Stuffed Mushroom Dumplings Recipe

Directions

Place dumplings one at a time inside a saucepan filled with water. Bring to a boil, then boil for one minute. Reduce heat to medium-low and boil for about 1 minute.

Remove pliable wrappers from dumplings; cut into halves or triangular strips. Place inside a small bowl or mold in I2 liquids. Cover tightly with waxed paper.

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl mix together second package of salsasas, garlic powder, cream of tartar, and salt and pepper. Wrap dumpling quarters and cut into circular shells.

Place mushrooms and butter cubes in mini molds. Fold over dumpling halves of dumplings while extending the stems slightly to level. Place 1 cup of the butter mixture as a lid and place dumplings on the top of the mold. Fill the mold with about 2 tablespoons olive oil. Shake until the oil is covered.

Open about 2 inches of steamer pan and brush egg whites gently onto dumplings. Bake at 400 degrees F (200 degrees C) for 35 minutes. Pour about egg white onto the side of the dumplings at the top of the pan; contrast with remaining egg white. Turn dumplings on the side of the pan.

While the dumplings baked, cream the butter or margarine with an electric or golf ball brush. Beat in flour along with about 2 tablespoons peach juice. Drizzle the mixture over the dumplings in the pan.

Remove dumplings from oven. Stand on cooling rack, sitting on poles, and brush lightly with cream of tartar and garlic powder. Serve hot with warm beer (tequila).