Flaky Fun Corn Beef Dumplings with Brown Butter Kimchi
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| Servings |
8 Servings
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Ingredients
Dough:
- 3 ¾ cup AP flour
- 2 ½ tsp salt
- 1 ½ cup sour cream
- ⅔ cup unsalted butter, cubed and chilled
- 2 eggs + 1 yolk
Filling:
- 2 lbs Yukon gold potatoes, hot and boiled with skin on
- 1 cup sharp Cheddar cheese
- ½ cup Parmesan cheese
- ¾ cup butter, softened + 3 tbsp. for pan
- 1 cup corn beef, chopped
- ½ Spanish onion, sliced thin and caramelized
- 1 cup heavy cream
- 1 egg, whisked
Sauce + topping:
- 1 cup kimchi
- 1 cup sour cream
- ½ lemon, juiced
- Handful of green onion thinly sliced
Ingredients
Dough:
Filling:
Sauce + topping:
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Instructions
Dough:
- Combine all ingredients into mixing bowl until dough forms.
- Divide into two disks and saran wrap, leaving in fridge for 2 Hours.
- Once dough has rested, roll out dough between two sheets of parchment paper to
1/4 “ thickness. - Cut dough into circles and set aside to be filled.
Filling:
- Set heavy cream and egg aside and combine remaining ingredients into mixing bowl blending until barely formed together.
- On low fold in heavy cream, careful not to over mix.
- Let filling chill so it’s easier to work with.
- Fill circles of dough with a heaping tablespoon of chilled filling mixture using whisked eggs to press and seal the flaky dumpling.
Dumpling:
- In a hot pan, heat oil and
1 tbsp butter. - Add dumplings to pan, careful not to over crowd, until they are gold brown and flaky.
Sauce:
- Mix lemon juice and sour cream.
- In a hot pan, heat butter until it begins to brown.
- Pour half of brown butter into sour cream mixture.
- In pan with remaining butter cook kimchi.
- Serve flaky dumplings with sour cream sauce, brown butter kimchi, and sliced green onions!
