Moral-Sherry Cream Vegetarian
- 1h 0mPrep Time
- 45m Cook Time
- 2h Ready In
Steamed dumplings with a creamy morel mushroom and rice filling, flavored with sherry and smoked paprika. Served with a citrusy sambal-sour cream sauce.
Ingredients
- 680 g Smoked Paprika All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 158 ml long-grain rice
- 315 ml water
- 710 ml whole dried morels
- 29.6 ml unsalted butter
- 29.6 ml extra-virgin olive oil
- 4 clove garlic minced or pressed
- 355 ml heavy cream
- 59.1 ml dry sherry
- 14.8 ml smoked paprika
- 7.39 ml kosher salt
- 12.3 ml kosher salt
- 4.93 ml freshly ground black pepper
- 14.8 ml preserved lemon rinsed, minced, pith removed and discarded
- 59.1 ml freshly squeezed lemon juice
- 4 scallions thinly sliced
- 5 scallions thinly sliced
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7743 mg
- Iron: 333 mg
- Magnesium: 1223 mg
- Phosphorus: 2214 mg
- Potassium: 8849 mg
- Zinc: 37.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Smoked Paprika All-Purpose Eggless Dough
- 60 store-bought dumpling skins
- 158 ml long-grain rice
- 315 ml water
- 710 ml whole dried morels
- 29.6 ml unsalted butter
- 29.6 ml extra-virgin olive oil
- 355 ml heavy cream
- 59.1 ml dry sherry
- 14.8 ml smoked paprika
- 7.39 ml kosher salt
- 12.3 ml kosher salt
- 4.93 ml freshly ground black pepper
- 59.1 ml freshly squeezed lemon juice
Prepare
- 4 clove garlic, minced or pressed
- 14.8 ml preserved lemon, rinsed, minced, pith removed and discarded
- 4 scallions, thinly sliced
- 5 scallions, thinly sliced
Let's Cook
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Step 1.
Prepare the Smoked Paprika All-Purpose Eggless Dough according to the recipe on this page, or set out 60 store-bought dumpling skins.
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Step 2.
In a small pot, combine ⅔ cup long-grain rice and 1⅓ cups water. Bring to a boil over high heat, stir, cover, reduce heat to low, and simmer for 15 to 17 minutes.
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Step 3.
Remove the rice from heat and let it sit covered for 10 minutes. Then fluff with a fork and transfer to a large bowl.
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Step 4.
While the rice cooks, reconstitute 3 cups whole dried morels in 3 cups water according to the instructions on this page (steps 2–3). Thinly slice small or medium morels; finely dice large ones. Reserve ¼ cup sliced morels for topping if desired.
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Step 5.
In a medium skillet over medium heat, melt 2 tablespoons unsalted butter, then add 2 tablespoons extra-virgin olive oil, 4 minced garlic cloves, and the morels. Cook for 1 to 2 minutes, stirring occasionally, until the morels begin to soften.
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Step 6.
Add ½ cup of the reserved mushroom water to the skillet and simmer for 2 to 3 minutes, until the liquid reduces by about half.
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Step 7.
Add 1½ cups heavy cream, ¼ cup dry sherry, 1 tablespoon smoked paprika, 1½ to 2½ teaspoons kosher salt, and 1 teaspoon black pepper. Bring to a simmer, then reduce heat to medium-low and lightly simmer for 12 to 15 minutes, stirring occasionally, until the sauce reduces by about one-third.
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Step 8.
Add 1 tablespoon rinsed, minced preserved lemon (pith removed), ¼ cup fresh lemon juice, and 4 to 5 thinly sliced scallions. Cook for 3 to 4 minutes, until the scallions begin to soften.
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Step 9.
Pour the sauce over the cooked rice in the large bowl and stir to combine. Let cool to room temperature; the filling should be wet like risotto. Once cool, cover and refrigerate for at least 30 minutes before using.
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Step 10.
Form the dumplings according to the instructions on this page. If using, top each dumpling with a reserved morel slice or an asparagus tip before steaming.
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Step 11.
Steam the dumplings according to the instructions on this page.