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Albondigas Dumplings with Bravas & Chimichurri Sauces

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Ingredients
  

For the Filling

  • 1/2 lb. Ground Turkey
  • 1/4 cup Dry Minced Onion Flakes
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp Red Wine Vinegar
  • 1 Lemon
  • 1 tbsp Equal mix of Paprika, Dry Basil, Dry Thyme, Oregano, Dry Minced Garlic
  • 3 Bay Leaves
  • 1 tsp salt
  • 1 cup Chopped Sundried Tomatoes
  • 1/2 cup Shredded Asiago Cheese
  • 1 medium Zucchini Shredded with a box grater
  • Dumpling Wrappers
  • Canola Oil

For the Bravas Sauce

  • 1 28 oz. Can of Crushed Tomatoes
  • 1 Red Bell Pepper Seeded and cut into pieces
  • 1 4 oz. log of Goat Cheese
  • 1/2 tsp Salt
  • 1 tbsp Equal mix of Paprika, Dry Basil, Dry Thyme, Oregano, Dry Minced Garlic

For the Chimichurri

  • 1 bunch Parsley Washed thouroughly
  • 1 bunch Cilantro Washed thoroughly
  • 4 cloves Garlic peeled
  • 1/2 tsp salt
  • 1/2 tsp Pepper
  • 1/4 cup Red Wine Vinegar
  • 1/2 Jalapeno Pepper seeded
  • Olive Oil
  • 1 tbsp Equal mix of Paprika, Dry Basil, Dry Thyme, Oregano, Dry Minced Garlic
  • Optional: Fresh Basil Leaf, 3-6 leaves of fresh oregano, 1 sprig of Rosemary

Instructions
 

For the Dumpling Filling

  • Sauté half a pound of ground turkey with 1/4 cup of dry, minced onion, 3 tablespoons of Worcestershire sauce, 2 tablespoons of red wine vinegar, the juice of half a lemon, 1/2 teaspoon of salt, and a tablespoon of an equal mix of dry basil, dry, thyme, dry, oregano, ground bay leaves, dry, minced, garlic, paprika. Let it cool and add one cup of chopped sun-dried tomatoes, two crushed garlic cloves, one cup of asiago cheese, one medium size zucchini, shredded with a box grater. Mix thoroughly.

For Making the Dumpling

  • Place a tablespoon of the filling in the center of a dumpling wrapper, moisten the edges and fold into a triangle. Get all of the air out by pressing down and towards the center towards your filling. Moisten the edge of inside of one arm of the triangle and the outside edge of the other side of the triangle and bring together to seal.

For Frying the Dumpling

  • Heat, canola or vegetable oil until it reaches 300°, and then place the dumplings into the oil until golden brown and crispy on all sides.

For the Bravas Sauce

  • place one 28 ounce can of crushed tomatoes into a blender with one seeded red pepper and two bay leaves. Blend until the red pepper is puréed. Place the mixture into a pot with 1 tbsp of an equal mix of dry basil, dry, thyme, dry, oregano, ground bay leaves, dry, minced, garlic, paprika and 1/2 tsp salt and then place a 4 ounce goat cheese log into the center. Add 1/2 tsp crushed red pepper flakes Cover and set on simmer until heated through. Mix thoroughly. Serve hot with the dumplings.

For the Chimichurri Sauce

  • Place one bunch of parsley and one bunch of cilantro into a food processor with stems and all. Add 1/4 cup of red wine vinegar, four whole cloves of garlic, 1/2 of a jalapeño that has been seated, the juice of half of a lemon. Optional: place one fresh basil leaf, three fresh oregano leaves, and a sprig of rosemary leaves into the mix. Add 1 teaspoon of salt, 1/2 a teaspoon of ground, black pepper, 1/2 tbsp of an equal mix of dry basil, dry, thyme, dry, oregano, ground bay leaves, dry, minced, garlic, paprika into the blender and turn the power on while drizzling olive oil into the blender until it forms a paste. Continue to grind to grind up all stems and chunks. Serve with the dumplings. 
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