Dumplings with Squash and Chevre

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Ready to eat

Ready to eat

I love finger food. I would snack all day if it were good for me and if I didn’t have to keep coming up with new snack ideas. These dumplings involve a vegetable which I’m told are good for you so that makes them an excellent nibble for when you only have one hand free to eat. In a pre-baby world I would get a butternut squash (probably at the farmer’s market), roast it, scoop out the insides and puree it. Nowadays, I don’t have the time or the energy for that kind of work. Luckily, you can buy pureed squash in a bag, which is what I did to make these dumplings. Chevre is just a fancy word for soft goat cheese. Its wonderfully creamy and will not bother your insides if you’ve had to give up dairy. They are super easy and make a nice finger food. I don’t think they need a dipping sauce, but if you are so inclined something pesto-based would go very nicely.

ingredients

All these ingredients are available at most grocery stores, you may have to look for them.

The amount of cheese and squash you’ll need depends on how many dumplings you want to make. The ratio of squash to chevre is 2:1.

prep1

  • Won ton wrappers, square
  • 1 cup (or more) purees butternut squash
  • 4 oz chevre
  • salt & pepper
  • dried thyme or rosemary
  • vegetable oil for frying

prep3Lay out 8 wonton wrappers on a tray or cutting board. Scoop about 1 tbsp of squash onto the middle of each wrapper. Drop ½ as much chevre on each one. Sprinkle with herbs, salt & pepper. Gently fold each wrap over into a triangle. There should be some excess water from the squash that will squeeze out, use this moisture to help seal the triangles.

moisture from the squash will help seal the edges

moisture from the squash will help seal the edges

In a cast iron skillet, add a generous amount of oil to cover the pan completely. Turn the heat to medium. When the oil is hot use a spatula to place each dumpling in the pan without touching each other. Be careful of splattering oil. After 30 seconds, use tongs to flip and cook another 30 seconds. Remove from the pan and place on a plate with a paper towel to cool. Eat while warm.

Repeat above until you have as many as you want. What you don’t eat immediately can be frozen and re-heated in a microwave, but a toaster oven will work better to retain their crispness.

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