substitute olive oil)
  • salt, pepper to taste


  1. Boil the mushrooms in bouillon. Remove and drain, then finely chop.
  2. Melt 1/8 pound of butter in a pan (or substitute olive oil) and fry the finely chopped mushrooms and onion. Mix well; season with salt to taste.
  3. Prepare a stiff dough from the flour and eggs. Roll out thin and cut into x-inch squares (should make 24 to 36 pieces).
  4. Spoon stuffing on each square and fold to make a triangle.
  5. Seal the ends and fry in melted butter or olive oil.

Hudson Valley Restaurant Week is back this April 8-21!