"SKYRIM": CHICKEN DUMPLINGS.
Beautiful little pastry pockets filled with chicken and vegetables. They're delicious two-bite snacks that look just like their in-game counterparts, and even have the same ingredients! Who needs Hearthfire when you have a kitchen?? ;)
LOOT: 24 DUMPLINGS
MATS.
DOUGH.
3 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cut into small cubes
1/2 cup ice water, + 1/2 cup reserve
FILLING.
2 tbsp butter
1 small leek, cleaned and chopped
1 lb ground chicken breast
1/3 cup carrots, diced
1 tsp ground sage
3/4 tsp salt
1/2 tsp pepper
1/2 tsp ground thyme
1 garlic clove, minced
3 tbsp plain bread crumbs
1 egg
1 tbsp water
1 egg yolk
EQUIPMENT.
pastry cutter
knife
frying pan
fire
baking sheet
silpat (or parchment paper)
pastry brush
rolling pin
4 1/2" square cutter (or knife)
1 oz portion scoop (or spoon)
STRAT.
DOUGH.
1.) In a large bowl, combine the flour and the salt.
2.) Add the cold butter and cut into the flour with a pastry cutter. Cut until the butter is pea-sized.
3.) Add 1/2 of the cold water and cut into the flour and butter mixture with the pastry cutter. (It is important not to mix with your hands. The heat from your hands will melt the butter and fully incorporate the butter into the flour. By cutting the butter into the flour, it won't be completely mixed together and will create a flakier crust.)
4.) Mix until the dough starts to come together, where it is not wet, but stays together in a ball. If the crust is still dry, add 1 tbsp of ice water at a time and incorporate. If your dough is too wet, add flour 1 tbsp at a time.
5.) Cut the dough in half and pat into fat discs. Wrap each half in plastic wrap and refrigerate at least 2 hours before using.
FILLING.
1.) In a medium frying pan, melt the butter over medium-low heat. Add the chopped and cleaned leek (if you don't know how to clean leeks, click here!). Cook for 20-25, or until they are soft and tender. Remove from heat and let cool for 5 minutes.
2.) Once the leeks have cooled slightly, scrape them onto a cutting board. Mince them finely with a knife. Measure out 1/2 cup and either save the rest for another recipe or discard.
3.) In a medium bowl, add the ground chicken, 1/2 cup minced leeks, diced carrots, ground sage, salt, pepper, ground thyme, bread crumbs, minced garlic, and egg. Mix everything together until thoroughly combined. Cover and place in refrigerator until ready to use.
ASSEMBLY.
1.) Preheat oven to 400*F. In a small bowl, whisk together egg yolk and 1 tbsp water to make an egg wash. Set aside. Line 2 baking sheets with either silpats or parchment paper. Set aside.
2.) On a lightly floured surface, roll out one of the dough discs until it is 1/8" thick. Cut out 4 1/2" squares (I used a square piece of tupperware, or you can cut them with a knife).
3.) Using a 1 oz portion scoop (or spoon) scoop some of the chicken filling, making sure it is level. Place one scoop in the center of each dough square.
4.) Using a pastry brush, brush the edges of the dough square with egg wash. Take one corner and fold it into the center, simultaneously gently flattening the chicken filling. Take the corner mirroring the one you just folded, and fold over the center, gently pressing on it to make it stick to the dough. Your dumpling now should resemble a cheese danish-like shape. Repeat with the remaining corners, still gently pushing on the filling to try to fill in the pastry so there are no air pockets. Make sure all the edges are sealed so no filling can escape while baking. Place onto a prepared baking sheet, and brush the tops with egg wash. Repeat until all the dough and filling is used up. Bake for 25-30 minutes, or until the pastry is golden and the internal temperature is at least 165*F to ensure the chicken is thoroughly cooked. Serve warm.
photo by pawkphoto.com
Inspired by "Skyrim"
