Sweet Pizza Dumplings
Team: 3 Chefs and a Dumpling
Host School: Weybridge Elementary
Age Group: Middle School
Ingredients for dough:
4 cups flour
2 tsp of instant yeast
3/4 teaspoons salt
3 tablespoons of olive oil
1 3/8 cups of room temperature water
Ingredients for sauce:
6-8 large tomatoes
2-3 garlic cloves
2 tablespoons olive oil
Ingredients for "sweet" filling:
1/2 pineapple, diced
2 cups Cabot Vermont Sharp Cheddar Cheese
Using food processor, slowly mix flour, instant yeast, salt, olive oil, and room temperature water. Put it on a smooth floured surface and knead, then shape into a ball. Place the dough ball in a greased bowl and cover it. Leave it to sit. It needs ideally 1-1.5 hours to double in size.
PREPARE SAUCE FOR FILLING
In a small saucepan, cook garlic in olive oil for a few minutes, then add tomatoes. Simmer this for about 10 minutes, until the sauce thickens. Season with pepper/salt to taste.
PREPARE SWEET FILLING
Dice one-half of a fresh pineapple and store the other half. Grate cheddar cheese.
Roll out dough on lightly-floured surface. Cut into 4” x 4” squares and place a spoonful of sauce, pineapple, and cheese in the center of each, then fold in the corners. Make sure the fillings are sealed within the dough ball by pinching with wettened fingertips to close any cracks or fissures.
Important note: Prepare all dumplings before continuing on to next step.
Bring 64 ounces of canola oil to near-boiling in a deep pot. Using tongs with extra-long handles, gingerly deposit the dumplings one at a time in the oil and cook (three at a time) until golden brown, about 3-5 minutes.
COOL AND DRAIN
Place cooked dumpling on a paper towel for 5 minutes while it cools. It will be VERY HOT! The towel will absorb some of the leftover oil.
Place dough ball atop a bed of some green like arugula or baby lettuce.