Seasoned dumplings

The bite-sized, gooey dumplings are a staple dish in the Mountain Deep.

In the absence of crops, elves rely primarily on ingredients that grow in the depths without much effort or magic. The most common of these are mushrooms, and dumplings can be made from a variety of ingredients. The fluorescent blue amanita, the fleshy stinkhorn, the clustered bell mushroom that hangs from the roofs of caves, and the translucent, giant ghost mushroom are popular choices, and all are available in settlements around the city regardless of the season.
The mushrooms are washed thoroughly, boiled until soft, then pounded in a large stone mortar with a little water until they have a completely creamy consistency. The mass is seasoned with rock salt and their favorite spices; the characteristic, sweet base flavor is provided by dried and powdered red snail mushrooms, for example. Small dumplings are formed from the dough, then steamed until ready.
Serve chilled.

In noble houses, at receptions of the priestesses of the Thousand Years Light or at various festivals, it happens that the dumplings are filled with cream cooked from fruits collected on the surface, or whole berries are hidden in the middle. It is said that at the queen's receptions, spices purchased from other countries can sometimes be tasted.

There is a more concentrated, salty, travel version of the common dumplings, which is mainly portioned out in the army, but common people also like to pack it for longer trips because of its durability. Instead of red snail mushrooms, the mass is mixed with scaly silver mushrooms, which helps the dumplings dry out, and the salt content is also slightly higher. The dumplings preserved in this way remain edible for a full moon cycle.