Delicious Recipe: Savory Herbed Chanterelle, Goat’s Cheese, and Chicken Dumplings
Discover the delightful flavors of autumn with these mouthwatering herbed chanterelle, goat’s cheese, and chicken dumplings. Even if you’re not a fan of meat or mushrooms, you’ll be pleasantly surprised by the delectable combination of flavors. These dumplings are a hit with both kids and adults alike!
As the Northern hemisphere embraces the beauty of autumn, mushroom enthusiasts like my Mum eagerly anticipate the wild mushroom season. She becomes the “Forest Lady” during those months, venturing into serene forests to forage for mushrooms, acorns, and vibrant berries. Naturally, when she shared news of the abundant chanterelle crop this year, I was determined to find some in Sydney. While they may be a bit pricey at $14 per 100g, they’re worth every penny. Sautéed in butter with garlic and parsley, they add an exquisite, sweet, and earthy touch to these delightful chicken and goat’s cheese dumplings.
Yield: 24 Dumplings
Dumplings: Herbed Chanterelles, Goat’s Cheese, and Chicken
Instead of using store-bought wonton wrappers, I prefer making a quick, preservative-free hot water flour dough from scratch. Check out the 5-ingredient blueberry dumplings recipe for the dough instructions. Simply use a 7.5 cm (3in) cookie cutter or a wine glass to cut out the dough circles.
For the Stuffing:
- 100g chanterelles
- 120g goat’s cheese
- Meat from 1/2 barbecue chicken
- 2 garlic cloves
- Leaves from 1/2 bunch of fresh thyme
- 2 tbsp oil of your choice
- 1 tsp black pepper
- A pinch of salt
- Cooking oil spray
For the Dough:
- 1¼ cups of plain flour + extra
- ½ cup hot water (not boiling)
- Alternatively, use the gluten-free dumpling skin recipe from The Wholesome Cook cookbook.
To prepare the stuffing: Place the chicken meat in a food processor and process until minced and crumbly. Alternatively, finely chop the chicken with a knife. Thoroughly clean the chanterelles, removing any dirt, sticks, or leaves, and chop them finely. Crush the garlic.
Heat oil in a small frying pan, then add the mushrooms, garlic, and thyme leaves. Stir-fry for approximately 2 minutes, until fragrant. Remove from heat and set aside.
In a bowl, combine the minced chicken, goat’s cheese, and fried chanterelles. If the mixture is too crumbly, add a tablespoon of oil at a time until it comes together without being runny. Season with salt and pepper. Set aside.
For the dough: Place the flour in a bowl and add hot water. Mix with a spoon until the dough starts to come together. Knead for a few minutes, adding a little water if necessary, until the dough is smooth and elastic. Transfer the dough to a plastic bag and refrigerate for 5 minutes.
Remove the dough from the fridge, knead for another minute, then divide it in half. Roll out each portion to a thickness of 3mm on a lightly floured surface. Cut out circles using a cookie cutter or wine glass. Repeat with the remaining dough. Feel free to re-roll any scraps.
To assemble the dumplings: Spoon a heaped teaspoon of the chanterelle mixture onto the center of each dough round. Brush the edges with water. Fold the round in half (similar to a taco
Cooking Instructions:
Boiling the Dumplings: In a large pot, bring lightly salted water to a rapid boil. Carefully drop 4-5 dumplings into the water, gently stirring to prevent sticking. Cook for approximately 3 minutes. Then, using a slotted spoon, remove the dumplings from the water and place them on a platter that has been lightly sprayed with cooking oil.
Serving Suggestions: For a delectable presentation, serve the freshly cooked dumplings drizzled with melted butter or accompanied by crispy fried bacon. Alternatively, my personal favorite way to enjoy them is by pan-frying the dumplings in flavorful bacon fat until they turn lightly golden. Serve them with the tantalizing drippings for an irresistible twist.
