HooDoo 300

I recently completed the HooDoo 300 and wanted to share a bit of my experience. I don’t usually do this or write about anything other than food, so feel free to skip along to dumpling content.

To give you a little background, I was never a cyclist and I was never that interested in biking. My siblings really liked it, and I got annoyed at getting a chaffed butt. Then they started doing these amazing cross country races and rides that were so epic that I started to change my tune. I love camping, and I love eating and it seemed like biking was giving an excuse to do both!

In June 2018 I bought my first bike. A steel road bike with mountain bike brakes, it’s definitely not built for speed but I love it. 9 days later I did my first century with my brother on weekend bike-packing trip to Ojai(170 miles for both days). It took us all day to do the 100 and I was out of commission for days after. It’s crazy thinking about that now, since now I can do a century in 7 hours and still have a day. Anyways, I also just really enjoyed biking in LA. It was an easier way to get around a painfully traffic-y city and nice to get some exercise built into my day. Max continued to do impressive rides and I tagged along when I could keep up.

Flash forward a year or so and I started to want to actually bike for exercise, so I started going to spin classes. I used to HATE spin class, it felt like a disco-tech but sweatier and zero cute guys. But then when I changed my perspective that I was going to spin to get stronger, and I did get stronger, all the sudden the disco-tech was charming and I was singing along.

Flash forward again, and its March 2020 and my brother and I just moved into our family’s house in Colorado for Shelter In Place. We knew we needed to set some goals to get through quarantine, and Max had his sight set on this race in Utah he wouldn’t shut up about called the HooDoo. I laughed at the notion of me doing that race, it seemed way out of my reach. But we had fitness goals and started on them right away. This was huge for my quarantine time, it gave me focus and a purpose. It could’ve been really easy to fall into bad habits and frankly gotten quite depressed in the mountains alone, but with Max and our rigorous structure we were able to flourish in a weird time.

After a couple months we decided we wanted to do a double century, the longest for me by about 75 miles. Max made up a loop and we finished well under our time goal and still felt pretty good.

The natural response when you finish a long ride is, well, what’s next? After enough time passed and the chaffing healed we plotted a border to border ride from the Wyoming border of Colorado to the New Mexico Border. We wanted something relatively epic but also not too much climbing. It was 330 miles and something like 12K vertical. We finished in a little over 23 hours, also well beyond our goal. That recovery was ROUGH. Took me days before I could function normally again. It was hard but it was fun to take it to the next level. A double century is hard, but a triple century is kinda psycho and I wanted to know if I could do it. It was a great feeling when we finished under time and at a pretty solid pace of 16MPH for the full 330.

Shortly after recovering from that ride, Max argued that I had to do the Hoodoo 300 since I’d just completed a ride even longer than that well under the time limit… So, I really had no excuse not to do it. He opened the sign up page, filled it out (with his credit card info), put the mouse on the confirm button, and held the keyboard up to me while I cooked dinner one night—all I had to do was hit the button. So I did.

I didn’t plan on doing this ride so I had a trip planned to California for the two weeks prior. I was able to get a couple rides in, but due to the smoke was not quite what I would have liked.

I was pretty nervous about the race, but I kept reminding myself that we had done a longer ride just a few weeks prior. There wasn’t much I could change in my preparedness in the last two weeks, so all I could do was show up and bike and have a little fun.

I met my brother and dad in Saint George Thursday before the race, we shopped and prepped our bikes on Friday ready to ship off early Saturday morning. I set my sights on beating the fasted women’s supported time of 23 hours, and my stretch goal was to beat the men’s unsupported time of 21:35. I was pretty stressed making sure I had all the right stuff packed in the bags. Max also told me I needed to plan out my route more, I hadn’t really plotted any stops assuming there would be lots of gas stations, I was wrong, so I’m very glad I planned. I did that sitting in the hotel room trying to figure out what food to pack at each station.

Max and I both packed a ton of real food. I try to always have my snack bag on my bike filled with nuts, gummies, jerky, pistachios, corn nuts, basically easy to snack on and either super salty or super sugary. I had a salami sandwich packed at each station, as well as an apple donuty thing. Lots of chips, pickles, skratch… I forget the details but trying to always have a balance of carbs and fats. The key for me was definitely lots and lots of salt. I probably consumed about 30 salt tablets over the course of the race.

One thing that I take a bit of odd pride in is that I don’t ride in your typical kit. Early on I didn’t really like bike shorts so I just rode in basketball shorts with some thin nike spandex under. For this ride, I tried some bike short liners, a little thinner than normal but a little extra cush, but still with my basketball shorts. I think it actually changed how I sat on my bike because my right neck/shoulder hurt much less than usual. However my hoo-hah was wrecked by the end. Sorry. TMI. I also don’t have my own bike jersey, I bike in a jersey of my brother’s that has cut off sleeves and is several sizes too big for me. For me I don’t really care about having cool or nice gear, it’s just about being out on the bike and crushing miles.

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There were only 6 people doing unsupported in the whole race, and only two of us in the 300.  We all started together at 5AM Saturday morning.  The first 9 miles was all together, going slow and chatting a bunch, and then everyone was off.  It was cool to watch the lights ahead of me slowly work their way up the hills and helped me make sure I was going in the right direction.  The first section of road was pretty gnarly and I was glad we hit it so early in the morning because there was little to no shoulder and a massive rumble strip, and every time I went over it I was just waiting for one of my tires to go. But luckily, no flats the whole ride!

I had planned my segments based on the fastest supported woman’s time, but I was kind of baffled by the pace, because her first segment was super fast and the rest were pretty slow, but it seemed consistent across a lot of riders so I figured that there was something I just didn’t know so I set my goals to just be about 20 minutes faster than her on each segment.  Needless to say I was like an hour and a half behind her time by the first time station.  But the whole way to the first time station I was having a great time, my body felt OK not amazing but I was doing math in my head and felt like I could be on pace to finish in 21ish hours.  I listened to music and then a book for a while but then decided to just ride with my thoughts which is weirdly quite nice.   

It was really pretty and on a quiet road for a good amount. I wish I could tell you more about the road, but honestly I was pretty in my head for the ride and would’ve never made it home without my Wahoo. The best part was the cloud coverage, so it never got too hot. I was carrying 3 water bottles pretty much the entire time until the end when I had 4. I picked up a fourth in Cedar City because I knew that at the time I was going to ride through Enterprise nothing would be open so I would have no way to refill my bottles so would have to pack extra to get home.

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I knew I had to stay hydrated but it did mean more stops. I stopped to swap out my water bottles at like mile 30, then stopped to fill up more water at like mile 50, and stopped again to pee and swap bottles at like mile 75 and then got to the time station. All the while popping hella salt pills which I think really saved me in the long run.

I had just missed Max and the couple that were there were so sweet and friendly.  They laughed at how much food Max and I each had packed as I swapped out my snack bag snacks and refilled my pockets and bottles.  Steve wasn’t too far behind me at that point so I took off. Steve was a great buddy in the race, he’s done this like 5 times before and was super friendly at the start of the race, but I wanted to try and stay in front of him because I knew if I fell behind it would be tough for me to catch back up.

I forget exactly what happened next but there was a climb going out of Glendale and then a long steady downhill.  The traffic wasn’t great, but there was a decent shoulder so I felt pretty comfortable the whole time. My pace was decent and I felt like if I could get to Panguitch and the bottom of the big climb with 15mph pace I would be in good shape so I hoofed it down the long mostly downhill rolling stretch to Panguitch.

When I got there they had a hotel room, so I took a big ol’ poo and washed my face off.  I hadn’t made much progress on my food so I only grabbed a few things and refilled my bottles and crushed some pickle juice.  I probably spent about 20 minutes there.  At this point I lost all concept of my original time goals, and was just focused on trying to keep my off the bike time as low as possible and try to finish around 22 hrs. I think I realized that my plan to pace off someone else was wrong, and I should’ve just stuck to my own speed goals knowing what I can do at certain inclines. I wasn’t discouraged that we were on different paces because I had blind confidence in the last 50 miles being a ‘descent’ but I was wrong.

As I was getting ready to leave some of the supported solo men started coming into the time station.  The first guy Wes turned around and headed up the hill and I never saw him again.  One guy BJ passed me as I was jabbering to myself trying to calculate how fast they were all going that they had caught me after starting 2 hours behind, and if they were going for the fastest times what pace did that put me on… anyways I don’t know if he heard me shouting about 7.5 hours or whatever I was thinking about.  But then he stopped at his van to restock so I passed him.  For a little while probably 3-4 different support cars kept leapfrogging me, but no one on bikes had caught up yet.  BJ’s entire family was in their support car and every time they stopped they would cheer me on as I went by.  Slowly the vans stopped coming by me except for BJs, and then he finally passed me probably like 3 miles into the climb?  I’m not sure to be honest.  But his family waited to cheer me on one more time before following him up the hill.  THANKS FAM! It really made my day and was so fun to have that boost of energy.

The whole way up was slow but I tried to stay above 6mph and never get off my bike, which I think made a difference because sometimes if you go too slow or stop and lose momentum it just feels even worse.  I stopped in Duck Village to fill up water, just ran into some hotel and used their bathroom sink.  Then I put in my headphones and started belting ballads the rest of the way up.  I really thought some of the men were going to catch me, but my sister was texting me how I was destroying everyone so I was stoked and motivated to keep going.  My family was texting me a lot but I wasn’t really responding other than to like their messages. I didn’t want to spend any extra time off the bike and everyone knows no texting and biking! As I got to the top it started to rain lightly and I thought about stopping to put on my warmer layers but didn't want to waste a stop.  

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I took a picture at the summit to send to Deborah and my fam, I was really stoked I made it to the top and did it before the sun went down.  I also was getting back on track for the time goal I had initially set, and as long as the descent was pretty smooth I was gonna get into Cedar City ahead of schedule.

The descent was COLD.  After about 5 minutes my arms were shaking but I hadn’t wanted to stop so I just powered through.  It was pretty fun since there weren’t many cars and relatively smooth.  A few wet spots that made me slow down, but overall just a good feeling to be done with the bulk of the climbing.

I got to the time station in Cedar City which is a gas station and brought my bike inside.  I was shivering pretty bad so grabbed some coffee and put on my layers.  Atom—yes he spelled it Atom—was the guy behind the counter.  He was SO chatty with me and everyone who walked in.  He seemed to know everyone, as Max put it he was a bartender working at a gas station. I told him to keep an eye out for Max the next day and set off in the dark. Max reported later that when he walked in Atom immediately recognized him since I told him to look out for a very tall cyclist, and was just as helpful and chatty as he was with me.

By now the sun was down so I had all my reflective gear and lights going again.  The next section was a bit of a haul since it was hard to see what was coming next and was just a longish steady uphill.  But I was feeling good on my time so wasn’t too stressed.  Then there was a nice short descent.  I’m getting more comfortable with biking at night but definitely makes me more nervous when I pick up speed since I worry I won’t get out of the way in time if the car doesn’t see me somehow.  

I had to remind myself to keep eating and drinking since I still had HOURS to go.  I didn’t have much of an appetite so I was glad to have some energy gummies and nuts that were pretty easy to eat.  At this point I had probably drank at least 12 liter bottles of water/perpetuem/skratch.  

There was a long flattish section from New Castle to Enterprise that was pretty windy even though it was the middle of the night.  I had a final swap out of my water so I had 2 more bottles left with about 55 miles to go.  Then I hit the final climb.  I blasted my tunes and just worked my way up the hill.  I timed my most dramatic songs for the final moments of the climb.  Then it was a deceiving ‘descent’.  I got to the top and was only at like 16K feet instead of the 17k total for the race, and was like no. this has to be a mistake.  But then it turned out for much of the way was for 1 foot up for every 3 feet down, so had a few short climbs, but luckily I had enough adrenaline and momentum from the descents that they weren’t too terrible.  It made the last couple hours longer than I hoped but ultimately it was all downhill so I knew each short climb would be just that, short. 

Also at some point I realized I was on pace to beat the men’s record, or at least I thought I was going to JUST beat it by a few minutes.  I had only stoped for 1:28 and was shooting for 20 hr bike time. I completely forgot about the fact that it was 296 and not 300 miles so I was pushing to be at 15 mph so that I would beat their time by like 7 minutes, but then ultimately beat it by 25 because of those 4 fewer miles.  I’m glad that I made that mistake because it pushed me to go faster.

There was a beautiful moment with the moon over some lake as I got close to time station 4.  I definitely was way warmer than I expected to be at 1 in the morning, but didn’t want to stop.  I called Deborah with 12 miles to go and told her I wanted to be done in less than 45 minutes!  I sprinted the rest of the way back, even though it was hard to sit in my seat at moments because my lady parts were feeling pretty raw at this point.  I had some coasting moments when I had the speed, but overall felt like it was as fast as I was gonna go at the end of 300 miles.  Finally I hit the final traffic lights and could see the Best Western sign.  Saw my pops on my left and sprinted across the finish line.  After seeing everyone else roll in, clearly it was a little overly aggressive to sprint, but I was just so excited to be done!!  Dad gave me some soup and I snuggled with Val while chatting with Jen.  

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After that my body definitely started to crash.  I was immediately really sore and tired and had a lot of gunk in my throat.  I had a really hard time sleeping and ended up only sleeping for a few hours.  Val woke me up early and demanded to go outside so I took her to the dog park.  I sat on the ground and didn’t really talk to anyone while she played.  We went back to the hotel and I alternated between trying to nap and walking to the finish line to cheer on people as the finished their races.  

The next day was the banquet and I couldn’t stop smiling (Ok fine I smiled the whole weekend on the bike, too).  It was a great feeling to have not only finished, but to have set a record.  And to have beat all of the supported women times.  I allow myself to doubt myself too often and this was a time that I was reminded that is a mistake.  When I did hit my goals and saw everyones’ positive reactions to it it was a really good feeling.  I was happy that I didn’t get any sort of condescending comments about me being a girl, everyone was just plain stoked for me. My sister has dealt with a lot of sexist comments in her racing experience so I was ready, but I was really pleasantly surprised by the whole Hoodoo community in that regard. All in all, since I had already done 330 with my brother I knew I could do it, but I didn’t expect to have it go well and I’m really proud of myself for how well it turned out.

Finally, I’m super grateful to my brother. He constantly pushes me out of my comfort zone and always believes in me even if I don’t. He has been a patient champion of getting me into biking, even when I was crawling at 10 mph he stuck with me and pushed me up the hills. He reminds me to operate without any excuses, just go for it. This is something I want to help pay forward, I feel like biking is gated by equipment and money, but you can bike without being fully kitted out. I ride with cut off sleeves and in basketball shorts, and it took me like a year before I bought bike shoes. And you don’t need to be an amazing athlete to start, you just have to eat a lot and be willing to pedal for a long time. I want to help reduce those excuses and get people outside! I hope my story will inspire someone else to give it a try, and anyone who wants to ride just let me know. I’m lousy at planning routes but I’ll outsource to Max and we’ll have a great time :)

Most of all Max reminds me to be comfortable in my discomfort. So much of my life the last 3 years has been uncomfortable, and he constantly reminds me to lean into that, be positive, and keep pushing forward. THANKS MAX LOVE YOU LOADS!

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Pastrami Kreplach

Pastrami (Porkstrami) Kreplach

A daughter of a New York jew I have always been familiar with a classic Reuben sandwich. There’s nothing much better than the crunch of sauerkraut with the salty pastrami in great mustard on rye bread. What is better?! Well, turns out, if you put it into a dumpling it just might be better.

Filling Ingredients (per person):

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  • 1/4 lb pastrami

  • 1/4 cup havarti cheese

  • 1/4 cup Russian dressing

  • 1/4 cup drained sauerkraut

Other Ingredients:

  • ~20 wraps (either wonton wraps or handmade wraps) . To make them taste like rye bread, use this recipe and mix in 1 tbsp crushed caraway seeds

  • frying pan

  • lid

  • water or broth to steam

  • hella mustard

Directions:

1. Combine your ingredients in a bowl

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pastrami dumplings

2. Crimp one side of the dumpling onto the other side to create the crescent fold

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3. Pan fry until the bottoms are golden brown

4. Add about 1/4 cup of chicken broth and cover with a lid

5. When the broth cooks off, remove the lid and allow the bottoms to get extra crispy

6. Remove from pan and enjoy with the mustard!

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Curry Chicken Momo

Curry Chicken Dumplings (Momo)

My sister told me about an amazing momo truck in Brooklyn when I was staying with her, but unfortunately I couldn’t catch it when it was open. So instead, I looked up some ideas for momos and made a batch for her and her husband as a thank you for hosting me for several weeks. They turned out awesome! They are easy to do, with great flavor and texture. If you really know what’s up you will make a dope sauce to go with it, but I’m not supposed to eat tomato right now so I just made the momos…

Filling Ingredients (per person):

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  • 1 lb Ground Chicken

  • 1 bunch cilantro

  • 1/2 onion (diced)

  • 2 tsps Curry Powder

  • 1 tsp White Pepper

  • 1 tsp Salt

  • 1 Egg

Other Ingredients:

  • ~50 wraps (either wonton wraps or handmade wraps)

  • frying pan

  • lid

  • water or broth to steam

Directions:

1. Combine your ingredients in a bowl

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Chicken Momo

2. Crimp one side of the dumpling onto the other side and then bring the edges together to create a circle in the middle, aka the Chimney.

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3. Pan fry until the bottoms are golden brown

4. Add about 1/4 cup of chicken broth and cover with a lid

5. When the broth cooks off, remove the lid and allow the bottoms to get extra crispy

6. Remove from pan and enjoy!

Curry Chicken Momo Dumplings

Bratwurst Sauerkraut Dumpling

Bratwurst Sauerkraut Dumplings

I forget exactly what made me create these bad boys, but I know it was at some point when I was living in Nashville. When I was a kid my dad sent me into his favorite hot dog spot in New York and told me to order the hot dog with sauerkraut. I didn’t know what it was, so when they gave me the container I opened it to look at what sauerkraut was, and the guy behind the counter said, “You must not be from New York” and I was scarred for life. Despite having this harrowing experience tied to my understanding of sauerkraut, we have bounced back and have a fruitful and delicious relationship.

Filling Ingredients (per person):

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  • 1 bratwurst (1/4 lb)

  • 1/5 cup sauerkraut (drained and chopped)

Other Ingredients:

  • ~15 wraps (either wonton wraps or handmade wraps)

  • Hand made wraps:

    • 3 cups flour

    • 1 egg

    • 1 tsp salt

    • 2 tablespoon oil

  • pot of oil

Directions:

1. Combine your brat and sauerkraut in a bowl

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2. Put the sausage on one side of the wrap and roll it up like wrapping a tootsie roll, then pinch the ends to seal

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3. Deep fry for about 4 minutes or until they are a golden brown

4. Drain and eat with copious amounts of mustard!

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Bacon and Potato Dumpling (Pierogi)

Bacon and Potato Dumpling (Pierogi)

Despite the fact that Lippe is a Polish name, I dabble very little in Polish food. I always felt like Pierogis were really thick and heavy and I didn’t crave that much density. After making them, that conclusion is true but they are also DELISH. There are a ton of varieties of pierogis, but I will start with my take on a classic, potato, and onion. I didn’t have a regular potato, so I had to use sweet potato, and of course I had to add bacon because bacon is good with everything.

Filling Ingredients:

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  • 1 sweet potato (cut into chunks)

  • 1 1/2 onion (diced)

  • 3-4 pieces of bacon (diced)

  • Salt and pepper to taste

Other Ingredients:

  • ~40 wraps (either wonton wraps or handmade wraps)

  • Hand made wraps:

    • 3 cups flour

    • 1 egg

    • 1 tsp salt

    • 2 tablespoon oil

  • pot of water

  • Cast iron skillet

Directions:

1. Boil your potatoes until tender, and allow them to cool off

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2. Cook your bacon in a cast iron skillet until the pieces are browned

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3. Remove the bacon, but leave the fat in the skillet.

4. Add the onion to the fat and fry until translucent and a little browned

5. Mash the potatoes with a fork or any tool you have for mashing potatoes

6. Mix in two thirds of the bacon and the onion (set the rest aside for topping)

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7. Take a big scoop of fill and put in the center of the wrap

8. Take the two sides and press them together and push out the air. Seal tightly and repeat!

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9. To cook, place dumplings in a boiling pot of water and don’t let them stick to the bottom

10. As soon as they start to float, pull them out and they are ready to go!

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11. If you want, in the pan that has the bacon fat or a pan with butter, pan fry the pierogis till the sides are browned

12. Top with the remaining bacon and onion and enjoy!

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Thai Basil (Pad Ke Mao)

Register for Sunday Dumpling Party 5/10/20

Pad Ke Mao Dumplings

Pad ke mao is my all time favorite meal. So I deconstructed the ingredients and turned it into a dumpling! I love this dumpling because you can mix and match your proteins, and you can do regular dough or gluten free dough and it’s awesome no matter what you choose!

Filling Ingredients:

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  • 1 lb protein (chicken, pork, beyond meat..)

  • 1 bunch Thai basil (diced)

  • 2 tbsp dark soy sauce (sugar cooked into soy sauce)

  • 1/2 green pepper (diced)

  • 1/2 red pepper (diced)

  • 3 Thai chilis (diced, optional)

  • 1 tsp salt

  • t tsp fish oil

  • 6-8 cloves garlic (pressed)

Other Ingredients:

  • ~50 wraps (either wonton wraps or handmade wraps)

  • oil for frying

  • chicken broth, veggie broth, or water

  • frying pan and lid

Directions:

1. Combine all of your filling ingredients in a bowl and mix!

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2. Take a big scoop of fill and put in the center of the wrap

3. Fold the edges in whatever style you want! I went for a bunch of styles this week :)

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4. Pan fry the dumplings until the bottoms are brown

5. Add 1/4 cup broth or water and cover with the lid

6. Cook until the broth cooks off and remove the lid

7. Allow the bottoms to crisp, and enjoy!

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Beef Empanadas

Register for Sunday Dumpling Party 5/3/20

Beef Empanadas

Empanada is just like the word dumpling and can encompass SO MANY things. There are tons of empanadas that you can make, but I was looking up a traditional Argentinian empanada. Unfortunately I was missing a handful of the spices, so I improvised with the resources I had on hand. Empanadas are amazing fried pockets of goodness and I love to eat them.

Filling Ingredients:

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  • 1 lb ground beef

  • 1 can tomato paste

  • 1 can green hatch chilis

  • 1/2 onion

  • 1 tsp Mexican seasoning

  • 1 tsp salt

Other Ingredients:

  • ~50 wraps (either wonton wraps or handmade wraps)

  • Hand made wraps:

    • 3 cups flour

    • 1 egg

    • 1 tsp salt

    • 2 tablespoon oil

  • half cup of oil in a pot

  • Cast iron skillet

Directions:

1. Fry your onions in a skillet until translucent

2. Combine all of your filling ingredients in a bowl and mix!

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7. Take a big scoop of fill and put in the center of the wrap

8. Take the two sides and press them together and push out the air. Fold the edges over itself and create a braided look. Continue until all are folded!

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9. Heat up your oil to about 350 degrees and place the dumplings in without touching

10. Once they are golden brown on both sides, they are ready to go! Put them on a paper towel to drain and not burn your mouth off, and then enjoy!

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Butternut Squash Bacon Tortellini

Butternut Squash Bacon Tortellini

I LOVE to make tortellini. They are the Italian dumpling! They are so versatile and so freaking tasty. You can make them simple, and you can make them super complex. I try to keep mine pretty simple, but with a lot of great fat to give it loads of flavor. This is not a meal to be eaten lightly. But during these times of quarantine this is the best kind of comfort food you could ask for!

Filling Ingredients:

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  • 1 butternut squash (cubed

  • )1/2 onion (sliced)

  • 4-5 cloves garlic (whole)

  • 3-4 pieces of bacon (diced)

  • 1 cup ricotta cheese

  • 1/4 cup parmesan cheese

  • Salt and pepper to taste

Other Ingredients:

  • ~50 wraps (either wonton wraps or handmade pasta)

  • pot of water

  • 1/2 stick of butter

  • Sage or other Italian spices

  • Cast iron skillet

Directions:

  1. Preheat your oven to 400 degrees

  2. Cook your bacon in a cast iron skillet until the pieces are browned

  3. Remove the bacon, but leave the fat in the skillet.

  4. Add in the squash, onion and garlic to the skillet in the bacon fat, and bake for about 35 minutes or until tender

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5. Put the squash, onion and garlic into a food processor and blend into a puree

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6. Mix in the ricotta, parmesan and bacon

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7. Now it’s time to fold, you will take about a spoonful of filling and place it in the middle. Put water two sides of the wrap and fold it diagonally

8. Point the folded tip up, and take the ends and pull them together and cross them and press them together (for more specifics on the fold check out my video tutorial!)

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9. Continue until all the filling is folded!

10. Boil a pot of water in the meantime

11. Place the dumplings in the water, try not to let them stick to the bottom

12. As soon as they start to float, pour a bit of cold water over them to stop them cooking

13. As soon as the water starts boiling again, pull them out

14. In the skillet, melt your butter and add seasoning, cook until the butter starts to brown

15. Toss the cooked tortellini/dumplings in the butter and enjoy!

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Chicken Ginger Dumpling

Chicken Ginger

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. These are really awesome to make on any day and then freeze them so you can have frozen dumplings for weeks to come!

Filling Ingredients:

Photo by Nikki McFadden
  • 1 lb ground chicken

  • 6 scallions minced

  • 1 large carrot minced

  • 1 large thumb of ginger minced

  • 5 cloves garlic minced

  • 1 tsp salt

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp ground white pepper

  • 1 tsp spicy chili sauce

  • 1/4 tsp sugar

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:

  1. Combine all your ingredients in a large mixing bowl

  2. 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)

  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper

  4. Folder in half so the dry side lines up with the wet set, press and seal

  5. 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.

  6. Continue until the whole edge is pleated

  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)

  8. Place dumplings in oil, creases up

  9. Cook until bottoms have browned

  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)

  11. Cover with a lid and steam

  12. Once the broth has cooked off, remove the lid

  13. Cook until the bottoms have desired crispiness

  14. Remove from the pan and enjoy!

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Nutella Dumplings

Hey! For those of you who are visiting my blog for the first time, my name is Emily and I make dumplings and host dumpling parties. What is a dumpling party? I make the filling, teach you how to fold and then cook dumplings for you while you enjoy!

Unfortunately due to our quarantines my parties are halted! So I am here to share my recipes online and offer virtual dumpling parties to everyone who is interested. Reach out to me at emily@misslippes.com if you are interested in having a virtual dumpling party!

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Now, time for Nutella dumplings. I cannot remember exactly how or when I first started making Nutella dumplings. My best guess is that I was folding up dumplings at a party and we ran out of meat but still had a lot of extra wraps. With those extra wraps we probably filled it with Nutella and fried them up and realized that this was brilliant. Who doesn’t love fried dough with Nutella inside?? I love to add these into a party as a fun treat at the end. They are so easy to make and you can add anything extra in addition to the Nutella. Love strawberries? Add them. Love peanut butter? Add it. Mix in whatever you love with your Nutella! They take just a few steps to make and you will love the results.

Ingredients:

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  • 1 tube of crescent rolls (you could also use regular dumpling wraps or a tube of cinnamon roll dough)

  • 1 cup Nutella

  • 1 cup filling of your choice (strawberries, raspberries, peanut butter, almond butter, pumpkin pie.. etc)

  • 2 cups oil (peanut, grapeseed, or canola)

  • 1/4 cup powdered sugar

Instructions:

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  1. Open the tube of crescent rolls, take each triangle and split it into three parts and roll it into small balls

  2. Then take each ball and roll them out into flat round circles about the size of your palm

  3. Put about a half teaspoon of Nutella with your filling of choice in the center of the dough

  4. Fold the dumpling together and press all of the air out and seal completely

  5. Continue until you have all of the dumplings folded

  6. Heat the oil in a small pan

  7. Place a few dumplings in the oil at the same time, just make sure they aren’t touching

  8. Cook for a few minutes until golden brown, turn a few time as necessary

  9. Take the dumplings out and place on a paper towel to drain the oil

  10. Sprinkle powdered sugar over the top and enjoy!

**Modification** If you don’t want to deep fry your dumplings, I totally get it! Since these are crescent rolls you can also bake them. Just follow the instructions on the tube for baking. You may not want to bake them quite as long since they will be smaller than the regular crescent roll, so just keep the light on in your oven and take them out when they are golden brown!

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Swedish Meatball Dumplings (Kroppkakor)

Swedish Meatball Dumplings (Kroppkakor)

One of my goals was to eat dumplings from every country.  But I quickly failed this goal in Sweden when I took a train 40 minutes out of Stockholm to find the other Kroppkakor shop to find that it was closed for summer.  This is how I felt about it:

 

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Anyways, while making Swedish Meatballs I realized that I had all the fixings to turn it into Kroppkakor, so decided to do a variation on them with meatball filling instead of bacon.  So this recipe is a combination of the three from the other dish as well as one from Martha Stewart for the actual assembly of the dumpling

  • https://receptfavoriter.se/recept/koettbullar.html 
  • https://www.saveur.com/article/Recipes/Swedish-Meatballs-With-Mashed-Potatoes
  • https://addapinch.com/swedish-meatballs-recipe/
  • https://www.marthastewart.com/1142474/kroppkakor

INGREDIENTS:

POTATOE DOUGH:

  • 4-5 russet potatoes peeled and chopped into large chunks
  • 1.5 cup flour
  • 3 tablespoons unsalted butter
  • 3 egg yolks

MEATBALL FILLING:

These are the same ingredients as for the regular meatballs, I used as much filling as I could for the dumplings and then turned the rest into meatballs that way I got some of both!

  • 3 slices of bread, crust removed (I used Sourdough because it's my favorite)
  • 3/4 cup heavy cream
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 small yellow onion
  • 1/2 tsp caraway seed
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/2 tsp sugar
  • 1 egg
  • 2 tbsps butter(only for cooking)

GRAVY:

  • 2 tbsps unsalted butter
  • 3 tbsps flour
  • 2 cups beef broth
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1 tsp black pepper 

SIDES:

  • Lingonberry Jam (or strawberry or raspberry, but Lingonberry is best!  Found it at Whole Foods)
  • Pickled Cucumber (I'm not sure if this is actually traditional since I didn't see it with any other recipe, but they served it at the restaurant and it helped to lighten the very heavy meal so I added it to my recipe)

ASSEMBLY:

You will want to do the potatoes at least a few hours(maybe the evening) before you prepare the kroppkakor so they have time to cool.

POTATOE DOUGH:

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  1.  Place them in a large pot covered at least by an inch of water and bring to a boil.  Cook until the potatoes are tender.  
  2.  After they are tender, place into a food processor and run on low until your potatoes are very smooth
  3. Place into the fridge so they can cool
  4. Remove potatoes to a large bowl and mix in the flour, salt and egg and combine with your hands until you have your dough
  5. Roll into logs about 1.5 inches thick
  6. Slice into 2 inch pieces and roll each piece into a ball

FILLING:

  1. Shred your bread and place in a bowl with heavy cream to soak
  2. Preheat oven to 350 degrees for any leftover meatballs
  3. Dice the onion into as small of pieces as possible, using a tiny bit of butter saute the onions until golden
  4. In a large bowl combine all the ingredients and softened bread
  5. Using your hands, mix thoroughly 

ASSEMBLY:

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  1. Take each ball you have created and flatten or create a large crater
  2. Add about a tablespoon of meatball filling and close the dough around it
  3. Using your hands roll it around until completely smooth
  4. Repeat until you have used all the potato
  5. Once this is done if you have leftover meat, you can follow the directions for baking the meatballs in the other recipe
  6. Boil a large pot of water and place about 5 into water at time
  7. Once they have risen to the top (about five minutes) drain them on a paper towel
  8. In a large frying pan heat up your butter and add the kroppkakor to the pan, turning to brown both sides
  9. Remove to a paper towel to drain excess butter
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GRAVY:

  1. In a large sauce pan on medium heat whisk flour and butter until mixed and browned
  2. Slowly mix in the broth and milk 
  3. Add salt, thyme and pepper and let simmer for a few minutes to thicken
  4. Once at your desired thickness, place into a dish for dipping
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This is a step up from the swedish meatballs because the meat is already inside of the potato so you just need to dip it in the gravy and lingonberry jam and you've got a party in your mouth!

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Pickled Cucumbers

Pickled Cucumbers

These were served on the side with my Swedish Meatballs so I decided to figure out how to make them myself.  Turns out they are super easy to make and even easier to eat!

INGREDIENTS:

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  • 2 small cucumbers sliced as thinly as possible
  • 1/2 red pepper sliced as thinly as possible
  • 2 scallions diced
  • 1/2 jalapeno (totally optional if you like to add spice, I also kept the seeds to add more spice)
  • 1 1/2 cup water
  • 3/4 cup vinegar
  • 4 tsps salt
  • 3 tsps sugar
  • 2 cloves garlic (optional)

INSTRUCTIONS:

  1. In a large jar with a lid add water, vinegar, salt and sugar
  2. Close the jar and shake vigorously until the brine is mixed
  3. Add your vegetables to the brine until completely covered, if you have too much brine just pour a little bit out, or add to a second jar with some of your vegetables
  4. Close jar and let sit at least a few hours or overnight 
  5. Serve as a side to meatballs or eat plain!  
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Pork and Edamame Garlic Dumplings in a Green Curry Sauce

It's been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version.  So I hope you enjoy this recipe!

Ingredients:

  • 1 pound ground pork
  • 1 cup boiled edamame
  • 1 garlic bulb
  • 1/3 cup minced cilantro
  • 3 tbsps soy sauce
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 1/2 tsps sesame oil
  • 1 tsp white pepper
  • 2 tsps minced ginger
  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)
  • 1 can light Coconut Milk
  • 3 tbsps green chili paste
  • 1 tsp sriracha sauce
  • Chicken broth
  • Oil

Directions:

  1. Grab a large bowl and put the ground pork into it
  2. Coarsely chop the edamame, I prefer to keep them chunky so I barely chop them, just enough to break each one into about 3 pieces
  3. Toss those green nubs into the bowl with the pork
  4. Take the WHOLE bulb apart, you heard me right. The whole thing.  And use your garlic press to add each clove into the bowl so that you have more garlic than you think you could ever need
  5. Add about 1/4 cup of the minced cilantro, save the other bit for your curry
  6. Mix in the soy sauce, sesame oil, white pepper, ginger and both kinds of salt
  7. Fill a small glass with warm water and now it's time to fold!
  8. For this dumpling, I wanted it lying on it's side, so this time rather than doing creases along the top, I grabbed a corner, and started folding one side over and over again until one side was creased, and the other side was flat
  9. Continue in this manner until all the dumplings are folded
  10. If you are lucky, and have a second pair of hands, they can keep folding while you make the curry
  11. Bring the coconut milk to a boil and stir in the green chili paste, the rest of the cilantro, and sriracha sauce
  12. Stir lightly until it thickens a bit and lower the temperature to simmer 
  13. Heat up a frying pan with a bit of oil (I use canola oil this time)
  14. Place as many dumplings in the pan flat side down
  15. Fry until bottoms are golden brown and crispy
  16. Add about 2 tbsps of chicken broth and cover with a lid
  17. Cook for a few more minutes until the broth has cooked off
  18. Remove lid and let the dumplings get a little bit crispy on the bottom
  19. Spoon some curry into a bowl and add your dumplings, spoon some more curry on top 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:

  1. This is stupid easy.
  2. Combine all of the ingredients in a bowl
  3. You're almost done!
  4. 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.
  5. Take one of your wraps in your hand, scoop a large teaspoon in the center of the wrap
  6. Dab your finger in warm water and wet the edges
  7. Carefully seal so it is a half moon with no meat coming out of it
  8. 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
  9. Continue until you have stuffed and folded all of your dumplings
  10. Heat up your jar of oil in a small sauce pan
  11. Place your dumplings into the oil in small batches, try to fill the pan without them touching edges
  12. Cook for about 2-3 minutes each side until it is a nice golden brown
  13. Remove from the oil to drain, and add more dumplings
  14. Continue like this until all of the dumplings are fried
  15. 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:

  1. Start by dicing your strawberries.  I like to do this by cutting an X in the strawberry from the tip to the stem.
  2. Then I turn it sideways and cut horizontally so four small pieces fall off on each slice.
  3. Place all your strawberries into a bowl and set aside.  
  4. 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.
  5. Empty your coconut oil into a small sauce pan and place on low heat to let it melt and heat up
  6. Open your crescent roll container.  Nothing is more satisfying than the terror and the "Pop!" as the tube explodes open.  
  7. Take all of the dough and mush it all together.  Break into small tablespoon size balls to be rolled out.
  8. 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.
  9. Scoop about 1 teaspoon of Nutella into the center of one of the discs.
  10. Add about 1 teaspoon of the fruit
  11. Place the second disc on top and press down all of the edges so it fully seals.
  12. Using your fingers flatten the edges a bit more so there is about an inch of dough surrounding your filling
  13. Now taking a knife and cut two diagonal lines meeting at a point to make the base of the heart
  14. 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.
  15. 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!
  16. Continue this process until you have your desired number of dumplings
  17. Now carefully put the dumplings into the hot oil in small groups
  18. Be sure not to put so many that they touch.  This is ONE part of this holiday where we are NOT promoting touching ;)
  19. Cook until you see the edges start to brown and flip. (usually about 2-3 minutes)
  20. After the second side has browned evenly remove and place on a paper towel to drain.
  21. 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:

  1. Wash and dry the strawberries and raspberries
  2. Using the back of a fork, mush the raspberries into a bowl
  3. 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.
  4. Add the ricotta cheese and stir all together until it's creamy.
  5. In a small bowl whisk the egg until it is a smooth yellow
  6. Open your container of cinnamon rolls (this is always my favorite part with the satisfying *pop* when the container bursts open)
  7. Cut a thin slice horizontally from the roll so you see the swirl of dough and cinnamon.
  8. Using your hands, mush and mold the dough into a flat piece
  9. 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. 
  10. Continue making dumplings like this until your dough or filling runs out.  
  11. 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.
  12. 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.
  13. Cook for 2-3 minutes flipping occasionally to be sure each side is cooked.
  14. Remove from the oil and set on a paper towel to cool.
  15. Continue the process until all of your dumplings have been fried
  16. Swirl the maple syrup into the frosting included in your cinnamon roll package and set onto a plate for dipping.
  17. 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:

  1. Mince the peppers and basil in a food processor
  2. Add the vegetables to the chicken
  3. Mix in garlic, oyster sauce, soy sauce and garlic salt
  4. Place a large spoonful of the mixture in a wrap
  5. Bunch all the edges together and twist to make a top
  6. Pinch off the excess dough
  7. Heat up oil in a sauce pan
  8. Cook in batches until golden brown 
  9. 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:

  1. 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)
  2. Stir in the cinnamon and sugar (if you like it sweeter add a bit more sugar, tarter-less)
  3. Scoop a small spoonful into the center of your wrap
  4. For apple dumplings I prefer the "pillow fold"
  5. 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)
  6. Dab that corner with water and fold it over the top
  7. Then repeat with the other two corners
  8. Be sure to seal the edges to prevent leaks
  9. Either crank up your deep fryer, or add a jar of coconut oil to a sauce pan
  10. Add the dumplings in batches to the oil
  11. Cook until golden brown and then place on a paper towel to drain
  12. Toss in sugar and cinnamon if you like, and Enjoy!