Snow day made for some kitchen fun.
DUMPLING “LASAGNA”
I used ground turkey instead of pork, so maybe I should have used more liquid than called for to compensate for the fat difference. But I doubled the vegetable content (cabbage, carrot, black mushrooms), so that balanced the moisture of the filling. Forgot the cabbage leaf layers, though I put chopped cabbage inside.
This is easy, and probably even easier as a larger portion rather than individual serving.
Reminded me of a wonton wrapper lasagne I made a while back (here and here).
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“BLANKET” / NO-WRAP DUMPLINGS
These also worked, but were harder to extract from my non-stick pan (maybe I needed some more oil).
Same filling, different method – spoonfuls onto a pan, plop a wrapper on top and squeeze. Better filling to wrapper ratio than the lasagne, though.
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SMASHED KOOBIDEH KEBAB / CHEATER’S LAHMACUN
I decided to use up the other half of the package of ground turkey and some frozen flour tortillas.
I’ve made this the other way around before, starting a flour tortilla on a pan, spreading it with the seasoned mixture, and then finishing it in the oven.
Both ways work well, but depending on what’s in the kabab, it can get a bit sticky to cook the meat side directly on the pan. (I made a piyaz salad with arugula instead of parsley, and garlic-mint yogurt.)
