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:

• 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!

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 :)

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!

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:

• 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!

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!

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!

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!