This week, we have a theme to our dinners: Dumplings Around the World! Every day for dinner we’re having a variation of dumplings from a different country: Perogies from Poland, empanadas from Argentina, dumplings from China, samosas from India, and chicken & dumplings from America. We started off our dumpling week with Polish Perogies (and Polish sausage) last night. Some of them popped in the oven, but they were still really good.
On Tuesday, in honor of our Dumplings Around the World theme, we made empanadas from Argentina. They were made in basically the same way as the perogies, but they had a lot more flavor, which was probably thanks to the olives, meat, & raisins. They were personally my favorite.
On Wednesday, we made South American chicken & dumplings. This was actually a soup, and the “dumplings” were balls of dough that got dropped in. I wouldn’t really call these dumplings since they didn’t have any filling, but they were really good.
On Thursday, we made Indian samosas. Those were really good. The dough was kind of hard to make into the right shape because it was really thin and kept falling apart. But it was really fun to make anyway, and the samosas tasted really good with the sauce.
To conclude our Dumplings Around the World week, we made classic Chinese dumplings. Those were possibly the hardest to make because of the shape they had to be in, but they were by far the best. While we were making them, I ate a lot (12) of the broth cube things (they’re just so good!).
