For the porcini dumplings, gradually mix the flour with the warm water to form a soft dough, shape into a ball and let rest at room temperature for 1/2 hour.
In the meantime, finely dice the porcini mushrooms, roast in the oven under the broiler with a little oil. Turn them regularly.
When they are almost dry, grind them with the spices and almonds in a tall container with a hand blender to a farce. If you like, you can include a clove of garlic. Add water as needed.
Knead the dough well, form into a roll and cut into 24 pieces. Form parts into balls, roll out round, fill each with 1 tablespoon of farce and shape into dumplings.
Steam them in a coated pan with a little hot water and 1 tablespoon butter. Keep the lid closed while doing this, takes about 8 minutes.
When the water has evaporated, turn off the heat and let stand a little longer to form a crust on the bottom of the dumplings.
Serve the porcini dumplings with fried porcini mushrooms and parsley dip.