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Chef Monica Pope: Inspirational Cooking & Mushroom Dumplings

by evh on May 6, 2014

Mushroom_Dumplings

Mushroom Dumplings with Honeyed Blue Cheese Sauce ~ I have to admit I really didn’t know all that much about Chef Monica Pope before the Austin Food & Wine Festival. I knew her name from various food events around Texas and knew about her Houston-based restaurants but, other than that I really didn’t know a heck of a lot about her, nor her cooking philosophy, however, from what little I did know … I wanted to learn more. When one of my faves to follow Tim the Girl recently did a feature on Monica Pope for the official Austin Food and Wine Festival website, I have to admit I was even more intrigued and wanted to be sure to catch her demo called “Dumplings to Live By.”

Chef Pope is approachable and has an extremely dry sense of humor so much so that I think her culinary school helpers at the event were a little afraid of  her because of it –– which made her demo all the more entertaining to watch as they interacted together. What I liked instantly was her “Eat Where Your Food Lives” cooking style, ideas and cookbook basis. She has been a long time local food advocate and during her demo used ingredients such as Veldhuizen Blue Cheese (delish!), Local Honey and Cream to create her Mushroom Dumplings dish. When I got home I could not stop thinking about those gosh, dang goooooood dumplings –– so of course I had to try to make them myself. I am going to be honest here, I actually can not remember if she uses white wine in her sauce. Perhaps it was the fact that I had too much wine during the weekend thus I could not remember or perhaps it’s just my “mom brain” kicking in again. No matter, I added it in to the recipe –– so I could have a glass from the open bottle while cooking –– but you can substitute water if you’d rather just drink all of your wine. Sautéed mixed mushrooms folded with mascarpone cheese inside tender dumplings then smothered with a creamy, honeyed, blue cheese sauce can only mean one thing in my professional opinion –– Mmmmm, mmmmm –– in these Mushroom Dumplings with Honeyed Blue Cheese Sauce.

Monica Pope is truly an inspirational chef and I look forward to learning more about her exciting culinary adventures to come. Visit her at one of her Houston restaurants; Sparrow Bar + Cookshop or Beaver’s and be sure to check out her cooking classes and online cookbook Eat Where Your Food Lives. Until next time, eat dumplings, my friends.

Chef_Monica_Pope

Chef Monica Pope and her culinary school assistants ~ don’t they look nervous?

Mushroom_Dumplings_Filling

Sauce_Ingredients

egg_wash

Lay out a few wrappers at a time so they don’t dry out. Brush the four sides with an egg wash.

Fill_Dumplings

Add a heaping Tablespoon of the mushroom mixture into the centers of the wonton wrappers.

mushroom_filling

See, it already looks delicious.

dumpling_Fold2

Pick up one corner and fold it over toward the opposite corner.

Dumpling_fold1

Press down along the outer edges to seal it shut.

Remove_Air_Dumplings

As you seal it shut, push out any air bubbles that may have gotten trapped inside.

Dumpling_Fold

Fold it into a dumpling shape of your choice, folding in the corners and sealing shut. Then place on a dish to let air dry for about 10 minutes.

Boiled_Dumplings

Place into boiling water for about 30-40 seconds, then remove gently with a slotted spoon and divide them into serving portions.

Mushroom_Dumplings_Sauced

Drizzle the o-m-g-aaahhmazing honeyed blue cheese sauce everywhere, I mean, over the dumplings.

Mushroom_Dumplings

Then serve your Chef Monica Pope dish and devour.

Chef_Monica_Pope1

Yeah, she’s cool ~  Chef Monica Pope looking rather snazzy at the Rock Your Taco Event.

Mushroom Dumplings with Honeyed Blue Cheese Sauce
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Servings Prep Time
4 -6 servings 30-40 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 -6 servings 30-40 minutes
Cook Time
10-12 minutes
Mushroom Dumplings with Honeyed Blue Cheese Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 30-40 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 -6 servings 30-40 minutes
Cook Time
10-12 minutes
Ingredients
  • 5 cups mixed mushrooms (I used baby portobellos, button and shiitake) - chopped
  • 1/2 cup mascarpone cheese
  • 1/2 cup fresh chopped parsley - chopped
  • 2 Tablespoons shallots - minced
  • 2 cloves garlic - minced
  • 2 Tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup cream
  • 1 cup white wine or water
  • 1 cup blue cheese - crumbled
  • 1 clove garlic - minced
  • 1 Tablespoon shallots - minced
  • 1 Tablespoon olive oil
  • 2-3 Tablespoon honey
  • salt & pepper to taste
  • 1 ounce package of wonton wrappers 12
  • 1 egg - whisked
Servings: -6 servings
Units:
Instructions
  1. In a large sauté pan, add olive oil and place over medium high heat. Next, add garlic and shallots and sauté for about 30-45 seconds before adding in the mushrooms. Continue to stir the mushrooms in with the garlic and shallots to sauté for about 5-7 minutes. As the water begins to come out of the mushrooms continue to stir until all of the water is out of the pan and the mushrooms just begin to get slightly golden in color. Remove from heat and let cool for 2-3 minutes. Next, fold in fresh parsley followed by mascarpone cheese, salt and pepper. Stirring until well combined then set aside.
  2. Place a medium sauce pan over medium high heat and add in olive oil. Next, add in garlic and shallots and let cook for 30 seconds. Then, slowly add in white wine (or water) and continue to stir. Then add in the cream. Let it cook for a 2-3 minutes while stirring on occasion. Sauce should start to thicken and reduce as that starts to happen add in blue cheese and continue to stir. Cook for another 2 minutes, then remove from the heat. Add in salt and pepper to taste then finish with honey.
  3. Using a few wonton wrappers at a time place them out onto a flat surface. Brush all four sides of each wrapper with the egg wash. Place a heaping Tablespoon of the mushroom mixture into the middle of each wonton. Fold one corner over to the opposite corner creating a triangle. Gently press onto the center to remove any air bubbles but keep the mushrooms inside. Fold corners over or form a "purse" shape to create your dumplings. Place finished dumplings onto a plate to seal dry for 10 minutes. Continue the process until all of the dumplings are made. To serve: Place a large pan filled a quarter of the way with water over high heat and bring to a boil. Place a few dumplings in at a time and let cook for 30-45 seconds. Remove from pan with a slotted spoon and divide up for serving. Continue process until all of the dumplings are cooked. Drizzle honeyed blue cheese sauce over the top of each dish and serve.
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