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Roasted Chestnut Dumplings: Sweet, Savory, Salty and Sassy

January 5, 2014 by Joan Nova in Appetizers, Creative Cooking Crew Challenge, Eggs, Food Challenge, Party Food, Recipe Development | 23 Comments

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.

5.0 from 1 reviews
Roasted Chestnut Dumplings: Sweet, Savory, Salty and Sassy
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
  • honey
  • powdered sugar
  • hot sauce
How To
  1. roast chestnuts, cool down and then pulse with about a teaspoon or two of water.
  2. mix with toasted walnuts, crumbled bacon and diced dried plums.
  3. season with hot sauce, black pepper and honey.
  4. set aside.
  5. preheat oven to 350.
  6. fill wonton skins, seal with wet finger or crimp with fork, keeping remainder moist with wet paper towel.
  7. bake till brown and crispy.
  8. melt gorgonzola and serve as sauce.
  9. 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!


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  1. bellini says:

    No matter whether it is sweet or savoury, it still sounds like something I would gravitate towards Joan.

  2. christo says:

    sounds great to me – the sadness of it all is I am allergic to walnuts :(
    christo recently posted..Potstickers – The simplest dumpling with the biggest following – CCC – Creative Cooking Crew Challenge DumplingMy Profile

  3. You are killing me with deliciousness!
    Brenda Benoit recently posted..Brunch At The Eating House In Coral GablesMy Profile

  4. What a delight this recipe is! Love the idea, love the title of the post, love the photos, and adore the combination of ingredients. Another winner!
    Victoria of Flavors of the Sun recently posted..Tomatillos and Two All-Weather SaladsMy Profile

  5. Great idea and I am sure quite tasty. Great pics as usual…

  6. I can just imagine the hot flavours and crunch of these at you eat them. Love the beet sprouts. Gorgeous.
    Sally – My Custard Pie recently posted..Mystery tourMy Profile

  7. This is a fun one. I love all of those ingredients. I like the mix of the sweet and savory. Great snack with a glass of wine.
    angela@spinachtiger recently posted..Homemade Italian Meatballs, Paleo Friendly, Gluten FreeMy Profile

  8. Fabulous creation Joan, love all the plays on flavors here and I adore chestnuts…and bacon ;-) Great one for CCC this month!

  9. Oh my. You had me at walnuts and chestnuts, then added bacon & gorgonzola cheese oozing down the sides of those little purses! I wish we lived closer. :)

    Now I’m truly inspired. Thank you.
    Maureen C. Berry recently posted..PotatoesMy Profile

    • Joan Nova says:

      Thanks Maureen. I look forward to seeing you what you do.

      • Maureen says:

        I’m sorry I missed this month. Trying to find balance between life with a full time job and life before my full time job. I just finished commenting on all of the beautifully crafted recipes for this months challenge. I’m looking forward to Feb.

  10. I really like the dessert dumpling with chestnut. It reminds me of some of the east Asian desserts filled with bean paste, like mochi etc.

  11. Lazaro says:

    Inspired flavor profile. Great photography as well.

  12. I left a note for someone else that my first meeting with gyoza wrappers were with a dessert with fried rhubarb ravioli with cinnamon sugar and strawberry sauce. I thought it was incredible and have made it many times. The nut filling would be grand with bacon and plums and that gorgonzola sauce..OH MY. Great dish for the challenge… love the photo too.
    deana@lostpast recently posted..The World’s Oldest Noodle and Cauliflower Ravioli with the Best Lime Butter EverMy Profile

  13. Victoria says:

    These look fantastic, Joan! I love the combo of savory and sweet, and of course frying these up creates such a great crunchy texture :)

  14. These sound like wonderful bites – I love the mix of flavors going on here! I would eat like 20 of these in one sitting!

  15. Joan, I saved the best for last, these sound absolutely divine! And you even posted a recipe!, a bonus! Thanks for hosting and the great theme, already have ideas for the new challenge!
    La Diva Cucina recently posted..Spicy Comfort in a Bowl: Andouille Sausage with mixed Vegetables over Pencil Cob GritsMy Profile

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  1. […] Savory Roasted Chestnut Dumplings with Bacon, Dried Plums + Walnuts and a Gorgonzola Sauce from FOODalogue. […]

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