Mushroom- and Jerusalem artichoke dumplings in Fireweed-broth and grilled chili oil

In this recipe you will learn how to make your own dumplings with a Scandinavian filling. The filling can of course be varied endlessly, but the basic recipe for the dough and the cooking principles are the same no matter what you want to fill your dumplings with. Here we serve them with a Fireweed-infused broth and some hot chili oil. Yum!

Dumpling dough

  • 250 g Wheat flour
  • 40 g Tapioca flour
  • 1 tsp Roasted bicarbonate of soda (roast in the oven at 200° C for 30 min)
  • 4 g Salt
  • 1 tsp Rapeseed oil
  • 140 g Water

Combine all ingredients in a dough mixer and work the dough with a dough hook until smooth and well-connected. After the dough is mixed, carefully vacuum pack it or wrap it in plastic wrap and place it in the refrigerator to rest and stabilize, which should take at least two hours.

When the dough has rested, roll it out on a pasta machine until it is thin, about 1.5 mm thick, and punch out rounds.

*If you don’t want to make your own dough, you can buy ready-made dumpling wrappers. You can find them in the freezer section of Asian stores and here we recommend Gyoza skins. Thaw them in the fridge and then store them under a damp towel when you start folding your dumplings so they don’t dry out in the air.

Dumpling filling

  • 600 g Jerusalem artichoke
  • 200 g Chestnut mushrooms
  • 100 g Fresh Shiitake mushrooms
  • 2 Garlic cloves
  • 150 g Savoy cabbage
  • 40 g Spring onions
  • 40 g Horseradish
  • 50 g Light soy sauce
  • 35 g Red Miso paste
  • 1 pc Lime
  • Salt

Bake the jerusalem artichokes in the oven at 160°C for about 1.5 hours. When soft, squeeze the Jerusalem artichokes through a tamis, keeping the skins. Finely chop or mix the mushrooms and fry them well in cooking oil; do the same with the finely chopped or mixed cabbage and the grated garlic until they are golden in colour. Combine the strained Jerusalem artichoke with the fried mushrooms and cabbage mixture. Add the sliced spring onions and grated horseradish to the mixture. Finish by seasoning with soy sauce, miso, lime juice and salt.

To fold your dumplings, take a wrapper in your hand, place a spoonful of filling in the center, dip a finger in a little water and run it along the edge of the wrapper and pinch the dumpling together. If you want to make nice pleats along the edge, do it! Place your finished dumplings on a floured oven tray.

When it’s time to cook your dumplings, heat a frying pan to a medium heat, add a little oil to the bottom of the pan and place your dumplings seam side up. Fry for a few minutes to create a crispy bottom. Then add a few tablespoons of water to the pan and cover with a lid to steam your dumplings (the water should have evaporated). Remove the lid and let your dumplings crisp up a little more on the bottom before serving them.


  • 3 Banana shallots
  • 3 Cloves of garlic
  • 200 g Mushrooms
  • ½ The skins of the roasted Jerusalem artichokes
  • 4 sprigs of Thyme
  • 1 tbsp Black pepper
  • 700 g Mushroom broth


  • 1,5 g Fireweed (dried, fermented Fireweed leaves)
  • 15 g Kombu
  • ½ dl Fermented mushroom juice (*a substitute product here is mushroom soy)
  • 5 pcs Smoked mushrooms (can be omitted if you can’t get them)

Thinly slice the shallots and garlic and dice the mushrooms. Heat the cooking oil in a pressure cooker (without a lid) and fry the onion, mushrooms, Jerusalem artichoke skins, thyme and black pepper until golden. Add the mushroom broth and close the pressure cooker. Pressure cook for about 40 minutes. Carefully release the pressure, open the lid and add the fireweed, kombu, fermented mushroom juice/mushroom soy and smoked mushrooms. Simmer for 15 minutes and then strain the broth. Season to taste with salt.

*If you want to make this at home, skip the fireweed – it’s not readily available.

** If you don’t have a pressure cooker, you can still make the broth, it just takes a little longer. Then cook the broth under a lid for about 2-3 hours.

Grilled chili oil

  • 1 pc Red chili
  • 200 ml Cooking oil
  • 1-2 Cloves of Garlic

Blend the whole chilies with the garlic and oil for about two minutes. Then strain the oil and leave it at room temperature until serving.


  • 3 pcs Mini zucchini
  • Lemon juice
  • 30 g Sea coral
  • 1/3 punnet Enoki mushrooms
  • Dried mushroom powder

Use a mandolin to thinly slice the zucchini. Place the thin slices on a baking sheet. Just before serving, sprinkle some salt on the zucchini slices and spray lightly with lemon juice.
Separate the enoki mushrooms into smaller pieces and place on a plate. Then cover the sponge with a damp piece of paper.


Serve your dumplings in a deep plate or bowl, garnish with zucchini slices, samphire, and enoki mushrooms, then ladle the broth over the whole thing. The chili oil is best served on the side for guests who like it hot.