Golden Chorizo-LimeĀ Dumplings

April  3, 2011
0 Ratings
  • Makes Approximately 20
Author Notes

This recipe was inspired by my absolute adornment of chorizo. The kick makes these dumplings extra-ordinary. They work well with a sour cream-cilantro-lime dip to cool off the spice if you cannot handle the heat. These dumplings are a superb game-day appetizer! The NCAA tournament is tomorrow...hint, hint. Enjoy! —Table9

What You'll Need
  • 1/8 teaspoon Zest of a Lime
  • 1 Tomatillo, Chopped
  • 1 Fresh Garlic Clove, Crushed
  • 1/3 pound Uncooked Chorizo
  • 1 Chipotle Chili in Adobo Sauce
  • 2 ounces Cream Cheese, Brought to Room Temp
  • Peanut Oil
  • 20 WonTon Wrappers
  • 1 tablespoon Fresh Cilantro, Finely Chopped
  1. In a medium skillet, cook chorizo on medium-low heat until cooked through, roughly 6-8 minutes. Add tomatillo, lime zest, garlic and chili to skillet. Cook for about 3 minutes until flavors have married. Remove from heat and add cream cheese. Stir until cream cheese is soft (no need for it to be completely melted). Let cool for 3 minutes.
  2. In a food processor, pour chorizo mixture in and process until a paste is formed. Add cilantro and pulse twice. Set aside and let cool for a few minutes.
  3. In a dutch oven, heat peanut oil over medium-high heat.
  4. While oil is heating up, line up wonton wrappers on a clean surface. Just work with 10 at a time instead of trying them to do all at one time. Place a small bowl filled with water next to the 'wrapper prep station'.
  5. Spoon one tablespoon into the center of each wrapper. Dip your finger in the small water bowl set up in the previous step and moisten all 4 sides of each wrapper to fold. I like to fold these envelope style by pulling two of the opposite sides to the middle and folding them over each other. Fold each of the other sides to the middle and secure. Here is a great reference if you have trouble:
  6. Carefully drop the completed dumplings into the oil. Cook 15-30 seconds on the first side then flip to make sure both sides are fried. Fry until golden. Remove to a plate covered with a paper towel to degrease a bit.
  7. Repeat prep and cooking instructions with second batch. Serve warm.
Contest Entries

See what other Food52ers are saying.

  • ContinuingMyEducation
  • pauljoseph
  • kmartinelli
  • gingerroot
  • fiveandspice

12 Reviews

Wow, these sound amazing! I need to think of a reason to make them!
Table9 April 9, 2011
Thanks ContinuingMyEducation! Hope you have a chance to try them out.
pauljoseph April 5, 2011
Sounds delicious,Table9 !
Table9 April 5, 2011
Thanks pauljoseph!
kmartinelli April 5, 2011
I absolutely love this flavor combination! I haven't been able to find chorizo where I am, but as soon as I'm back in the States I will have to try this recipe! In the meantime, I'll just have to drool over your photo!
Table9 April 5, 2011
So sad kmartinelli that you cannot find chorizo! I was shocked when I found it in my small town in Alabama. I guess the love for it is catching on. Thanks so much for the kind words.
gingerroot April 4, 2011
Oh yum! Chipotle + lime + cream = one of my absolute favorite flavor combinations, and then to add chorizo! I bet these taste amazing.
Table9 April 4, 2011
Gingerroot, if you love those flavors you are sure to love these dumplings. I ate so many last night I think I turned into one.
fiveandspice April 4, 2011
Chorizo + dumplings??!! That is such a fabulous idea! Saved.
Table9 April 4, 2011
Thanks fiveandspice! Please let me know if you have the chance to try them.
boulangere April 4, 2011
These look seriously good!
Table9 April 4, 2011
Thanks so much boulangere! They really are wonderful. Hope you have a chance to try them.