Though they come in all shapes and sizes, dumplings are a near-universal culinary constant as almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes and sizes. Eaten as an appetizer, dessert, side dish or for the main meal, they might just be the ultimate comfort food.
Chicken and shrimp go together surprisingly well, and this dish is no exception. In March of this year (2021), I posted a blog about Russian Pelmeni. Since then, Brion & I have had ‘pelmeni’ numerous times in which I’ve experimented with various fillings. In case you’re not familiar with these dumplings, traditional Russian pelmeni consist of a filling wrapped in thin, unleavened dough. The word “pelmeni” describes the ear-shaped appearance of these dumplings.
When I made them for the March blog, I used a different technique for preparing them. Instead of making them into the traditional ear shape, I rolled the dough out into a large rectangle. I then spread the raw meat filling over it very thinly and rolled it up in a jelly roll fashion. After slicing the roll into 2-inch pieces, they were steam cooked in broth in a skillet. It’s a quick and easy take on authentic pelmeni.
Since Brion & I eat a lot of chicken and shrimp, I could see no reason to ‘develop’ a new version with an almost oriental twist on it.
Shrimp & Chicken Pelmeni
Broth for Steaming Pelmeni
Broth for Steaming Pelmeni
In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover with plastic wrap & set aside to rest until your filling is prepared.
Chop mushrooms & mince garlic. In a skillet, heat butter & add garlic. When aromatic & light golden, add mushrooms & a light sprinkle of salt. Cook for about 2 minutes, until fragrant, soft & roughly a third of the original volume. Set aside in a bowl to cool.
Chop shrimp into pieces the size of large peas. Add to the mushrooms with the chicken, green onion, water chestnuts & ginger. Combine with a fork.
Stir together salt & white pepper, sugar, soy sauce & water. Pour over the filling; stir to mix & firm up. Cover & set aside to rest for 30 minutes.
Once dough has rested, transfer to a floured surface. Roll out the dough into a large, THIN rectangle. Spread filling over the dough, leaving a 1/4-inch at the far side of the dough.
Tightly roll dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add grated carrot; cook about 1-2 minutes more.
Place pelmeni rolls on top of veggies, add vegetable broth, salt & pepper. Cover with a lid & simmer for 30 minutes on a low heat. Check pelmeni from time to time, to make sure there is still some broth in the skillet. Add more broth if it evaporates too fast. Garnish with extra sliced green onions if desired. Serve.
- A nice condiment for these dumplings would be a sweet chili sauce.
Parsnips are one of those vegetables that very often gets over looked as being bland and tasteless. The unassuming parsnip has neither carrots’ obvious sweetness or potatoes mashable, fryable, butter-loving appeal.
I’ve always loved their sweet, mellow, complex flavor. To me, parsnips have a taste reminiscent of hazelnuts, cardamom and a gentle peppery spice. They are at their best after a few autumn frosts, which converts the tuber’s starches into sugar. In fact, if they are left in the ground over winter and dug at the first sign of spring, parsnips are nearly as sweet as carrots.
Over the years, I have used them in many different applications. Pork with parsnips is a common savory pairing but grating them into breads and spice cakes is equally good. Making cakes with vegetables used to be a necessary economy, while today we use it as a way to improve the quality and it adds a range of flavors we’d forgotten about.
Using some fresh root veggies at this time of year seems to be a good choice. This cheesy parsnip bake makes such a flavorful meal.
Pork & Cheesy Parsnip Bake
Peel parsnips & cut into chunks. Cook in salted boiling water until they are tender, about 20 minutes.
In saucepan, heat oil & sauté onion until tender crisp. Add the mushrooms & cook gently for an additional 5 minutes. Stir in pork & fry, breaking it up as it cooks, until lightly browned.
In a small container, combine vegetable broth with cornstarch. Carefully add to meat mixture, stirring until it starts to thicken. Add extra broth if needed. Stir in chopped zucchini & cover. Turn heat to low & cook gently while preparing the parsnip topping.
Turn oven on to broil. When parsnips are soft, mash thoroughly. Stir in butter, milk & grated cheese. Spoon pork mixture into an ovenproof dish. Evenly spread the cheesy parsnip mixture on top. Place under a broiler until the topping starts to brown. Serve immediately.
Here on the Canadian prairies we have a native berry called a ‘Saskatoon’. These berries are very special …. the kind of special that only comes once a year.
Saskatoon berries look much like blueberries, but in fact are part of the rose family which includes apples, cherries, plums and of course roses. Saskatoons ripen in late June or early July. They grow in many conditions from sea level to mountain peaks and are less picky about soil conditions than blueberries. Trying to explain their flavor to anyone who has never tasted them is difficult and elusive. They’re sweet, dense, rich, seedy, slightly blueberryish, more almondish, a bit apple-y, dusky and deep. Like I said …. difficult to explain!
Throughout North America, saskatoon berries have a variety of names including: prairie berry, service berry, shadbush or juneberry.
Saskatoon berries work equally good in sweet treats as well as savory recipes. This pork tenderloin entrée is a good example of the latter.
Honeyed Saskatoon Balsamic Pork Tenderloin
In a small bowl, combine panko crumbs, Parmesan, thyme, oregano, garlic & pepper.
Remove silverskin from tenderloin & 'butterfly'. Place meat between 2 sheets of plastic wrap & pound, making it all the same thickness. Spread mustard evenly on flattened cut side & top with 'stuffing'.
Preheat oven to 375 F. Starting with the long side, carefully roll the tenderloin as opposed to just folding it over.
Place a rack in a shallow roasting pan & lay a piece of foil on top creating sides for it. Lightly oil center of foil; place tenderloin on it & brush with Fig Balsamic Olive Oil Vinaigrette or just use olive oil. Roast for about 45 minutes until just a hint of pink remains.
In a small saucepan over low heat, add 1 tsp oil & sauté green onions & ginger for a couple of minutes. Add honey, water, cider vinegar, cornstarch & salt; mix well. Add saskatoons; bring to a simmer & cook until chutney thickens slightly.
Slice roast tenderloin into medallions about 1-inch thickness. Pour some chutney onto serving platter; place sliced tenderloin medallions on top & drizzle with remaining chutney.
In a time when people chatted over the fence rather than the internet, backyards had rhubarb patches. The big, old-fashioned plant with its huge ruffled green leaves is easy to grow and its extremely hardy. The same roots can produce rhubarb for up to 15 years. Pioneer women smuggled rhubarb cuttings across the plains, even though they were not supposed to take anything worth less than a dollar a pound because of the crowded covered wagon conditions.
Most often we cloak rhubarb in sugar for cake, cheesecake or pies. This recipe shifts rhubarb to the savory side, a chutney that is fabulous in pulled turkey pizza. This pizza concept changes up the usual tomato sauce base with a spiced rhubarb chutney. Chutney is good with pretty much everything and takes on unexpected flavors when paired with different foods.
This pizza was an experiment that turned out to be amazing with the combination of salty and sweet. The addition of a potato crust and some caramelized onions, what’s not to like?! Of course, you have to start with being a rhubarb lover.
Pulled Turkey Pizza w/ Rhubarb Chutney
- 250 gm pulled turkey Either slow roast some turkey thighs or pick up at a deli counter already cooked
In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat to medium high & cook until rhubarb is tender & mixture thickens. Cool completely. (I prefer to make this a day ahead).
In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel brown in color. Remove from heat & cool. ( I prefer to make these a day ahead as well).
Potato Pizza Crust
Cook potato in microwave, peel, mash & cool.
Combine yeast with lukewarm water & allow to sit about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
Stir in flour until completely blended. Turn onto lightly floured work surface. Knead dough until elastic & smooth. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a draft-free place until doubled in size, about 1 1/2 hours.
Turkey & Cheese
If you are slow roasting your turkey thighs its best to have done this a day ahead so you had ample time to 'pull' the meat. Shred the cheese & set aside.
On a large sheet of parchment paper, roll or press potato dough into a 16-inch circle. Transfer dough (& paper) to a 14-inch pizza pan.
Carefully spread 1 1/3 cups rhubarb chutney over bottom of pizza crust. Sprinkle with a bit of grated cheese.
Layer with the pulled turkey meat & caramelized onions. Top with remaining grated cheese & bake 15-20 minutes or until crust is baked & cheese is melted. Remove from oven; cool slightly & slice.
- When I slow roasted my turkey thighs for this pizza I used a covered roasting pan. To give them a nice flavor I poured a bottle of Zesty Italian Dressing over them. They were super tender & so flavorful, perfect for this pizza.
- Alternatively, you can purchase the meat (either turkey or pork) as well as a pre-made pizza crust if time is of the essence.
- We have also tried this pizza with pulled pork.
- Any extra rhubarb chutney will come in handy for another kind of meal.
A Dutch baby pancake is a cross between a fluffy style pancake and a soufflé. Its less work than standard pancakes and less complicated than a soufflé.
If you follow our blog, you probably have seen other versions, both sweet & savory featured on it. Dutch baby’s are such an easy meal to make, they are a regular in our meal rotation, not to mention how delicious they are.
Dutch baby recipes work best in cast iron pans because they retain heat and cook evenly. If you don’t have cast iron cook-ware, I find pyrex bowls will work as a substitute.
Because of the delicate nature of the batter, you can only add your toppings once the batter has baked. For some toppings, this will require cooking these ingredients on the stove top while the eggy batter bakes.
Be careful with recipes that instruct you to mix chopped veggies and meat directly into the batter. The combination of weight and moisture will prevent the batter from cooking and puffing up as it should. One exception to this would be finely grated Parmesan cheese. To help create height, bring the eggs to room temperature before mixing into the batter.
Being seafood lovers, this meal really works for us.
Shrimp Dutch Baby Pancake
Dutch Baby Pancakes
In a bowl, whisk together eggs & milk. Add flour & whisk until incorporated then whisk in parmesan cheese, scallions, parsley, thyme, salt & pepper. Set aside in refrigerator until sauce & filling are made.
In a small saucepan, melt butter; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Blend in cheese; set aside
Shrimp Filling / Baking
Peel & devein shrimp (you can chop into pieces if you prefer). Prepare filling veggies for cooking.
Place 2 Tbsp butter in each of TWO 7-inch pyrex baking bowls (alternately you can use one 10-inch cast iron skillet). Place bowls in hot oven to melt butter (and heat the bowls for baking pancakes in). Once the butter is melted & the bowls are hot, divide the batter between them. Bake for 25 minutes.
The Dutch Baby will puff up during cooking, but once its removed from the oven & starts to cool it will deflate slightly. At this point its nice to do the final sautéing of your filling so that when the pancakes come out of the oven you are ready to fill & serve.
In a large skillet, sauté zucchini, onion, mushrooms & garlic in oil until tender-crisp. Combine soy sauce with water in a cup; add to vegetable mixture along with shrimp. Gently stir fry ONLY until shrimp is cooked, then fold in Gouda sauce.
When Dutch Baby pancakes are finished baking, remove from oven & transfer to 2 serving dishes. Divide filling between the 2 pancakes & serve hot.
Pepita seeds might not be what you ordinarily think of as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Many people use the words pepitas and pumpkin seeds interchangeably, but they are actually two different things. A pepita is harvested from specific hull-less pumpkin varieties, known as Styrian or Oil Seed pumpkins. Any other variety of pumpkin produces a hulled seed that’s slightly fibrous and less tender.
Pepitas are more versatile in the kitchen than traditional pumpkin seeds since they’re not as tough. Aside from using them as a garnish or a snack, pepitas make good pesto, or as a crust for meat or fish, as a topping on muffins, mixed in granola, baked in focaccia bread or made into brittle.
Crunchy pepita seeds are little powerhouses of nutrition, so using them instead of breadcrumbs along with a light, spicy ‘tempura’ batter to prepare this chicken breast, really takes it from ordinary to special. It’s the whole package …. moist, crisp with the toasty appeal of pepitas.
Chicken Tenders w/ Pepita Seeds
Preheat oven to 350 F. Line a baking sheet with parchment paper & set aside.
In a bowl, combine all tempura batter ingredients (except pepita seeds), whisking until smooth.
Pat chicken tenders dry & add to batter. Turn in mixture to coat evenly. Allow to stand in refrigerator for 10 minutes.
Place whole pepita seeds on a large tray or plate. Lift chicken out of batter & coat evenly with pepita seeds.
Place chicken on baking sheet & bake 15-20 minutes or until golden brown & cooked through.
- Alternately, you could cook the chicken on a griddle using a combo of oil & butter.
Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.
Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.
Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.
When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.
Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.
You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.
No doubt about it, the flavor in this meal doesn’t lack for anything.
Stuffed Pork Medallions w/ Cabbage & Apples
Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
While tenderloin is roasting, prepare cabbage/apple mixture.
In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.
Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.
When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.
These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)
March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.
Shrimp Chili w/ Cornbread
In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
Garnish with grated cheddar & sliced green onions before serving.
- We enjoy the addition of some black beans in this chili as well.
My love for noodles, dumplings, etc. probably could be accredited to my German heritage. This recipe for Russian pelmeni has been hovering in my ‘must try’ file for quite some time, so today’s the day.
It seems most food historians agree that these Russian dumplings originated in Siberia. Although pelmeni forms the heart of Russian cuisine and culture, it does have numerous look-a-likes in particular the Ukrainian vareniki and the Polish pierogi. The easiest way to spot the difference is to look at the shape and size; a typical pelmeni is almost circular and about two inches in diameter. The other forms are usually more elongated and larger in size. Also, the fillings in pelmeni are usually raw, while the fillings of vareniki and pierogi are typically precooked. Pelmeni will never have a sweet filling , unlike its Ukrainian counterpart. The recipe may actually be an adaptation of Chinese pot stickers.
Fillings differ but essentially they are ground meat (pork, beef or sometimes lamb), fish or mushrooms as well as being quite spicy.
The word pelmeni comes from ‘pelnyan’ which means ‘bread ear’, a reference to the food’s ear-like shape.
Although this meal was favored by hunters who were looking for light, easy to prepare, nourishing food to take with them on long trips in the winter, its also seen as Russian fast food among students or bachelors.
This recipe gives you the option of making traditional pelmeni or using an alternate method called ‘lazy’ pelmeni. Both equally as good.
For Cooking 'Lazy' Pelmeni
In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Cover, set aside & allow dough to rest until your filling is prepared.
In a bowl, combine ground meats, onion, garlic, salt & pepper. Mix well.
FOR THE TRADITIONAL PELMENI:
Divide the dough in half & roll each portion out into 1/8-inch thickness on a lightly floured surface. Cut into 2-inch diameter circles & place about a teaspoon of the filling on each circle. Fold the circle in half & crimp edges well, then bring the ends together & crimp. Repeat to use remaining dough & filling. It is best to refrigerate or freeze finished pelmeni before you are ready to boil them.
To cook, bring a large pot of salted water to a boil. Place pelmeni in the boiling water & cook until they float to the top then cook for about 5 minutes more. Remove with a slotted spoon to a bowl. Add butter & mix to coat. Serve with sour cream & fresh parsley.
FOR 'LAZY' PELMENI VERSION:
Once dough has rested, transfer to a floured surface. Roll out the dough into a large thin rectangle. Spread meat filling over the dough, leaving a 1/4-inch at the far side of the dough.
Tightly roll the dough up, starting from the wider side, forming a log. Put seam side down to seal the edges. Seal ends of the dough as well. Using a very sharp knife, cut the dough log into 2-inch sections.
In a large skillet that will accommodate all pelmeni, heat oil & cook onion until translucent. Add garlic & continue cooking until fragrant. Add carrot & 1 bay leaf; cook until the carrot is tender, about 1-2 minutes.
Place pelmeni rolls into the skillet with veggies, add the vegetable broth, salt, pepper & the other bay leaf. Cover with the lid & cook for 30 minutes on low heat. Check pelmeni from time to time, to make sure there is liquid in the skillet. Add more if it evaporates too fast. Garnish with fresh parsley. Serve immediately with sour cream if you wish.