Cheesy Pretzel Dumplings Recipes

Steps:

• Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
• Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Steps:

• For the tahini mustard: In a medium bowl, combine mustard powder with 1/4 cup plus 2 tablespoons water. Mix well. Add tahini, vinegar, sugar, salt, vegetable oil and sesame oil. Whisk until smooth. Cover and refrigerate until needed.
• For the filling: In a large bowl, thoroughly mix ground pork and ground fat back. Add chives, ginger, sugar, sesame oil, soy sauce, potato starch or cornstarch, white pepper and salt. Mix well.
• For finishing: Place a heaping teaspoon of filling in the center of a wonton wrapper. Brush the edges of the wrapper with water and fold it over to shape a triangle, rectangle or other flat shape, gently pressing the edges for a tight seal. Set aside.
• In a medium saucepan, combine 8 cups of water with baking soda, and bring to a boil. Working in batches, blanch the dumplings in the solution for 1 minute. Using a slotted spoon, transfer blanched dumplings to a tray, and brush on both sides with melted butter. Sprinkle very lightly with pretzel salt, bagel salt or Margarita salt.
• Place a large sauté pan over medium heat and add enough oil to lightly coat the pan. Working in batches without overcrowding, add dumplings and allow them to brown lightly on one side. Using a stiff spatula, turn them to brown the other side. Serve with tahini mustard.

Steps:

• Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
• Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
• Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.