Brussels Sprout & Leek Dumplings Recipe

Do you know the difference between dumplings and ravioli? The secret is the pasta, and it occurred to me when I was creating this recipe. To make ravioli you use pasta dough, which, while silky is still toothsome (al dente). Dumplings can use any kind of dough, including slick wonton skins, which are most definitely not toothsome. Of course there are some exceptions to this rule. I've had some very silky udon noodles lately that use soft, slippery noodles and I've had potstickers which definitely use thicker, chewier dough.

I used to make fresh pasta but I'm too lazy these days, instead I've been experimenting with using wonton wrappers. In the past I used the wrappers to make Afghani leek dumplings called aushak. This time I made dumplings in a similar way, but filled them with a combination of brussels sprouts, leeks, green onions, a bit of garlic and parmesan. Many kinds of ingredients or even leftovers can go in wonton wrappers to make delicious dumplings--meat, cheese, mashed roasted vegetables. Another one of my favorite ways is to fill wonton wrappers is with mashed potatoes. I boil the dumplings and then serve them with butter or sour cream for a quick comforting meal. I even make a simple samosa by mixing mashed potatoes with peas and spices then lightly oiling the dumplings and baking them.

If you haven't tried using wonton wrappers before, or have only used them for making wontons, my advice is, experiment! You can make a filling of your choice then make just one dumpling or two to test and see how you like it. If you make a big batch, freeze them in a single layer on a baking sheet then transfer to a ziplock bag and they'll keep in the freezer for months.


Brussels Sprout & Leek Dumplings
42 dumplings

2 teaspoons oil
2 garlic cloves, minced
2 cups leeks, green and white parts, shredded
2 cups brussels sprouts, thinly shredded
2/3 cup, about 4 green onions, thinly shredded
2 Tablespoons Parmesan cheese
Pinch freshly ground nutmeg and black pepper
Wonton wrappers

2 Tablespoons fresh lemon juice
2 Tablespoons extra virgin olive oil
1/4 cup chopped toasted hazelnuts
Parmesan cheese

Heat a large non-stick pan and add the oil and garlic. Stir until fragrant, about 30 seconds, then add the leeks, brussels sprouts and green onions. Cooking, stirring occasionally until wilted, about 5-7 minutes. Remove from the stove and allow to cool slightly before mixing in the cheese, nutmeg and pepper. Taste for seasoning and add salt if needed.

To make the dumplings, line up the wrappers, bowl of filling and a small bowl with water. Place a teaspoon of the filling in the center of a wonton wrapper then moisten the edges of the wonton wrapper with water. Fold the wonton wrapper in half diagonally, making sure the ends meet. Press down firmly on the edges to seal.

Meanwhile combine lemon juice and olive oil to drizzle on the finished dumplings. Boil the dumplings in boiling water for a couple of minutes, or until they float to the surface. Drain and serve with the olive oil and lemon juice and a sprinkling of additional cheese and toasted nuts. Note: I reserve a bit of the sauteed vegetables as a garnish as well so guests have a better idea of what is inside each dumpling.

Enjoy!

A good, cheap starter

Funny how things go out of fashion. When I was young almost any restaurant you went to served a selection of hors d'oeuvres (literally 'out of the work' or in other words an addition to the main course). It was a way of extending and reducing the cost of the meal and using up leftovers and very tasty it could be too. You can still find similar dishes in France and Italy but rarely in England.

It's a tradition that deserves to be resurrected because it's a cheap way to entertain. Today we laid on three dishes for friends as a starter - just-cooked leeks dressed with a sharp vinaigrette, topped with chopped hard-boiled egg, a beetroot and yoghurt salad with dill and a Moroccan(ish) carrot salad with an orange dressing. My husband made the last two so I can't tell you what was in them (nor, almost certainly, could he - he's a great one for a pinch of this and a pinch of that) but here's the leek recipe, which is adapted from A Taste of Somerset by Andrea Leeman. All would be good for Christmas entertaining.

Leeks vinaigrette with chopped eggs and parsley
Serves 4-6
4-6 leeks, depending on size
1 tbsp white wine or cider vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp sugar
Freshly ground black pepper
2 hard boiled eggs
2 tbsp finely chopped parsley

Trim the ends and tops off the leeks, leaving some green. Cut lengthwise two thirds of the way down the middle and rinse thoroughly between the leaves. Cut into even-sized lengths (about 4-5 cm long) cutting the larger leeks in half. Put in a large shallow pan and pour just enough boiling water to cover the leeks. Bring back to the boil, cover and cook until the leeks are tender (about 3-4 minutes) Transfer to a colander with a slotted spoon or spatula and rinse with cold water. Leave to get completely cold. Whisk the vinegar with the salt, sugar and pepper and gradually whisk in the oil. Gently squeeze any excess liquid out of the leeks, arrange in a serving dish and spoon over most of the dressing. Arrange the chopped egg in lines down the dish (see pic) or simply scatter it over the leeks and sprinkle over the parsley. Spoon over the remaining dressing and serve.

A good, cheap starter

Funny how things go out of fashion. When I was young almost any restaurant you went to served a selection of hors d'oeuvres (literally 'out of the work' or in other words an addition to the main course). It was a way of extending and reducing the cost of the meal and using up leftovers and very tasty it could be too. You can still find similar dishes in France and Italy but rarely in England.

It's a tradition that deserves to be resurrected because it's a cheap way to entertain. Today we laid on three dishes for friends as a starter - just-cooked leeks dressed with a sharp vinaigrette, topped with chopped hard-boiled egg, a beetroot and yoghurt salad with dill and a Moroccan(ish) carrot salad with an orange dressing. My husband made the last two so I can't tell you what was in them (nor, almost certainly, could he - he's a great one for a pinch of this and a pinch of that) but here's the leek recipe, which is adapted from A Taste of Somerset by Andrea Leeman. All would be good for Christmas entertaining.

Leeks vinaigrette with chopped eggs and parsley
Serves 4-6
4-6 leeks, depending on size
1 tbsp white wine or cider vinegar
3 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp sugar
Freshly ground black pepper
2 hard boiled eggs
2 tbsp finely chopped parsley

Trim the ends and tops off the leeks, leaving some green. Cut lengthwise two thirds of the way down the middle and rinse thoroughly between the leaves. Cut into even-sized lengths (about 4-5 cm long) cutting the larger leeks in half. Put in a large shallow pan and pour just enough boiling water to cover the leeks. Bring back to the boil, cover and cook until the leeks are tender (about 3-4 minutes) Transfer to a colander with a slotted spoon or spatula and rinse with cold water. Leave to get completely cold. Whisk the vinegar with the salt, sugar and pepper and gradually whisk in the oil. Gently squeeze any excess liquid out of the leeks, arrange in a serving dish and spoon over most of the dressing. Arrange the chopped egg in lines down the dish (see pic) or simply scatter it over the leeks and sprinkle over the parsley. Spoon over the remaining dressing and serve.

Ready, Set, Cook! #37 Recipes

Here's what I got for this month's game:

See Ranae's awesome meal at Cornbread & Cookies.

I posted Cauliflower and Leek Fritters (which were served with grilled chicken breasts) at Suite 101.

And this came in from someone who doesn't have a blog and wants to be known as, "a gal who loves to cook" - Good enough for me!

Cauliflower Chicken Casserole

1 small leek - cleaned and sliced
1 large head cauliflower - broken up and cooked in salted water until just tender
2 cups diced cooked chicken
1 large red pepper - diced
4 cups white sauce
2 cups shredded Swiss or Provolone
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg

Cook leeks in a small amount of butter until tender. Mix everything together and put into a greased 9 x 13 pan or large casserole. Bake at 350 degrees F until bubbly and lightly browned - about 30 minutes.

OK, see you next month for Ready, Set, Cook! on March 4th!

Ready, Set, Cook! #37

Click the above photo for Rules of Play if you've never played before.

Today's three are two seasonal vegetables and the easiest protein ever - chicken.

chicken breasts
leeks
cauliflower

Have fun creating! See you next week with submissions.