Mushroom and Lentil Hinkali
Courtesy of Nana Shrier, of Nanuchka restaurant in Tel Aviv
At Nanuchka, these are served with a few pomegranate seeds of strewn on top.
2 cups white flour
2 cups durum flour
1 tablespoon olive oil
1 cup water
1 1/2 cups green lentils soaked in water for 3 hours and cooked until soft
1 basket of champignon mushrooms, chopped
1 chopped leek
2-3 cloves of garlic
1. Prepare the dough: Pour the flours, the oil, and half a cup of water into a bowl and mix. Knead and slowly add water until the dough gets a uniform and slightly flexible dough (do not overknead). Cover the dough in plastic wrap and place in the refrigerator for an hour.
2. Prepare the filling: Heat a bit of vegetable oil in a pan. Add the leeks and mushrooms and a small amount of water and cook for 2-3 minutes until the vegetables soften. Season with salt, pepper, and nutmeg.
3. In a food processor, grind the lentils with the garlic and pour into a bowl. Add the leek and mushrooms and mix well.
4. Roll out the dough in a pasta machine into sheets with a thickness of 2 (or roll uniformly by hand). Use a glass to cut circles from the dough. Place about a tablespoon of filling on each circle. Fold the dough over and close the seam well.
5. Bring a pot of salted water to a boil. Cook the hinkali for about eight minutes in bubbling water, until they float. Remove with a slotted spoon and serve.
Makes 45 dumplings