Black Trumpet-Peacock Dumplings in Broth, With Sweet Corn and Amaranth
Peacock dumplings made from the breast, in peacock broth infused with black trumpets, served with the ingredients we found in the crop after we butchered it: corn and wild greens.
Re-hydrate the dried black trumpet mushrooms in the stock for 15 -20 minutes then agitate the mushrooms to remove any grit, remove them, then strain the juice and reserve separately. Finely chop the mushrooms and reserve.
Chill the bowl of the food processor in the freezer for 20 minutes. Pulse the breast meat in the food processor until finely ground, then add then egg whites and puree until smooth. Drizzle in the heavy cream, scraping down the sides of the bowl to incorporate the cream, then remove and combine with the chopped mushrooms, ½ teaspoon salt, ⅛ teaspoon of pepper, the nutmeg, breadcrumbs and fresh thyme.
Remove the dumpling mixture to a mixing bowl, cover and allow to chill in the fridge and firm up for 20 minutes or so. Double check the seasoning by cooking a tablespoon sized piece of the dumpling mixture in a saute pan, taste for salt and any other flavors you've added, then adjust if needed.
To cook the dumplings, bring a wide pot of lightly salted water to a simmer, then using two spoons, make roughly tablespoon sized dumplings in the shape of eggs and drop into the simmering water a few at a time and cook for 5 minutes, then remove to a lightly oiled sheet tray or baking dish and reserve. Repeat the process until all of the dumpling batter is used. Chill the dumplings until ready to use, they can easily be made the day before and re-heated.
To plate the dish, gently reheat the mushroom infused stock with the dumplings in it until they're hot throughout. Add the sweet corn and greens and cook until the greens are just wilted. Season the stock to taste with salt, double check the seasoning and adjust if needed, then divide the dumplings evenly between warmed bowls, top with the greens, sweet corn and broth and serve immediately.
Notes
Serves 2-4 as a light entree or first course (roughly 10-12 dumplings)