Johanna Mason Mushroom Dumplings

District Seven, situated in the northwestern corner of Panem, is known for its dark and dense forests. Below the trees there is little light that filters through, and the ground is damp and warm in the summer months. This is perfect condition for a staple of the diets of Seven to grow – wild mushrooms.

Easily foraged in the woods, mushrooms are a hearty substitute for meat, something almost impossible to come by in this remote district. Animals within the district boundaries were long ago hunted to extinction, and save for the occasional illegally poached bird, savoury items are hard to come by and fiercely sought after.

This is a simple recipe despite its many steps – and easily made with a combination of foraged goods and those from tesserae. The pairing of the mushrooms and the dough of the dumplings’ casings serve to fill empty stomachs. The recipe can be doubled or quadrupled, and dumplings can be frozen before they are cooked to help residents through the long Seven winters.

 

By Aaron (admin) Published: August 10, 2013

  • Yield: 20
  • Prep: 1 hr 30 mins

District Seven, situated in the northwestern corner of Panem, is known for its dark and dense forests. Below the trees there is …

The Ingredients.
The Method.
  1. Steep the dried mushrooms in the water for half an hour, then set the water to boil. While this is going on, combine the flour and salt. Slowly add the boiling water and mix gently with a wooden spoon until the dough comes together. Form it into a ball, and cover with a damp cloth. Let it sit for an hour.
    District 7 mushrooms
  2. In the meantime, clean the mushrooms with a damp cloth. They only need to be wiped off gently. Lay them out to dry - this is important! Mushrooms are similar to sponges in that they absorb liquids and will become mushy. Allow mushrooms to dry thoroughly if you choose to wipe them off (though only do this with those that are truly filthy … a little dirt has never hurt a resident of Seven.)
    Flour
  3. When the dough has sat for an hour, remove it from the bowl. Knead it a few times on a lightly floured surface - just enough to smooth it out. Roll the dough into a long cylinder about ¾” in diameter, and slice into twenty equal pieces.
    Dumplings dough
  4. Roll each piece into a ball (this makes shaping the wrappers much easier) and, one by one, roll them out until they are about as thin as a piece of paper. Flour each side lightly as they are finished and stack them. The flour will keep them from sticking together. Once they are finished, wrap the casings and put them aside in the fridge.
  5. Dice the mushrooms. The stems do not need to be removed, though if they are particularly tough, they are best discarded. Make eighth of an inch slices through each cap, then dice them finely. Do the same with the two cloves of garlic.
    Diced mushrooms
  6. Heat a pan with a bit of oil and butter in it - just enough to coat the bottom. Two parts butter to one part oil is best for optimum flavour. While the pan is heating, add the garlic and give it a bit of a stir.
  7. Add the mushrooms when the butter has ceased to foam and your pan is quite hot. Working in batches, fry the mushrooms: it is important not to overcrowd them as they release steam and will become soggy. Try to keep them relatively spaced apart. They will cook down greatly. It may take two or three goes to finish cooking them, re-oiling/buttering the pan as necessary, but that is fine - set them aside in a bowl.
    Pan fried mushrooms
  8. Bring out the dough. Working one at a time, place a tablespoon or so of cooked mushrooms in the centre of the dough. Wet one edge and fold it together, pressing the seam. Pinch the edges in finger-width intervals. This keeps the seal from opening while cooking. Repeat until all dumplings have been created.
  9. To cook the dumplings, they can either be fried in a pan until they are brown on each side, boiled, added to soups, or steamed for a few minutes - they cook quickly, so be careful not to let them get too soft if you choose to boil or steam them.
    Johanna Mason's mushroom dumplings
  10. To store them, place them on a parchment-paper lined cookie sheet and freeze them until they are solid, whereupon they can be transferred to a plastic bag or other airtight container for long-term storage.
what people are saying.
  • ashley Reply

    How is this vegetarian if the recipe calls for pork? Update your tags.

    • Samantha Reply

      Sorry, there’s no pork in them. That’s something that got screwed up somewhere. (Our web client likes to auto-fill, and where it should have been “salt,” it pulled “salt pork” for another recipe.) :) There’s no meat in this dish.

  • Lindsay Reply

    This recipe is going to be great with mushrooms I’ll pick from my grandparents woods! Thanks so much for making this.

    • Samantha Reply

      Please be very careful with the mushrooms you pick in the wild! Make absolutely sure they’re edible first!!

  • Ellie Reply

    Wow! This is a really good recipe!

  • Stella Reply

    Oh, this website is AMAZING! I recently found it, but I’m obsessed! Thank you guys, for doing this. Such a great idea! Thanks to you guys I’m gonna throw a Halloween party (The Hunger Games theme off course!) where many of your dishes will be featured.
    Don’t stop posting new recepies!

    Lots of love from Sweden!

    • Samantha Reply

      Wow, thank you! We’re honored and we’d LOVE pictures!

      Remember that you can request recipes by emailing us – if you have anything specific you want for your party, let us know! ;)

      • Stella Reply

        I just saw your comment, I’m gonna think of some dishes and then email it to you. But do you think you could do more Capitol dishes? <3 And ofcourse I will send pictures from the party! :)

  • Ellie Reply

    What could you serve these dumplings with?:)

    • Samantha (admin) Reply

      We served ours with a side of fresh vegetables! Since they’re already pretty carb-y I’d avoid things like rice. Maybe a salad and some poached pears for dessert, a la District Seven!

  • Sofen Reply

    When you say ‘bring the water to a boil’, do you mean the water I steeped the mushrooms in or separate water?

  • David Reply

    Sounds good! :)
    I think I’m going to make these ;)
    But, how much mushrooms shall I use? Like 100g or so? ;)

    Greetings from Austria ;D

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