Whole Stuffed Tomato Dumplings
Try this Whole Stuffed Tomato Dumplings recipe, or contribute your own.
Try this Whole Stuffed Tomato Dumplings recipe, or contribute your own.
- 1 large egg
- 3/4 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup ricotta cheese
- for the filling:
- to assemble:
- 1/3 cup italian breadcrumbs
- 4 medium tomatoes
- 3 tablespoons coarsely chopped fresh basil
- 2 tablespoons coarsely chopped fresh oregano
- 1 package all-butter puff pastry (i like dufour) thawed but still chilled
- 1 large egg beaten with a splash of water for egg wash
- coarse sea salt and cracked black pepper
- Carbohydrate 168.988889219232 g
- Cholesterol 289.750472189973 mg
- Fat 36.337773930854 g
- Fiber 15.7986471724565 g
- Protein 66.8227711569687 g
- Saturated Fat 16.581653403481 g
- Serving Size 1 1 recipe (991g)
- Sodium 5211.65763569133 mg
- Sugar 153.190242046776 g
- Trans Fat 3.36182985745496 g
- Calories 1263 calories
Step-by-step
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Allow the puff pastry to rest chilled in the fridge. Keeping it cold is key.
- In a small bowl stir together ricotta, breadcrumbs, herbs, egg, and salt and pepper. Stir until thoroughly combined.
- Wash whole tomatoes. Slice the top 1/2-inch of the tomatoes off and discard. Use a small spoon to scoop most of the seeds and cuts out of the tomato. You can discard that too.
- Spoon ricotta mixture into the hallowed tomatoes - filling to the top. Set the tomatoes aside.
- Now let's work with the puff pastry. Lightly flour a work surface. Bring the puff pastry out of the fridge, untold and use a floured rolling pin to roll each side of the puff pastry, extending the dough about 1/2 to 3/4 inch on all sides.
- Use a sharp knife to cut the puff pastry in quarters along the crease lines.
- You'll work with one piece of pastry at a time. The other three puff pastry pieces can rest on a plate in the refrigerator.
- Place a stuffed tomato into the center of one piece of puff pastry. Brush the edges of the puff pastry lightly with egg wash. This will be our glue.
- Bring opposite corner tips of the pastry together over the tomato. Pinch together. Bring the other opposite corners of the pastry to meet the first two and pinch all together. Firmly pinch all of the edges together, pressing any air out between the pastry and the tomato.
- Place the pastry covered tomato on the prepared baking sheet and continue to wrap the three remaining tomatoes.
- Brush the outsides of each pastry lightly with egg wash, looking for any places in the pastry that aren't pinched together well. Sprinkle with salt and pepper.
- Bake for 30 to 32 minutes until the pastry is golden and puffed.
- Remove from the oven and allow to cool for 20 minutes before serving. Pastries are best served warm. They can be covered and stored in the refrigerator overnight, reheat in a 300 degree F oven for about 15 minutes.
A Culinary Journey: Whole Stuffed Tomato Dumplings
Hello fellow food enthusiasts! Today, I'm sharing a recipe that's been a constant source of joy in my kitchen – Whole Stuffed Tomato Dumplings. These aren't your average dumplings; they're a delightful fusion of savory and sweet, a testament to the simple elegance that fresh, seasonal ingredients can bring. I've always loved experimenting with recipes, taking inspiration from family gatherings and travels alike, and these dumplings are a perfect example of that creative process. The initial idea came to me during a summer trip to Italy, where I was surrounded by the vibrant colors and aromas of freshly picked tomatoes. The abundance of fresh herbs and the rich textures of Italian ricotta inspired me to create something unique, something that combined the comfort of dumplings with the burst of summer flavor found in ripe tomatoes.
The beauty of this recipe lies in its simplicity and adaptability. You can easily adjust the herbs and spices to your preferences, making each batch a unique culinary expression. The process of delicately stuffing the tomatoes is both meditative and rewarding, a mindful task that allows you to fully connect with the food you're creating. And the result? Golden-brown, puffed-up pastry shells cradling a heart of creamy ricotta and bursting tomato flavor. It's a dish that's both visually appealing and incredibly satisfying, perfect for a family dinner, a casual get-together, or even a romantic evening meal.
Beyond the deliciousness, making these dumplings has become a cherished ritual for me. It’s a moment where I can disconnect from the daily hustle and focus on the art of cooking. The rhythmic chopping of herbs, the careful spooning of the filling, the gentle shaping of the pastry – each step is a meditation in itself. And the aroma that fills my kitchen as they bake is simply heavenly, a promise of the delightful taste that awaits. The satisfaction of creating something beautiful and delicious with my own hands is unmatched, a feeling that makes me grateful for the opportunity to share this recipe with you.
Ingredients: A Symphony of Flavors
The success of these dumplings hinges on the quality of the ingredients. I always opt for the freshest, most vibrant ingredients I can find. The sweetness of the ripe tomatoes forms the base, beautifully complemented by the creamy richness of the ricotta. The herbs—basil and oregano—add a fragrant, Mediterranean touch, while the puff pastry provides a delicate, flaky counterpoint. Even the simple salt and pepper play a crucial role, enhancing the natural flavors of each component.
The Assembly: A Labor of Love
The process of assembling the dumplings is straightforward but requires a bit of patience and attention to detail. The careful scooping of the tomato seeds and the precise wrapping of the pastry are key to achieving the perfect balance of flavor and texture. Don't rush this process; allow yourself to enjoy the meditative quality of assembling these culinary masterpieces.
Baking to Perfection
As the dumplings bake, the aroma that fills the kitchen is a sure sign that you're creating something special. The golden-brown crust, the perfectly puffed pastry—all tell a story of culinary excellence. But it's not just about the visual appeal; the combination of textures and flavors is what truly sets these dumplings apart. The tender tomato, the creamy ricotta, and the flaky pastry work together in perfect harmony, creating an explosion of flavor in every bite.
Serving and Beyond
These dumplings are best served warm, allowing the flavors to fully develop and the pastry to maintain its delightful crispness. However, they can be stored in the refrigerator overnight and reheated, making them a convenient option for busy weeknights. Serve them as a delightful appetizer, a light lunch, or a unique side dish to any main course. They’re sure to be a hit with everyone who tastes them.
More Than Just a Recipe
For me, this recipe is more than just a set of instructions; it’s a culinary journey, a testament to the simple pleasures of cooking. It’s a way to connect with my family, my friends, and myself. It’s a reminder that even in the midst of a busy life, there's always time to create something beautiful, something delicious, something that nourishes both the body and the soul.
