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):

• 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

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

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!

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!

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:

• 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:

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!

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!

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!