Onto the Reuben Dumplings - I love dumplings, everything about them. My wife loves sandwiches, everything about them. Mash these together and you have Reuben Dumplings. This is a quick and delicious recipe that can be used as an appetizer or an exotic snack.
What will one need for this trip?
For the dough:
2 cups all purpose flour (more for dusting while rolling)
3/4 cup just boiled water
For the filling:
1/2 lb corned beef (sliced and cubed)
1/2 lb swiss cheese (sliced and cubed)
spicy mustard
sauerkraut - buy a bag
1000 island dressing - for dipping
Combine flour and water, mix and place in a plastic sandwich bag for an hour or so. While you are waiting for the dough, combine the corned beef, cheese, mustard and some kraut in a bowl and mix. Set aside.
Onto the dough. Dust your rolling surface with flour and get your roll on. I work the dough adding flour along the way until we get to about 1/8 inch thick. I use a wide mouth mason jar (they are not just for drinking beer) to cut my wrappers.
Spoon your mixture into the wrappers and seal with a fold.
With homemade dough, you will not have to wet the edges like you would if using store bought wrappers. The dough ball rolled out to make about 25 dumplings and cost pennies. These can also be made ahead of time which works well when serving as an appetizer.
When you have folded all your dumplings get your pan ready by heating some oil over med high heat. Depending on pan size, place several dumplings in, give a shake, add 1/4 cup of water, cover and cook for about 10 mins. At the ten min mark, flip them over for a couple mins to brown the top. Place cooked dumplings in an oven preheated to 200 and continue on with the remaining dumplings. I serve these guys with kraut on the side with a drizzle of dressing and more for dunking.
Stay hungry my friends.
