Clean the mushrooms with a brush or peel them with a little knife. Then finely chop them. 

Mince the onion and garlic. Sauté for a few minutes with some olive oil until the onion starts turning translucent. 

Add the mushrooms, coriander, tarragon, maple sirup, liquid smoke, and add salt and pepper to taste. Stir and let cook on medium heat for about 15 minutes. 

In a large bowl, mix the flour and a pinch of salt. Gradually add the sunflower oil and water. Knead for 3 to 5 minutes with your hands to form a smooth dough. 

Using a rolling pin, roll out the dough on a floured surface. The dough shouldn’t be too thin, or it will break during the cooking – about 3mm is fine. 

With a cutter or the rim of a drinking glass of approximately 8cm diameter, cut disks of dough. 

Place a small spoon of stuffing in the middle of each disk – do this one at a time so you get a sense of the right amount. It’s important not to overfill the kreplers or they will burst during cooking. Fold one side over the other and seal the kreplers in a half-moon shape. Pinch the edges together well to make a good strong seal. 

In a big pot, bring 1 liter of water to a boil and mix in the dry broth cube. Then lower the heat so that the water simply simmers. Carefully put the kreplers in the both and let them cook for about 5-6 minutes.

Ladle the broth and kreplers into bowls to serve.