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Because our chefs can make magic with anything, even rutabagas

(page 2 of 4)

Belly Shack and Urbanbelly

The first time Kim stared down a rutabaga, he had no idea what to do with the weird, waxy softball. These days he uses roasting to draw out the earthy vegetable’s natural sugars.

Rutabaga, Squash, and Potato Dumplings
Makes 24 dumplings (4 to 6 servings)

When making these hearty winter dumplings, keep in mind that leftover filling can be served as a side dish or used as a garnish for winter squash soup.

1 delicata squash, halved
½ rutabaga (about 6 ounces), pierced with a fork
2 to 3 small potatoes (about 6 ounces), pierced with a fork
2 slices bacon, sliced lengthwise and diced
1 leek (whites only), thinly sliced
¼ cup chopped cilantro
Kosher salt
48 Shanghai-style round dumpling wrappers
1½ cups orange juice
2 tablespoons butter

1. Preheat the oven to 350°F. In a large baking pan, place the squash (cut side down), rutabaga (cut side down), and potatoes in a single layer. Add about ½-inch of water and bake for 30 minutes or until the squash is tender. Remove the squash and return the rutabaga and potatoes to the oven. Continue to bake until the potatoes are tender (about 50 minutes) and the rutabaga is fully cooked (about 1 hour and 15 minutes). Remove the squash seeds and scoop the flesh into a bowl. Discard the skins. Peel and finely dice the potatoes and rutabaga.

2. In a sauté pan over medium heat, cook the bacon, stirring frequently, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. In the bacon fat, sweat the leeks until tender. Stir in the squash, potatoes, rutabaga, bacon, and a splash of water, and simmer for 3 to 5 minutes. Season with salt, remove from heat, and cool to room temperature. Fold in ⅛ cup cilantro.

3. On a clean surface, line 24 wrappers cornstarch side up. Fill a small bowl with water. For each dumpling, spoon about 1½ tablespoons of filling in the center of the wrapper. With your fingertips, moisten the exposed area of the wrapper. Place a second wrapper on top and press firmly to seal. Using a 3-inch cookie cutter, cut away the excess wrapper (optional). The dumplings can be refrigerated on a cornstarch-coated baking sheet in a single layer, covered, until ready to cook.

4. For the sauce, reduce the orange juice by half in a small pot. Whisk in butter and season with salt. Meanwhile, in batches, cook the dumplings in a large pot of boiling salted water until heated through, 2 to 3 minutes. Using a slotted spoon, transfer the dumplings to a warmed serving platter. Mix the remaining ⅛ cup cilantro into the sauce and spoon it over the top.

Chef tip: Accent the dumplings with orange slices and lime zest.


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