8 oz. Sauerkraut (rinsed if using canned) and drained
4 oz. Grated Swiss Cheese
1/2 C Panko Bread crumps
1 Egg beaten
1 T Fennel seeds, toasted and ground
S/P to taste
Blend kraut, cheese, fennel, egg, and panko. Adjust seasonings and form 1 oz. balls.
Standard breading of four, egg wash, and panko. Chill balls on a sheet tray for at least 1 hr. Deep fry balls in batches and drain on paper towels. Serve with Russian Dressing.
Preheat oven to 450
For filling:
1/2 Lb Chorizo
4 Oz. Goat Cheese
1 Scallion (white and green parts) chopped
1 Jalapeno, seeded and chopped
1 Clove Garlic minced
For batter:
1 C Yellow corn meal
1 C AP flour
1 Egg beaten
1 C Buttermilk
2 t Baking powder
In cast iron skillet, brown chorizo over medium low heat (use a spatula to break up meat). Remove meat and allow to drain and cool. Add scallion, garlic, and jalapeno. Cook for 2 minutes remove and allow to drain and cool with meat. Pour off fat from skillet and return to heat.
Mix all dry ingredients for batter and add milk and egg, stir well. Pour 1/2 the batter into the skillet and remove from heat. Add the meat mixture to the top of the batter, dot with goat cheese. Pour on remaining batter and bake for 20-25 minutes
Preheat oven to 400 degrees
3 C AP Flour
1/3 C Sugar
2 T Chai powder
1 T plus 2 t Baking powder
1 Stick very cold unsalted butter small dice
1 Egg beaten
1/2 t salt
1 C Milk
Combine all dry ingredients, cut in cold butter, add wet ingredients and gently mix until combined. Turn out scone mix onto floured surface. Roll or pat into 1/2 round. Cut into 8 wedges. Bake on greased sheet tray for 15 minutes.
For Dough
3 cups flour, plus extra for kneading and rolling
3 Russet Potatoes
1/2 teaspoon Kosher salt
1 large egg beaten
Peel and boil potatoes and mash potatoes. While the potatoes are still hot, add flour, salt, and egg. Turn out on floured surface and kneed until dough comes together. Form a ball cover with plastic and refrigerate for 30 minutes.
For Filling
2 Large yellow onions thinly sliced
3 T Butter
1/2 T dill weed
1 t fresh thyme chopped
salt and pepper to taste
In a heavy skillet over low heat, sweat onion with herbs until the onions become light brown, about 30 minutes. Adjust seasonings and allow mixture to cool.
Prep
Roll out dough and cut rounds with a biscuit cutter. Fill each round with 1/2 T of onion mixture. Fold dough in half to shape, pinch edges to seal (egg wash can be used to help seal the edges)
Drop dumplings into boiling salted water. When they float, remove with a slotted spoon or spider. Set aside.
To Serve
Melt 1/4 C butter in non stick skillet. Add dumplings in small batches to lightly brown dumplings on both sides. Remove batches to warm platter and keep warm in oven on low heat.
Can be served with the traditional sour cream or apple sauce mixed with sour cream
Chef En Fuego 