Wednesday, July 14, 2010

Dumplings, Empanadas, What's in a name?

Empanadas, dumplings, potstickers, I love them all. Any time you take a tasty filling, wrap it in pastry and cook it, count me in. Seafood is always a winner when I'm choosing a meal too, so I put the two together. If you want a slightly lighter and fluffier version of this recipe, replace the pie crust with puff pastry dough.

Seafood Empanadas

* 1 pound salmon fillets
* 2 cups water
* 2 cups dry white wine
* 2 Tablespoons (1/2 stick) unsalted butter
* 1 carrot, peeled and minced
* 1 leek, well rinsed, dried, and minced
* 1 ripe tomato, seeded and chopped
* 1/4 cup chopped fresh dill
* 1/4 cup fresh bread crumbs
* 1 egg white
* 1 Tablespoon Pernod or 1 tsp anise extract
* 1 Tablespoon fresh lemon juice
* 1/2 cup heavy or whipping cream
* Pinch cayenne pepper
* Salt and freshly ground black pepper, to taste
* 4 ounces fresh bay scallops, halved
* 2 packages refrigerated pie crust (they're over by the refrigerated biscuits, generally in dairy section)
* 1/2 cup sweet and sour sauce
* 2 tbsp red wine vinegar

Poach the salmon fillets in the wine, and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.

Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and saute for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nutmeg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.

Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine.

Preheat oven to 400F and spray baking sheet or glass baking dish with cooking spray.

Dust a clean, dry surface with flour. Roll out the pie crust dough to 15" with rolling pin. Cut into 3-4" rounds. Repeated with 3 remaining crusts, then roll out the scraps and continue until you are out of dough. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of filling  in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and seafood mixture. Arrange the dumplings on the baking sheet. Mix sweet and sour sauce with red wine vinegar, and brush on dumplings. Cook for 19 minutes.

Enjoy! I served mine with a bit more of the sweet and sour sauce, they tasted great!

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