S’mores potstickers

These literally came about because I wanted to do an innovative dumpling and I was craving s’mores. So I went with a graham cracker flavored wrapper, a chocolate truffle and marshmallow filling, and a cayenne chocolate dipping sauce to balance any overt sweetness in the dessert. What I love about this dessert is that we’re using brown butter to toast the dumplings, and that you have the gooey marshmallow filling inside. For the filling, you can use premade marshmallows, or homemade. I do find that the premade hold their shape better to being stuffed into a dumpling, but if you want everything to be made from scratch(and I don’t blame you for that), then feel free to make my marshmallow recipe for this as well!

For the truffle filling:
1 cup dark chocolate chips
1/4 cup heavy cream
2 tablespoons unsalted butter
a pinch of salt

Melt together butter and heavy cream with salt. Pour over the dark chocolate and stir until melted. Pour onto a sheet tray and refrigerate or freeze until firm.

For the marshmallow filling:
1/4 cup water
1/3 cup granulated sugar
2 1/2 teaspoons gelatin powder + 1 tablespoon water
1/4 teaspoon vanilla extract
a pinch of salt

Bloom gelatin with water and vanilla in a mixing bowl. Combine water, salt, and sugar together and bring to a simmer. Once the sugar syrup is about 220 degrees F, pour onto the bloomed gelatin and whisk for about 8-12 minutes, until the mixture is thick, glossy, and tripled in volume. Pour and spread onto a sheet tray that is lined with cornstarch and dust the top of the mixture with cornstarch as well to prevent sticking. Allow to set in the refrigerator for 1 hour.

Processed with VSCO with g3 preset

For the wrapper:
1 cup all-purpose flour
2 tablespoons orange blossom honey
1/4 teaspoon cinnamon
1/4 cup water

Combine ingredients and knead until smooth. Separate into 16 equal pieces and roll out into 3-4 inch circles. Place 1/2 tablespoon of the truffle filling, followed by 1/2 tablespoon of the marshmallow filling. Crimp the dough shut.

To sear:
3 tablespoons brown butter
2 tablespoons water

In a nonstick pan, on medium heat, sear the dumplings on one side with the brown butter. Carefully add in the water and immediately cover the pan, allowing it simmer and evaporate.

For the sauce:
1/4 cup Leftover truffle filling
1/2 cup ovaltine
a pinch of salt
1/4 teaspoon cayenne pepper

Melt ingredients together to form a sauce.

Processed with VSCO with c1 preset


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