Hand-Rolled Barley Dumplings with Mushroom Broth
Elegant dumplings made with barley flour and filled with earthy mushrooms, served in a light, aromatic broth inspired by Tibetan mountain cuisine. This asian-inspired soups ready in about 42 minutes pairs barley flour, finely chopped mushrooms, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups barley flour
- 1 cup, finely chopped mushrooms
- 3, thinly sliced scallions
- 1 tbsp, grated ginger
- 2 tbsp soy sauce
- 1/2 cup water
- 4 cups vegetable broth
- 1 tsp sesame oil
- 1 tbsp cornstarch
Instructions
- Step 1: In a bowl, mix 1 1/4 cups barley flour, 1/2 cup water, and 2 tbsp soy sauce until a soft dough forms. Knead gently for 3 minutes, then cover and rest for 15 minutes.
- Step 2: Combine 1 cup chopped mushrooms, 3 sliced scallions, 1 tbsp grated ginger, and 2 tbsp soy sauce in a bowl. Divide dough into 12 equal portions and roll each into 3-inch circles.
- Step 3: Place 1 tablespoon mushroom mixture in the center of each circle, fold into a half-moon, and seal edges by pressing with a fork. Bring 4 cups vegetable broth to a simmer in a pot, then add dumplings and cook for 8 minutes until they float and are cooked through.
- Step 4: Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the pot. Cook for 2 minutes until broth thickens slightly, then drizzle with 1 tsp sesame oil before serving.
Frequently asked questions
How long does Hand-Rolled Barley Dumplings with Mushroom Broth take to make?
Total time is about 42 minutes (30 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hand-Rolled Barley Dumplings with Mushroom Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep barley flour from drying out.
Can I substitute ingredients in Hand-Rolled Barley Dumplings with Mushroom Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hand-Rolled Barley Dumplings with Mushroom Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hand-Rolled Barley Dumplings with Mushroom Broth?
Asian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Authentic taste! I followed the recipe exactly and it turned out great.
- ★★★★★
Perfect for a cold day. The barley dumplings held up well in the mushroom broth.
- ★★★★★
The dumplings were so tender and the broth was incredibly flavorful. My kids loved it!
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