WILD MUSHROOM & CHESTNUT DUMPLINGS WITH BROTH

Okay so, I will be honest. I was attempting a Paleo pasta but for some reason the dough’s are always just a little to sticky to work with. I had wanted to by some Xanthium gum but it was sold out, I think that would solve the problem. Has any one else tried Paleo pasta?

However, I decided this dough would form a delicious dumpling instead, much easier to work with!

I had a pack of chestnuts left from Christmas which I didn’t use which and had hoped to make a ravioli. The dumplings were just as delicious and hit the spot. Especially paired with the wild mushrooms and delicious Italian flavours of basil, truffle oil and garlic.

I have just enjoyed this for lunch and although full am tempted to make a second bowl….

The refreshingly light broth is the perfect base for the rich dumplings. I used chicken stock for the broth as I had some in the fridge but you could use vegetarian stock to make this vegetarian.

Ingredients:

Makes 3 servings

  • 1/2 cup chestnut flour
  • 1 x cup ground almonds
  • 1/2 cup tapioca flour
  • 1 tbsp arrowroot flour
  • Handful of chopped basil
  • 2 x cloves chopped garlic
  • Salt & Pepper
  • 2 tbsp lemon juice
  • 250ml chicken or vegetable stock
  • Handful of chopped mushrooms
  • 6 x chopped chestnuts
  • Peas
  • Asparagus
  • 2 x eggs

Begin by prepping the dumpling dough.

Mix the ground almonds, tapioca flour, arrowroot and chestnut flour in a bowl ensuring they have mixed together well.

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Pour onto a floured surface (I used tapioca flour)

Create a well in the centre and crack the eggs. As with a a pasta dough, use a fork to mix the flour into the eggs, slowly incorporating more of the flour mix until you have a dough.

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Gently knead the dough and place in some clingfilm or oiled tinfoil (I use coconut oil to grease the foil with)

Place in the fridge for 30 minutes to chill.

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Whilst the dough is chilling, prep the mushroom and chestnut mixture.

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Finely chop the garlic, basil, chestnuts and mushrooms and heat in a pan in some extra virgin olive oil, or as I did, truffle oil. Season with salt and pepper and allow to cook for 4-5 minutes.

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Set this to one side to cool.

Sprinkle some chestnut flour and ground almonds on the kitchen surface.

Gently break small cubes about 1.5cm cubes. Pat the mixture out flat and place some filling in the centre. You could alternatively mix the mushrooms into the whole dough mix and knead, making smaller dumplings after.

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Using your palms, roll the small dumplings into the balls.

Set to one side with the peas and sliced asparagus.

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In a saucepan, place the stock and lemon juice into a pan. Add the dumplings and vegetables and cook on a low heat for 8 -10 minutes, occasionally stirring the dumplings.

Serve with some fresh basil sprinkled on top. For those who aren’t lactose intolerant a sprinkle or parmesan would be perfect!

Bon Appetit

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