Mortadella Dumplings Recipes

NAME THIS DISH DUMPLINGS

Steps:

• Preheat the broiler. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings flat-side down and cook, undisturbed, until slightly browned on the bottom, about 3 minutes. Add 1/4 cup water to the skillet; cover and cook until the water is evaporated and the dumplings are crisp on the bottom, about 3 minutes. Transfer the dumplings to a foil-lined baking sheet.
• Top each dumpling with 1 teaspoon pizza sauce, 1 slice pepperoni and 1 slice mozzarella. Broil until the cheese is melted, about 1 minute. Top with basil. Serve with more sauce for dipping.

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

BUFFALO CHICKEN DUMPLINGS

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat until hot. Add the onions and reduce the heat to medium. Sprinkle with 1/2 teaspoon salt and a large pinch of pepper. Cook, stirring, until the onions are soft and beginning to brown, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery is just beginning to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
• Lightly beat one of the eggs in a small bowl and add it to the bowl with the onion-celery mixture. Add the chicken, hot sauce, scallions and 3/4 teaspoon salt and stir until evenly combined.
• Lightly beat the remaining egg with 1 tablespoon water in a small bowl. Working with 1 dumpling wrapper at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they don't dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Brush the edge of the wrapper with the egg wash. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can seal the edge tightly by forming pleats.) Transfer the dumpling to a baking sheet and cover with a damp paper towel to keep from drying out while you finish assembling the remaining dumplings.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in 3 batches and being careful not to crowd the skillet, add a third of the dumplings in a single layer. Sear each side until crisp and brown, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons water to the skillet and cover with a lid to steam. Cook until the dumplings are soft and cooked through and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings, adding additional oil and water to the skillet for each batch.
• Serve with celery and carrot sticks and blue cheese dressing for dipping.

MORTADELLA MONSTER

Steps:

• Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
• In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.

MORTADELLA WITH BALSAMICO

Steps:

• In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside.
• In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes.
• In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
• Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
• Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving.