Try Susanna Foo’s recipe for mushroom dumplings

4 large portobello mushrooms, stemmed

8 ounces shiitake mushrooms, stemmed

3 tablespoons extra virgin olive oil

4 large shallots, finely chopped

1 1.5 to 1.7-ounce packages thin cellophane noodles or ½ cup fresh bread crumbs

2 tablespoons finely chopped fresh tarragon or cilantro

1 tablespoon toasted sesame oil

1 teaspoon truffle oil (optional)

¼ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, or more to taste

Freshly ground black pepper

Cornstarch, for dusting

20 dumpling skins (or gyoza wrappers)

3 tablespoons extra virgin olive oil

1 shallot, finely chopped

1 scallion, trimmed and chopped

8 ounces chanterelle or shiitake mushrooms, sliced

1 teaspoon soy sauce

¼ cup mushroom, vegetable or chicken stock

Kosher salt and freshly ground pepper

1 teaspoon truffle oil (optional)

1 tablespoon aged balsamic vinegar (optional)

Using a teaspoon, gently scoop out the brownish-black gills from the portobello mushrooms and discard. Using damp paper towels, wipe both kinds of the mushrooms clean.

Dice the shiitakes and portobellos into 1-inch pieces. In several batches, coarsely chop in a food processor, filling the processor only one-third full; be careful not to overprocess. Transfer to a large bowl.

Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened. Add the chopped mushrooms, stir, and reduce the heat to low. Cook until all the liquid from the mushrooms has evaporated and they are dry, about 30 minutes, stirring often to prevent them from sticking. Remove from the heat and cool.

Meanwhile, if using cellophane noodles, soak them in a bowl of water for 10 minutes. Bring a pot of water to a boil. Drain the soaked noodles in a sieve, then pour them, stirring, into the boiling water. Cook until the noodles turn transparent, about 2 minutes. Immediately drain and plunge into a bowl of cold water to stop the cooking; drain well. Finely chop enough of the noodles to measure ½ cup. (Reserve any remaining noodles for another use, if desired.)

Add the tarragon or cilantro, sesame oil and truffle oil (if using) to the cooked mushrooms and mix well. Add the chopped noodles or bread crumbs, Parmesan cheese, salt, and pepper to taste. Stir and combine well. (If not using immediately, cover and refrigerate; the filling can be made 1 day ahead.)

Line a baking sheet with parchment paper and dust with cornstarch. Place 1 tablespoon of the stuffing in the center of each dumpling skin. Moisten the edges with cold water, then fold over to form a half moon shape. Pinch the edges together with your fingers, forcing out the air and sealing well. Then moisten the two ends with water and bring them together, curling them around your finger and pressing them together to form a ring. Transfer the dumplings to the baking sheet.

To make the sauce, heat the olive oil over medium heat in a medium saucepan. Add the shallot and scallion and cook for 1 to 2 minutes, or until soft. Turn the heat to high and add the mushrooms. Stir until they are just coated with oil. Add the soy sauce and stock, and cook until the mushrooms soften, about 1 minute. Remove from the heat and add salt and pepper to taste. Cover to keep warm.

To cook the dumplings, line a baking sheet with paper towels. Bring a large pot of water to a boil and add the dumplings. When the water returns to a boil, add 1/2 cup cold water. Return to the boil and cook until the dumplings float to the surface. Remove with a slotted spoon, draining well, and place on the baking sheet. The dumplings can be cooked up to 2 hours in advance.

To serve, plate the dumplings and spoon the sauce on top or beside the dumplings. Sprinkle with truffle oil and balsamic vinegar, if desired.