I can’t help it, whenever I hear the word empanadilla, the famous Tuesday and Thirteenth sketch that made so many of us laugh on New Year’s Eve comes to mind. A bit touched ended the Encarna by Millán Salcedo, who that night must have had nightmares about the Móstoles empanadillas. These are just one of the seven dumpling recipes that we propose today for the weekend snack.
The dumplings are a simple and very popular preparation. A quick bite to prepare if we have wafers in the refrigerator that we can in which we can take advantage of leftovers of meat, fish or vegetables. We can also make them starting from scratch, homemade dough and filling, and elevate them to another category. Between these seven dumpling recipes you are going to find all kinds of proposals. Which one are you going to start with?
How to make AJOATAO easily and quickly
Homemade beef, mushroom and tomato dumplings
Ingredients for four servings: 1 clove of garlic, 1/2 onion, 50 g of mushrooms, 100 g of minced beef, 30 g of homemade tomato sauce, 250 g of wheat flour, 75 g of lard, 90 ml of water, 1 egg (for brushing), sesame seeds (optional), extra virgin olive oil, salt and ground black pepper.
Elaboration: For the filling, peel and chop the garlic clove and onions. We poach in a frying pan over very low heat. Meanwhile we clean the mushrooms and cut into small and regular pieces. We add them to the onion and garlic and fry until there are no traces of the water that they will release. Add the meat and season to taste. We stir so that the meat is browned evenly for a couple of minutes and we add the tomato sauce. Sauté for five minutes before removing from heat and cooling completely. For the dough, we put the flour in a deep bowl along with half a teaspoon of salt and the butter in cubes. We mix with the fingertips until we get a kind of crumbs. We make a hole inside and add the water little by little, incorporating it well before adding more, so as not to overdo it and that it is not too hard. Once ready, we knead it on the counter for five minutes before wrapping it in plastic wrap and letting it rest for 30 minutes in the fridge. After this time, we spread on parchment paper and cut circles of about 10-12 cm in diameter. We moisten the edge with a little water, fill and fold in half. We seal the dumplings by pressing the edge. Brush with beaten egg, sprinkle with sesame seeds (optional) and bake at 190ºC until golden brown.
Link | Homemade beef, mushroom and tomato dumplings. My grandmother’s recipe
Ham and cheese dumplings
Ingredients for four people: 8 patty wafers, 2 slices of York ham, 4 slices of melting cheese and 1 beaten egg.
Elaboration: We prepare the filling for the dumplings by folding each slice of York ham and cutting it into the chosen shape with the help of a pasta cutter or a cookie cutter. I have chosen one with a star shape. We repeat the operation with the cheese slices. Both cheese and ham trimmings are great for making mixed sandwiches or to brighten up a lettuce and tomato salad. In a baking tray, we arrange four wafers of empanadillas and on them we place the filling -the stars of ham and cheese-. We cover with four other wafers, squashing well to mark the star shape and make a re-fold or close by pinching and folding the excess until the entire dumpling is turned over. We bake at 190º C after varnishing them with beaten egg, removing them when they are golden brown.
Link | Ham dumplings. Classic recipe renewed
Minced meat dumplings
Ingredients for 18 dumplings: For the dough: 1/2 kilo of wheat flour, 1 egg, 2 tablespoons of oil, 2 tablespoons of milk and a teaspoon of salt. For the filling: 1 large onion, 1/2 kilo of minced pork, 1 green pepper, minced cumin, 3 minced garlic, a bunch of minced parsley, 1 hard-boiled egg and a pot of stuffed olives.
Elaboration: We start by preparing the dough for the dumplings, for this we put the flour in a container, make a hole in the center and put the egg, salt, oil and milk in it. We knead until everything is united. We stretch the dough with the help of a rolling pin until it is very thin. With a circular pasta cutter we are cutting the discs and on top of each one we will put a tablespoon of filling. Close, seal with a fork and fry in plenty of hot oil. To make the filling, we chop the onion and sauté it, add the pepper, garlic and parsley and when everything is confit we add the meat and season it. We chop the egg and the olives and when the meat is cold we mix everything.
Link | Minced meat dumplings. Paraguayan recipe
Móstoles dumplings or tuna, egg and tomato dumplings
Ingredients for 12 dumplings: 12 wafers for empanadilla, 2 eggs, 100 g of fried tomato and 2 cans of pickled tuna.
Elaboration: To prepare the filling, we start by cooking the eggs for twelve minutes and mincing them very finely. In a bowl we mix the chopped eggs with the tuna cans, preferably pickled so that they have more flavor, and we add a tablespoon of tomato, just enough for the mixture to bind, but without making it runny. We put a tablespoon of the mixture in the center of each empanadilla and close them in the classic style, pressing with a fork to make the closure or repulgue, without frills. Then we fry them in batches in very hot oil, turning them a couple of times.
Link | What are the empanadillas de Móstoles?
Broccoli, pear and blue cheese dumplings
Ingredients for 12 dumplings: 200 gr of broccoli, 50 gr of crumbled blue cheese, 1 diced conference pear, 1 packet of dumplings wafers and olive oil for frying.
Elaboration: First of all, chop the broccoli. To do this, with a knife go to the base of the broccoli twigs and make a cut. You will see how it crumbles. Then we put it in a microwave-safe container and sprinkle it with a little EVOO and a pinch of salt. We cover it and program 5 minutes on the micro. If you have a steamer, better than better. Then we stretch the wafers on a smooth surface and put, in each one, a little of that broccoli already cooked in the micro, a few pieces of pear and a little crumbled blue cheese. We fold the wafer in half and with a fork (with the teeth) we seal the patty. In a frying pan with plenty of oil, fry over medium – low heat, just until golden brown.
Link | Broccoli, pear and blue cheese dumplings recipe
Ingredients for 16 dumplings: 16 patty wafers, a tub of spread cheese (about 200gr.), 6 strips of bacon, 2 medium onions, 1 egg, oil, salt and pepper.
Elaboration: The first thing is to prepare a carbonara sauce, only this time, instead of cream we will use cream cheese (to spread), so that it has more consistency and does not drain out of the empanadilla. Thus, we chop the onions and put them to brown. Then we add the bacon, also cut into very small pieces and, finally, we add the cheese to the pan, stirring well until a thick but manageable sauce is left. We adjust a little salt, add a little pepper, and that’s it. Then we proceed as usual. We place a small portion of the filling in the middle of the wafer, carefully fold and seal. Place on a baking tray with a sheet of baking paper, paint with beaten egg and bake for about 15 minutes at 200ºC.
Link | Carbonara dumplings recipe
Old clothes dumplings
Ingredients for 16 dumplings: Leftover stew, 1/2 onion, 1 jar of natural crushed tomato (small, 400 g), 1 teaspoon of sweet paprika, 16 patty wafers and 1 egg.
Elaboration: Peel, chop and poach the onion. Chop the leftovers from the stew and add them together with the paprika and tomato. Let it cook until the tomato thickens and reserve. Once the filling is cold, we assemble the dumplings. We stretch the wafers and fill them, fold to close and press the edge with a fork. We paint with beaten egg and bake at 200ºC until they start to be golden brown.
Link | Old clothes dumplings recipe
Cover image | Jules on Flickr
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