How To Make Tex-Mex Dumplings

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Tex Mex Dumpling Recipe

Makes about 10 dumplings, depending on size

Ingredients

For the dumplings:
Around 10 4-inch dumpling wrappers
3 tablespoons salsa
3 tablespoons grated cheddar
¼ cup crumbled tortilla chips
Dash hot sauce
10 ounces ground pork
1 tablespoon sour cream
Scant ½ teaspoon salt
2 tablespoons chopped green chilies
2 tablespoons soy sauce
Canola or safflower or peanut oil

For the sauce:
¼ cup sour cream
2 tablespoons salsa
1 tablespoon soy sauce
Hot sauce

Make the filling
In a large bowl, combine salsa, cheese, crumbled tortilla chips, hot sauce, pork, sour cream, salt, green chilies, and soy sauce. Mix to combine.

Wrap the dumplings
Arrange 10 or so wrappers out on the counter. Place about 2 teaspoons of filling at the center of each dumpling wrapper. Rub water along the outline of the wrapper. As you fold the two sides together, pick the dumpling up in your hands and make little pleats to seal them together. You can also just leave them on the counter, fold one side over the other, and seal with a fork. Repeat with more wrappers and more filling til you’ve made as many dumplings as you want.

Cook the dumplings
Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they will fit without touching. Cook until the bottoms have turned brown and golden. Pour 3 tablespoons of water into the pan, cover, and reduce heat to low. Cook for 3 to 5 minutes, then remove the pan from the heat, take off the lid, check one dumpling to be sure the pork is cooked, and use a spatula to life each dumpling from the pan. Repeat with as many more batches as you want to eat, wiping out the pan and adding more oil as needed.

Make the sauce & eat
Stir together the soy sauce, hot sauce, salsa, and sour cream for the sauce. Fill another little bowl with soy sauce if you’d like. Arrange the dumplings on a plate and dip dumplings into both sauces before eating.

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