Monkey Gland Mushroom Bombs with a South African Bang

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Monkey Gland Sauce, despite its unusual name, is a popular South African condiment made from tomatoes, chutney, onions, Worcestershire sauce, and a myriad spices.

Monkey Gland Mushroom Dumplings Recipe

This vegetarian recipe showcases the versatility of mushrooms, combining them with sweet monkey gland sauce and ginger for a unique flavor profile. The dumplings are boiled and served steaming, creating a delightful culinary experience.

In Southern Africa, fresh produce is preferred, and mushrooms are no exception. Monkey Gland Mushroom Dumplings are a beloved dish spotlighting the freshness of white button mushrooms, wrapped in a delicate egg dough and topped with a flavorful sauce.

Monkey Gland Mushroom Dumplings

Monkey Gland Mushroom Dumplings Recipe

Ingredients for the mushroom filling, egg dough, and dipping sauce.

Filling
5 cups chopped button mushrooms
2 tablespoons vegetable oil
1 yellow onion, diced
5 green onions, chopped
1/2 teaspoon chopped ginger
Salt and ground black pepper to taste

Dough
1 large egg yolk
1 tablespoon vegetable oil
3 ¼ cups all-purpose flour, more as needed

Sauce


Directions for the mushroom filling, egg dough, and dipping sauce.

Mushroom filling directions
In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until golden but not brown, about 5 minutes. Add mushrooms and green onions, ginger and cook, stirring, until mushrooms have released their liquid, about 10 minutes. Sprinkle with salt and pepper and drain liquid. In a food processor, pulse mushroom mixture until finely ground.

Egg dough directions
In a small bowl, combine egg yolks, oil, and 1 1/2 cups lukewarm water and whisk for 1 minute. Place flour in a large bowl and make a well in the center. Add a third of the egg mixture and lightly mix in with fingers or a fork.

Repeat 2 more times. Using your hands, fold the dough together until soft. If crumbly, gently work in more water; if sticky, add flour. Transfer to a lightly floured board and knead for 3 minutes. Form into a ball, transfer to a bowl, and refrigerate for 45 minutes.

Lightly flour a work surface and a pan or board for the finished dumplings. Divide the dough into 3 sections. Using a well-floured rolling pin, roll each section out until very thin and in a rough rectangle. Use a pastry cutter to cut circles.

Drain any excess liquid from the mushroom filling. Place 1/2 teaspoon filling in the center of each circle, and seal by pinching the two sides together. Repeat with the remaining dough and filling. In a large pot of salted boiling water, cook dumplings until they float, 2 to 4 minutes. Drain and serve with The African Gourmet spicy sweet ginger sauce.

Sauce directions
Pour over your homemade dumplings and gently simmer for 5 minutes. Serve warm with a side salad.

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