Hot Dog Dumplings
Recipe by IG user @stephaniecmar
- 1 package Teton Waters Ranch 100% grassfed beef hot dogs, roughly chopped
- 1 onion
- 1 inch peeled ginger, roughly chopped or have ginger paste ready
- 4 garlic cloves, peeled
- 1 Tbs brown sugar
- 1 cup Sauerkraut, drained
- 1/2 cup swiss cheese, grated or torn into chunks
- 1/2 cup kimchi
- 1/2 cup ketchup
- Wonton wrappers
What to Have on Hand:
- Spray bottle with water or small bowl with water or egg wash
- Pastry brush if you have one
- Food processor or blender
- Clean dry work surface, counter or cutting board
- Large non-stick skillet with a lid
- 1⁄4 cup water
- In a food processor combine hot dogs, onion, ginger, garlic, sauerkraut, swiss cheese and brown sugar. Pulse the food processor until it is completely emulsified.
- Lay a wrapper on a clean, dry surface, and using your finger or a brush, spray bottle, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate.
- To cook, put about 2 tablespoons oil in a large non stick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium and let simmer about 3 minutes.
- To make the dipping sauce, combine the ketchup and kimchi together in the food processor and pulse until smooth.