This was a great recipe I concocted while experimenting with refrigerator biscuits. The sauce is insane and would absolutely pair well with chicken as well as enchiladas, but I decided to create it specifically for these sweet little dumplings. The whole stuffed dumpling idea came about from my love of Italian food combined with memories of my mother’s cooking. Raviolis are something I made from scratch, stuffed with wild boar or elk, when we offered a Prix Fix on Friday nights in one of the restaurants. My mother, on the other hand, would often make an easy version of chicken and dumplings by tearing off chunks of refrigerator biscuits and tossing them into a pot of stock. She made this so much I eventually became sick of it. Nevertheless, I decided to combine the two to see what would happen and what started off as a cold and lonely refrigerator biscuit turned into delicate silk on the tongue. This is another one of those penny pinching recipes that came to create “Eat My Biscuits”.
1 can flaky layer butter biscuits
1 c good quality chorizo, cooked and drained
1 gallon of water for boiling
1 tbs chili powder
1 tbs beef bullion
4 lg poblanos
3/4 tbs chicken bullion
2 c water
2/3 c heavy cream
Cilantro for garnish
2 tbs AP flour
1 tbs unsalted butter
Preheat oven to 350˚ On a sheet pan, roast 4 large poblanos. Turn them often until skin is charred, about 20 minutes. Using tongs, put hot peppers into plastic bag, press air out and close. I like to cover the bag with a kitchen towel to keep in as much heat as possible. Allow peppers to sit 30 minutes – 1 hour.
During this time, you can begin making your dumplings. Open your can of biscuits and separate each biscuit into two equal disks. Repeat until you have 16 biscuits in front of you. Using your hands, flatten out each biscuit. Place 2 tbs chorizo in the center of 8 of your biscuits. Place other 8 biscuits on top and press edges together with the prongs of a fork. Bring water to a rolling boil. Add seasoning and reduce heat to medium high. Boil dumplings in batches for roughly 15 minutes per batch. Add water as needed. While your dumplings are boiling, you can work on your sauce. Wearing gloves, peel skin off peppers and remove all seeds and stems. Transfer cleaned peppers to blender with 2 c water. Puree until sauce is smooth. Transfer to a medium sauce pot and add bullion. Bring to a boil over medium high heat, then reduce and simmer for 10-15 minutes. Add cream. In a small pan, make your roux by heating butter to a simmer over medium high heat, immediately whisk in flour. Cook until it forms a gritty looking paste. Slowly whisk the roux into your sauce. Bring to a boil and reduce heat to low until it thickens to desired consistency. Remove from heat. Plate up strained dumplings with poblano sauce spooned over the top. Garnish with cilantro.