Mushroom Dumplings in Garlicky Yogurt Sauce – easy, light, delicious, soothing snack, that is a great source of probiotics and nutrients. Awesome for summer!
This dish is inspired from Manti, the mouth watering dumplings, that are a famous specialty of Turkey, Central Asia, China and now popular in Russia and surrounding areas. Most common are the meat filled dumplings. They are the oriental version of a ravioli.
But here, the mushroom dumplings in garlicky yogurt sauce are a much lighter variation and wonderful for summertime. And seriously, a fantastic tasty alternative to deep fried and calorie laden snacks. Absolutely no compromise on taste – these are yum!
If you have not tried these, you must………must……do so. They are pretty easy to make if you use the store bought dumpling wrappers. To make the dumpling wrappers from scratch can be fun but may be labor intensive for some.
Photo Credit: Bijan of www.bijansviewfinder.com
Yogurt is an excellent source of probiotics, calcium and high quality protein. It helps with gut health, digestion, prevention of osteoporosis and lowering of high blood pressure. When included in significant amount in a meal, it provides for fullness. Here is another simple but popular yogurt based recipe – Persian Yogurt Dip With Shallots.
Mushrooms are ubiquitous, versatile and justly popular – tasty and meaty! They are an excellent source of antioxidants, immune enhancing, heart healthy and cancer preventive nutrients. I have used the amazing mushrooms in this delectable Persian style frittata – Mushroom Spinach Red Pepper Kuku, where I also elaborate more on its nutrition potential.
If you love yogurt, garlicky taste and want a cool and light snack, try this one. You will surely be happy with these soft pockets of sensory pleasure – Mushroom Dumplings in Garlicky Yogurt Sauce!!
Photo Credit: Bijan of www.bijansviewfinder.com
Mushroom Dumplings in Garlicky Yogurt Sauce
NUTRITION FACTS
Servings: 10 Serving Size: 4 dumplings with 1/4 cup sauce
Calories 121, Total Fat 4 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 2 g), Cholesterol 3 mg, Sodium* 279 mg, Potassium 92 mg, Total Carbohydrate 18 g, Dietary Fiber 1.5 g, Sugars 5 g, Protein 5.5 g
*Not including added salt
Preparation Time: 20 minutes
Cooking Time: 20 minutes
INGREDIENTS
Mushroom Dumplings
12 ounces mushrooms, sliced
1 teaspoon red pepper flakes
3 teaspoon olive oil
1/2 large onion, chopped
1 garlic clove, grated
1 tablespoon chopped cilantro
1 tablespoon chopped dill
Salt, to taste
20 Dumpling wrappers*
Stock (optional)
Yogurt Sauce
2 cups reduced fat yogurt
2 garlic cloves, grated
salt to taste
Tomato Sauce
1 teaspoon olive oil
1 large garlic clove, grated
2 Roma tomatoes, chopped
1 tablespoon double concentrated tomato paste
Salt, to taste
Seasoning
2 teaspoons olive oil
1/2 teaspoon paprika
1/2 teaspoon ground Turkish red pepper or red pepper flakes, adjust to taste
Garnish
1 tablespoon chopped fresh mint
Ground sumac (optional)
DIRECTIONS
Mushroom filling and dumplings preparation
Preheat oven to 400ºF. Mix the mushroom slices, red pepper flakes and 2 teaspoons olive oil. Spread it on a parchment paper or foil line baking sheet.
Roast for about 15 to 20 minutes until mushrooms start releasing the juices and are cooked well. Set aside and let cool.
Once cool, mince the mushroom.
Heat 1 teaspoon olive oil in a small skillet. Add the chopped onions and sauté until soft. Add the grated garlic and sauté further till light golden brown.
Add the minced mushrooms, cilantro, dill and mix it well. Add salt as per taste.
I used round shanghai style dumpling wrappers. Cut each wrapper in two semi circles. Take one semi circle and wet the edges with water as indicated with the yellow color.
Seal the semi circle on the straight edge side to make a cone like shape. Place 1 ½ teaspoons filling in the center. Next, seal the other curved side
Wet the center of a sealed edge with water, as indicated by the yellow color. And pinch it together to make the dumpling. Finish making all the dumplings. Make sure to seal all the edges well.
Yogurt Sauce
To make the yogurt sauce – stir the yogurt, grated garlic and salt together. Set aside.
Tomato Sauce
Heat one teaspoon olive oil in a saucepan and add garlic and lightly sauté without letting it turn brown. Add chopped tomatoes, tomato paste and simmer it until the sauce is well done. Set aside.
Cooking the Dumplings
There are two options for cooking the dumplings:
First option: If you like it softer like ravioli – Bring a large pot of lightly salted water or stock to a boil. Carefully slide in the dumplings and simmer for about 8 to 10 minutes until they are cooked well. Drain the dumplings.
Second option: If you like the dumplings to be a bit firmer – then lay them on a parchment paper lined baking sheet. Set the oven temperature to 350ºF. Bake the dumplings for about 10 to 15 minutes until the dumplings turn light golden brown. Take them out of the oven and let cool.
Bring a large pot of lightly salted water or stock to a boil. Carefully slide in the dumplings and cook it at medium high for about 8 to 10 minutes until they are cooked well . Drain the dumplings.
Assembling the dish
Take a serving platter and place the dumplings in a single layer. Pour the yogurt sauce over it. Then add scoops of tomato sauce randomly on the top.
Heat two teaspoons olive oil. Take it off the heat, then add the paprika and ground red pepper. Drizzle this oil all over the dumplings. Garnish the Mushroom Dumplings in Garlicky Yogurt Sauce with finely chopped fresh mint and sumac if you prefer.
Photo Credit: Bijan of www.bijansviewfinder.com
Notes:
I used Twin Marquis brand Shanghai style dumpling wrappers.
Make sure that the dumplings are sealed well before cooking, to prevent the filling from coming out.
4 dumplings with 1/4 cup sauce
Mushroom Dumplings in Garlicky Yogurt Sauce - easy, light, delicious, soothing snack, that is a great source of probiotics and nutrients. Awesome for summer!
20 minPREP TIME
20 minCOOK TIME
40 minTOTAL TIME
Save RecipeINGREDIENTS
- MUSHROOM DUMPLINGS
- 12 ounces mushrooms, sliced
- 1 teaspoon red pepper flakes
- 3 teaspoon olive oil
- 1/2 large onion, chopped
- 1 garlic clove, grated
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped dill
- Salt, to taste
- 20 Dumpling wrappers*
- Stock (optional)
- YOGURT SAUCE
- 2 cups reduced fat yogurt
- 2 garlic cloves, grated
- salt to taste
- TOMATO SAUCE
- 1 teaspoon olive oil
- 1 large garlic clove, grated
- 2 Roma tomatoes, chopped
- 1 tablespoon double concentrated tomato paste
- Salt, to taste
- SEASONING
- 2 teaspoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground Turkish red pepper or red pepper flakes, adjust to taste
- GARNISH
- 1 tablespoon chopped fresh mint
- Ground sumac (optional)
INSTRUCTIONS
- MUSHROOM FILLING AND DUMPLING PREPARATION
- Preheat oven to 400ºF. Mix the mushroom slices, red pepper flakes and 2 teaspoons olive oil. Spread it on a parchment paper or foil line baking sheet.
- Roast for about 15 to 20 minutes until mushrooms start releasing the juices and are cooked well. Set aside and let cool.
- Once cool, mince the mushroom.
- Heat 1 teaspoon olive oil in a small skillet. Add the chopped onions and sauté until soft. Add the grated garlic and sauté further till light golden brown.
- Add the minced mushrooms, cilantro, dill and mix it well. Add salt as per taste.
- I used round shanghai style dumpling wrappers. Cut each wrapper in two semi circles. Take one semi circle and wet the edges with water as indicated with the yellow color.
- Seal the semi circle on the straight edge side to make a cone like shape. Place 1 1/2 teaspoons filling in the center. Next, seal the other curved side
- Wet the center of a sealed edge with water, as indicated by the yellow color. And pinch it together to make the dumpling. Finish making all the dumplings. Make sure to seal all the edges well.
- YOGURT SAUCE
- To make the yogurt sauce - stir the yogurt, grated garlic and salt together. Set aside.
- TOMATO SAUCE
- Heat one teaspoon olive oil in a saucepan and add garlic and lightly sauté without letting it turn brown. Add chopped tomatoes, tomato paste and simmer it until the sauce is well done. Set aside.
- COOKING THE DUMPLINGS
- There are two options for cooking the dumplings:
- First option: If you like it softer like ravioli - Bring a large pot of lightly salted water or stock to a boil. Carefully slide in the dumplings and simmer for about 8 to 10 minutes until they are cooked well. Drain the dumplings.
- Second option: If you like the dumplings to be a bit firmer - then lay them on a parchment paper lined baking sheet. Set the oven temperature to 350ºF. Bake the dumplings for about 10 to 15 minutes until the dumplings turn light golden brown. Take them out of the oven and let cool.
- Bring a large pot of lightly salted water or stock to a boil. Carefully slide in the dumplings and cook it at medium high for about 8 to 10 minutes until they are cooked well . Drain the dumplings.
- ASSEMBLING THE DISH
- Take a serving platter and place the dumplings in a single layer. Pour the yogurt sauce over it. Then add scoops of tomato sauce randomly on the top.
- Heat two teaspoons olive oil. Take it off the heat, then add the paprika and ground red pepper. Drizzle this oil all over the dumplings. Garnish the Mushroom Dumplings in Garlicky Yogurt Sauce with finely chopped fresh mint and sumac if you prefer.
RECIPE NOTES
I used Twin Marquis brand Shanghai style dumpling wrappers.
Make sure that the dumplings are sealed well before cooking, to prevent the filling from coming out.
Nutrition Facts: *Not including added salt
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2 Comments on "Mushroom Dumplings in Garlicky Yogurt Sauce"
Awesome awesome recipes
Thank you so much Shahana for your comment and visit.