Mortadella Dumplings Food

MORTADELLA BITES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
• Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
• Serve warm, with mustard if desired.

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.

DUMPLINGS

Steps:

• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

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.

LITTLE DUMPLINGS WITH LEFTOVER ROAST AND VEGGIES

Steps:

• For the dough: Combine the egg, butter, sour cream, chives and 1 teaspoon salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
• Roll the dough into 1/2-inch-thick ropes and cut into dumplings.
• Bring a large pot of water to a boil and salt liberally. Drop in the dumplings and cook until they float to the top, about 2 minutes.
• For the roast and veggies: Meanwhile, add the butter to a large pan over medium heat and begin to brown for 2 minutes. Add the chicken and spinach and toss to combine. Cook to warm the chicken and begin to wilt the spinach, about 2 minutes. Add the rosemary and cook for 2 more minutes.
• Add 1/2 cup of the dumpling cooking water and the dumplings and simmer until the flavors come together. Remove from the heat, toss in the Parmesan and serve.

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.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.