Roasted Shrimp and Corn Noodle Salad
Flaky Fun Corn Beef Dumplings with Brown Butter Kimchi
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| Servings |
8 Servings
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Ingredients
Dough:
- 3 ¾ C AP flour
- 2 ½ tsp salt
- 1 ½ C sour cream
- ⅔ C unsalted butter cubed and chilled
- 2 eggs + 1 yolk
Filling:
- 2 lbs Yukon gold potatoes hot and boiled with skin on
- 1 c sharp Cheddar cheese
- ½ c Parmesan cheese
- ¾ c butter softened + 3 tbs for pan
- 1 c corn beef chopped
- ½ Spanish onion sliced thin and caramelized
- 1 c heavy cream
- 1 egg whisked
Sauce + topping:
- 1 C kimchi
- 1 C 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!
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