My first thought when I hear the word “dumplings” is dim sum. Delicious little and filled pockets of dough that are either steamed or pan fried. I guess it depends on where you come from and what your cultural heritage is as to what dumplings mean to you. Not that I’m Asian, but that’s where my mind went. Perhaps because, interestingly, while most cultures have dumplings, they’re called by different names like pierogi or tortellini, etc.
The Creative Cooking Crew is kicking the new year off with a dumpling challenge.
I wanted to do something different. Not Asian. Perhaps dessert dumplings? And, keeping with the FOODalogue mantra of ‘don’t complicate things’ and ‘use what you have’, I knew I could fill them with chestnuts, walnuts and some sort of sweet.
But … as the recipe started to develop in my mind, I thought about adding some contrasting savory tastes.
Enter bacon, lots of ground black pepper and sherry vinegar-honey glaze.
And a gorgonzola sauce …
So, it’s either an appetizer or a dessert if served as a cheese course.
Visit the Creative Cooking Crew’s pinterest board for a look at past challenges. The dumpling round-up will be posted on Lazaro Cooks on January 27.
Roasted Chestnut Dumplings: Sweet, Savory, Salty and Sassy
Author: Joan Nova, aka FOODalogue
Recipe type: appetizer, cheese course dessert
- 6 ozs. roasted and peeled chestnuts
- ¼ cup chopped raw walnuts toasted
- ¼ cup crumbled bacon
- ⅛ cup chopped dried plums
- black pepper
- won ton wrappers
- spray canola oil
- gorgonzola dolce
- sherry vinegar glaze
- powdered sugar
- hot sauce
- roast chestnuts, cool down and then pulse with about a teaspoon or two of water.
- mix with toasted walnuts, crumbled bacon and diced dried plums.
- season with hot sauce, black pepper and honey.
- set aside.
- preheat oven to 350.
- fill wonton skins, seal with wet finger or crimp with fork, keeping remainder moist with wet paper towel.
- bake till brown and crispy.
- melt gorgonzola and serve as sauce.
- drizzle mix of sherry vinegar and honey.
1. If serving as a dessert course, I’d sprinkle dumpling with powdered sugar for presentation. 2. The attractive red stuff in photo is beet sprouts.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!