Main Course, Starter
Parasol Dumplings
4 People
15 Min.
- 30g dried Parasol mushrooms
- 120g flour mixture for tempura
- 2 egg yolks
- 400ml very cold water
- 1 liter grape seed oil
- Heat oil for frying (180°C).
- Mix the egg yolks with the ice cold water and then with the flour (sifted if possible).
- Lightly flour the mushrooms, then dip them in the tempura batter. Drop them in the oil.
- Make small batches.
- Dry and set aside the dumplings on a clean dry cloth.
- Add salt and serve. If you want you may add some chopped herbs
