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Pied-De-Vent Dumplings

4 portions


  • 15 ml (1 tbsp.) butter
  • 125 ml (1/2 cup) baby scallops
  • 60 ml (1/4 cup) shiitake mushrooms, dried and re-hydrated in water
  • 250 ml (1 cup) Pied-De-Vent, cut into cubes
  • 30 ml (2 tbsp.) basil, finely chopped
  • Salt and freshly ground pepper
  • 12 won-ton wrappers

Madeira Broth With Mushrooms

  • 30 ml (2 tbsp.) butter
  • 60 ml (1/4 cup) shiitake mushrooms, chopped
  • 60 ml (1/4 cup) oyster mushrooms, chopped
  • 60 ml (1/4 cup) Madeira wine*
  • 1.25 L (5 cups) chicken stock
  • 15 ml (1 tbsp.) fresh basil, finely chopped
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a small frying pan, melt butter and sauté the scallops, just until slightly coloured (around 1 minute). Remove from heat and add the re-hydrated shiitake mushrooms, cheese and basil. Add salt and pepper.
  • Spread the won-ton wrappers on a working surface and moisten the edges so that they stick together once they have been stuffed.
  • Spread 5 ml (1 tsp.) of the cheese mixture on a won-ton wrapper.
  • Fold the wrapper and make sure to seal it well. Repeat this step with the rest of the wrappers to make 12 dumplings.
  • Cook in a double boiler, on medium heat, for about 1 minute.
  • Divide the Pied-De-Vent dumplings into soup plates. Add Madeira broth with mushrooms (see the recipe below).

Madeira Broth With Mushrooms

  • In a saucepan, melt the butter and sauté the mushrooms until browned. Add the Madeira wine and let boil down until the liquid has almost entirely evaporated. Add chicken stock and basil. Add salt and freshly ground pepper. Set aside.
  • *Sherry or Pineau des Charentes may be used instead of Madeira wine.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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