Last night I made an epic meal with my wonderful friends and dumpling creators Evy and Dane. So glad we came up with this awesome new idea and recipe! Only pictures for now as we perfect, but doesn't it look delish?
Pizza Rolls
I don't know about you guys. But I LOVE pizza. I made a pizza, and can share the recipe later, but way more exciting are my pizza rolls! As a kid I would house these things like it was my job. Bagel bites and Pizza Rolls were the best afternoon snacks. Now I have come up with a recipe which is much fresher, and super easy to make! As always, my recipe is intended to be simple for everyone to be a cooking star! You can even choose to make it gluten-free if you feel so inclined.
Ingredients:
- 2-3 cups of pizza dough (I bought my regular dough at Trader Joe's and gluten free from Bob's Red Mill. It's totally up to you if you want to be GF or not)
- flour (I used coconut flour)
- 1 cup diced pepperoni
- 3/4 cup diced Mozzarella
- 1 cup tomato sauce
- 1 teaspoon dried basil
- 10 leaves fresh basil
- garlic powder (large pinch and 1 tablespoon)
- garlic salt (large pinch and 1 tsp)
- large pinch of oregano
- parsley (large pinch, 1/4 teaspoon, and 1 teaspoon)
- 2 tablespoons olive oil
- 1 clove of garlic
- 1/2 tsp red pepper flakes
Directions:
- Preheat your oven to 425 degrees
- You should know by now I like to keep things simple. In a bowl combine the pepperoni, mozzarella, tomato sauce, dried and fresh basil, large pinches of garlic powder, garlic salt, oregano and parsley.
- You're almost done!
- In a small frying pan heat up your garlic clove, olive oil, red pepper flakes and 1/4 teaspoon of parsley
- In a small bowl combine the 1 tablespoon garlic powder, 1 teaspoon garlic salt, and 1 teaspoon parsley
- Take about a tablespoon of your pizza dough and place onto a lightly floured surface
- With a rolling pin flatten out the piece of dough so it's about 3X3 inches
- Place a large spoonful of your filling in the center of the dough, fold in half, and seal all edges
- Dip the morsel into the olive oil mixture covering all sides
- Then coat one side by placing it in the garlic powder mixture
- Add to a lightly greased baking sheet
- Repeat the process until you have a few dozen pizza rolls evenly spaced on the baking sheet
- Place into the oven for about 12-15 minutes, or until they are golden brown
- Allow the cheese to cool and bit, and enjoy!
Beef and Lamb Empanadas
Does this sound a little familiar? This is the "dumpling" version of the awesome Stuffed Poblano Pepper recipe that I adapted from Julie at Paleomg. Her recipes helped me learn how to eat "paleo" and not hate myself or empty my wallet. For my peppers I substituted out some beef for lamb and added squash. Check out her website for seriously delicious recipes!
We ate them with a LOT of guacamole. Check out my recipe for guacamole here.
Ingredients:
- 1/3 lb ground beef
- 1/2 lb ground lamb
- 1/2 white onion minced
- 3 cloves of garlic minced
- 1/2 8oz can tomato paste
- 1 small can medium heat green chiles
- 1/2 of a jalapeño, diced
- 1 tsp garlic salt
- ~ 50 wraps
- 1 jar coconut oil
Directions:
- This is stupid easy.
- Combine all of the ingredients in a bowl
- You're almost done!
- But actually, if you feel like it's too dry, add a little bit more tomato paste, but keep in mind both of the meats are fatty so it will moisten up a bit.
- Take one of your wraps in your hand, scoop a large teaspoon in the center of the wrap
- Dab your finger in warm water and wet the edges
- Carefully seal so it is a half moon with no meat coming out of it
- If you want to get fancy, there is about 1/4 of an inch of dough around the edge, and I fold it over itself in small increments so it kind of looks like a braid or a fancy crust
- Continue until you have stuffed and folded all of your dumplings
- Heat up your jar of oil in a small sauce pan
- Place your dumplings into the oil in small batches, try to fill the pan without them touching edges
- Cook for about 2-3 minutes each side until it is a nice golden brown
- Remove from the oil to drain, and add more dumplings
- Continue like this until all of the dumplings are fried
- Throw together some guacamole to dip them in, and Enjoy!
Valentine's Day Strawberry Nutella Dumplings
Ingredients:
- 1 tube of crescent rolls (I bought the brand Immaculate from Whole Foods)
- 1 jar of nutella
- 1 case of strawberry
- 10 raspberries (if you like a little tart)
- 1 jar coconut oil
- confectioner sugar
Directions:
- Start by dicing your strawberries. I like to do this by cutting an X in the strawberry from the tip to the stem.
- Then I turn it sideways and cut horizontally so four small pieces fall off on each slice.
- Place all your strawberries into a bowl and set aside.
- If you like a tart in your dumpling, if you are sweet with a kick, mush the 10 raspberries and add to your strawberries. You definitely don't want the tart to overpower the sweet so feel free to scale back on the raspberries if it seems like too much.
- Empty your coconut oil into a small sauce pan and place on low heat to let it melt and heat up
- Open your crescent roll container. Nothing is more satisfying than the terror and the "Pop!" as the tube explodes open.
- Take all of the dough and mush it all together. Break into small tablespoon size balls to be rolled out.
- Cut one of your balls in half. (The dough one please... I know V-Day is stressful...) Roll the two halves out into large circular discs. Shoot for about a 3 inch diameter.
- Scoop about 1 teaspoon of Nutella into the center of one of the discs.
- Add about 1 teaspoon of the fruit
- Place the second disc on top and press down all of the edges so it fully seals.
- Using your fingers flatten the edges a bit more so there is about an inch of dough surrounding your filling
- Now taking a knife and cut two diagonal lines meeting at a point to make the base of the heart
- Cut a small triangle out of the opposite side of the dumpling and then use your hands to fold over the two large and rounded sides to complete the heart shape.
- If you feel lazy, just resort to the classic fold. Take one disc, place the filling in the middle, fold in half and seal all the edges. No shame in that!
- Continue this process until you have your desired number of dumplings
- Now carefully put the dumplings into the hot oil in small groups
- Be sure not to put so many that they touch. This is ONE part of this holiday where we are NOT promoting touching ;)
- Cook until you see the edges start to brown and flip. (usually about 2-3 minutes)
- After the second side has browned evenly remove and place on a paper towel to drain.
- Sprinkle with a bit of confectioner sugar and enjoy your sweet treat with your sweet!
French Toast Dumpling
Ingredients:
- 1 package of cinnamon rolls
- ~ 12 strawberries
- 1/2 container raspberries
- 1/2 cup ricotta cheese (I used sheep's milk ricotta)
- 2 eggs
- 1 jar coconut oil
- 1 tbsp maple syrup
Directions:
- Wash and dry the strawberries and raspberries
- Using the back of a fork, mush the raspberries into a bowl
- Holding the strawberry at the stem, slice in a "x" from the end of the berry to the white portion. The turn the strawberry and slice horizontally over the bowl so the small pieces of strawberry will cover the maroon of the raspberries.
- Add the ricotta cheese and stir all together until it's creamy.
- In a small bowl whisk the egg until it is a smooth yellow
- Open your container of cinnamon rolls (this is always my favorite part with the satisfying *pop* when the container bursts open)
- Cut a thin slice horizontally from the roll so you see the swirl of dough and cinnamon.
- Using your hands, mush and mold the dough into a flat piece
- Spoon a dollop of the fruit mixture into the center of the dough and seal the dough around it. Try not to let the filling seep out, but don't worry too much -- the egg will seal it.
- Continue making dumplings like this until your dough or filling runs out.
- Once you get close to finishing wrapping, empty your jar of coconut oil into a sauce pan and allow to heat up on medium while you finish the last few.
- Dip a morsel into the egg and drop into the hot oil, repeat for 3-4 more dumplings until the sauce pan is full but none are not touching.
- Cook for 2-3 minutes flipping occasionally to be sure each side is cooked.
- Remove from the oil and set on a paper towel to cool.
- Continue the process until all of your dumplings have been fried
- Swirl the maple syrup into the frosting included in your cinnamon roll package and set onto a plate for dipping.
- Dip a dumpling and enjoy!
Thai Basil Chicken Dumpling
Ingredients:
~50 wraps
1 lb ground chicken
1/2 red pepper
1/2 green pepper
1 cup thai basil
3 tsps garlic
1 1/2 tbsps oyster sauce
1 tsp soy sauce
1/2 tsp garlic salt
2 cups frying oil
Directions:
- Mince the peppers and basil in a food processor
- Add the vegetables to the chicken
- Mix in garlic, oyster sauce, soy sauce and garlic salt
- Place a large spoonful of the mixture in a wrap
- Bunch all the edges together and twist to make a top
- Pinch off the excess dough
- Heat up oil in a sauce pan
- Cook in batches until golden brown
- Drain dumplings on a paper towel and enjoy!
Apple Pie Dumplings
Everyone loves apple pie right? So why not make it bite size!
Ingredients:
5 apples (I like granny smith apples for this)
1 cup of sugar
1 tbsp cinnamon
~50 wraps
1 cup sugar and 1 tbsp cinnamon mixed in a tupperware container with a lid
Other Ingredients:
- ~40 wraps
- Cup of warm waterr
- Deep Fryer or Sauce pan
- Cooking oil (I prefer peanut oil or coconut oil)
Note: If you are using a deep fryer you will need a large amount of oil, and coconut oil doesn't agree with deep fryers. If using Coconut oil, use about one jar in a sauce pan
Directions:
- To prepare the apples, peel them and dice into small pieces no larger than 1/2 inch (too large of apple pieces can break through the dumpling wrap)
- Stir in the cinnamon and sugar (if you like it sweeter add a bit more sugar, tarter-less)
- Scoop a small spoonful into the center of your wrap
- For apple dumplings I prefer the "pillow fold"
- If you have a square wrap, grab one corner and fold it about 60 percent across towards the opposite corner (if you have a round wrap, just choose any part)
- Dab that corner with water and fold it over the top
- Then repeat with the other two corners
- Be sure to seal the edges to prevent leaks
- Either crank up your deep fryer, or add a jar of coconut oil to a sauce pan
- Add the dumplings in batches to the oil
- Cook until golden brown and then place on a paper towel to drain
- Toss in sugar and cinnamon if you like, and Enjoy!
Shrimp Scallion Dumpling
Ingredients:
- 1 lb shrimp minced
- 6 cloves garlic minced
- 7-8 scallions minced
- 2 tsp sesame oil
- 1 tsp garlic salt
Other Ingredients:
- ~50 wraps
- Cup of warm water
- bamboo steamer
- parchment paper
- Large pot
Directions:
- Combine all your ingredients in a large mixing bowl
- Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
- Dip your finger in a cup of warm water and moisten all the edges of the wrapper
- Take all four corners(or four sides if round) and press together at a peak
- There should now be four open slits in the wrap
- Press each of those together
- Then dab a bit more water on one side of each fold and press the flap down against the meat of the dumpling
- It should look a bit like a sharp pear
- Boil water in the large pot
- Cut a piece of parchment paper to fit in your bamboo steamer
- Add dumplings to steamer, cover and cook for about 10 minutes
- Once the wraps are a bit see through, and tender, remove from the steamer and enjoy!
Nutella And... Dumpling
The fact is, there is nothing surprising about this "recipe". Seems almost silly to call it a recipe. Every crepe maker in the world knows it... Warm nutella with just about anything tastes awesome.
Ingredients:
- 1 Jar of Nutella
- Equal parts of whatever other filling you'd like (Strawberry, banana, pumpkin pie, peanut butter, etc)
- 1 cup sugar and 1 tbsp cinnamon (optional)
Other Ingredients:
- ~40 wraps
- Cup of warm waterr
- Deep Fryer or Sauce pan
- Cooking oil (I prefer peanut oil or coconut oil)
Note: If you are using a deep fryer you will need a large amount of oil, and coconut oil doesn't agree with deep fryers. If using Coconut oil, use about one jar in a sauce pan
Directions:
- Smear a spoonful of Nutella on your wrap
- Add the same amount of your filling on top
- For Nutella dumplings I prefer the "pillow fold"
- If you have a square wrap, grab one corner and fold it about 60 percent across towards the opposite corner (if you have a round wrap, just choose any part)
- Dab that corner with water and fold it over the top
- Then repeat with the other two corners
- Be sure to seal the edges to prevent leaks
- Either crank up your deep fryer, or add a jar of coconut oil to a sauce pan
- Add the dumplings in batches to the oil
- Cook until golden brown and then place on a paper towel to drain
- Toss in sugar and cinnamon if you like, and Enjoy!
Pork and Cilantro Dumpling
Pork and Cilantro
Ingredients:
- 1 lb ground pork
- 1/2 cup minced cilantro
- 4 scallions minced
- 4 cloves garlic minced
- 2 tsp sesame oil
- 1 tbsp soy sauce
Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached
Other Ingredients:
- ~50 wraps
- Cup of warm water
- Cooking oil (I prefer peanut oil or coconut oil)
- Chicken broth (if unavailable, use water)
- Frying pan with lid
Directions:
- Combine all your ingredients in a large mixing bowl
- Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
- Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
- Folder in half so the dry side lines up with the wet set, press and seal
- Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.
- Repeat three times
- Heat a pan with your choice of oil (I prefer peanut or coconut oil)
- Place dumplings in oil, creases up
- Cook until bottoms have browned
- Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
- Cover with a lid and steam
- Once the broth has cooked off, remove the lid
- Cook until the bottoms have desired crispiness
- Remove from the pan and enjoy!
Chicken Classic Dumpling
Chicken Classic
This was the first dumpling I ever learned how to make. It started with a recipe in a cookbook at my parents' house in high school. I have since adapted it a bit, but it's hard to stray too far from a classic.
Filling Ingredients:
- 1 lb ground chicken
- 6 scallions minced
- 1 large carrot minced
- 3 heaping tsps of ginger minced
- 4 cloves garlic minced
- 1 tsp salt
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp ground white pepper
- 1 tbsp spicy chili sauce
Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached
Other Ingredients:
- ~60 wraps
- Cup of warm water
- Cooking oil (I prefer peanut oil or coconut oil)
- Chicken broth (if unavailable, use water)
- Frying pan with lid
Directions:
- Combine all your ingredients in a large mixing bowl
- Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
- Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
- Folder in half so the dry side lines up with the wet set, press and seal
- Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.
- Repeat three times
- Heat a pan with your choice of oil (I prefer peanut or coconut oil)
- Place dumplings in oil, creases up
- Cook until bottoms have browned
- Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
- Cover with a lid and steam
- Once the broth has cooked off, remove the lid
- Cook until the bottoms have desired crispiness
- Remove from the pan and enjoy!