Today’s final DELICIOUS IN DUNGEON recipe is a 3-in-1: three flavors of dumpling in one recipe, inspired by the array of dumplings the characters eat after being transformed by a changeling mushroom ring. This is my favorite episode in the whole season because my favorite character, Senshi the dwarf, gets temporarily turned into an elf. Wherever he walks, the air around him blooms with flowers and glitters with sparkles. 😆
Senshi makes fried dumplings, and in a moment of inspiration, he passes the dumplings through the mouth of a changeling statue, transforming the food into a variety of tasty dumplings.
Only a few are described, so I used those as the inspiration for my three flavors. Izutsumi says one of the dumplings is filled with Barometz meat, a dungeon monster that looks like a lamb, so I filled one dumpling with ground lamb seasoned with garlic and onion. Marcille bites into a dumpling filled with stretchy yellow cheese, so I made one stuffed with Velveeta. Laos says one of the dumplings is sweet, which leaves a lot of room for interpretation. I LOVE Nutella-stuffed fried wontons, so I filled my final dumpling with a mix of Nutella and cream cheese.
These all turned out amazing, but I think my favorite was the Velveeta. How is no one already doing this? It was like eating deep-fried grilled cheese! Plus, it was easy to assemble since the cheese is solid but soft at room temp. My kids, on the other hand, loved the lamb dumplings. They’re already asking me to make them again!
I’m sad that this is the end of my DELICIOUS IN DUNGEON menu—I had SO much fun coming up with monster-inspired recipes—but I’m glad I got the opportunity to try some things that were a little more “out there.” I’m also excited for my next menu. I can’t reveal it yet (you’ll have to wait a couple weeks), but I’ve been looking forward to doing it for two whole years. I can’t wait to share it with you!
NOTE: This recipe needs to chill for 2 hours before frying.
A
Changeling Dumplings
Chilchuck: So much variety!
Izutsumi: There’s Barometz meat in this one!
Senshi: Oh, lamb meat, huh? The insides changed too.
Marcille: No way! I got cheese!
Laos: This one tastes sweet!
Chilchuck: . . . I can’t figure out the meat in mine.
— Delicious in Dungeon
INGREDIENTS:
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1/2 tsp ground sage
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 Tbsp flour
- 4 oz cream cheese
- 1/2 cup Nutella
- 4 oz Velveeta
- 51 wonton wrappers (3.5″x3.5″)
- oil for frying
Makes 52 changeling dumplings in 3 flavors (17 lamb dumplings, 17 Nutella dumplings, and 18 Velveeta dumplings)
INSTRUCTIONS:
- Add the ground lamb and seasonings to a large saute pan over medium-high heat. Break up the meat and stir regularly until thoroughly browned (about 5 minutes). Drain most of the fat and return to heat. Whisk flour in a small bowl with 2 tablespoons water and stir into the meat. Continue to cook and stir for 1 minute or until the flour cooks through. Transfer to a bowl and set aside. In a separate bowl, stir together the cream cheese and Nutella until there are no more white streaks and set aside. Line 2 baking sheets with parchment paper and set aside.
- To prepare the lamb dumplings, brush the edges of a wonton wrapper with water, add 1/2 tablespoon ground lamb to the center, lift and pinch two diagonal corners together, then lift and pinch the two remaining corners together.
- For the Velveeta dumplings, cut the Velveeta into 18 cubes (cut into 3 planks lengthwise, then cut each plank into 6 cubes). Brush the edges of a wonton wrapper with water, add 1 Velveeta cube to the center, and fold in half (you might need to smoosh the cheese). Brush with water again and fold the top corner down. Fold the left and right points to the center (brushing with water if needed).
- For the Nutella dumplings, brush the edges of a wonton wrapper with water, add 1/2 tablespoon of Nutella mix to the center, fold over diagonally, and press to adhere.
- Place the dumplings on the prepared baking sheets and cover tightly with plastic wrap. Chill for 2 hours.
- NOTE: Alternatively, you can assemble these a day in advance and chill overnight. If the wonton wrappers feel dried out, you can brush them lightly with water to revive them.
- Add enough oil to a medium saucepan to fill it 2 inches deep. Place over medium heat and bring to 350°F.
- Starting with the lamb dumplings, add them to the pan of hot oil in batches of 3-4 and cook for 1 minute on each side, transferring to a paper towel-lined plate to drain when finished.
- Repeat the same process with the Velveeta and Nutella dumplings, respectively. If you hear a “burping” sound coming from one of the Velveeta dumplings, remove it—it’s split and might be leaking cheese in the oil.
- Serve to Laos and friends after they walk through a changeling ring!
I made each type a different shape because the different dumplings in the show are all different shapes, but also because it made it easy to tell them apart.
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