Yesterday we we spent the afternoon playing with dumplings and empanadas. Both are great projects to do with kids. Even the bambino got into the act! There are lots of tasks that little cooks can do and they might even be inspired to try something new. As always, hunger for a tasty bite was our main focus, but we were also doing a trial run for our upcoming “Cooking with Kids: Dumplings and Empanadas” event on May 7th at 18 Reasons. Come on out and cook with us! Click here for class and ticket info.
In addition to having a jolly good time, getting messy and eating way too much, we learned a few things which you may want to keep in mind for your next dumpling or empanada-inspired play date:
- Make extra dumplings because the kids will probably scarf them down before you can get one (we made Simran’s Easy Peasy Dumplings with minced chicken thigh meat)
- Mark whose empanadas are whose if you want to avoid an empanada guessing game. An identifying scrap of dough on top does nicely.
- Chocolate and caramelized banana empanadas are to die for!
Semi-Sweet Chocolate and Caramelized Banana Empanadas
Makes about 6-8 Dessert Empanadas
[you could make a simplified and slightly healthier version by mashing the bananas and adding a pinch of cinnamon rather than caramelizing them]
- Preheat oven to 375.
- Break up a bar of semi-sweet chocolate into small pieces and set aside.
- In a pan melt 2 tablespoons of butter, and stir in 2 Tablespoons of brown sugar until it dissolves. Add a pinch of cinnamon if you like.
- Stir in 2 sliced bananas and let them cook in the sauce for a few minutes. [For an adult version, you could add a splash of rum and flambe the filling]
- Roll out your empanada dough and cut into 5″ diameter circles (or you can use prepared empanada discs found in most latin markets). Fill each empanada with 3 Tablespoons of filling and place a few chocolate pieces on top.
- Brush edges with egg wash ( 1 egg beaten with a Tablespoon of milk). Fold the dough over the filling making a half circle shape and press edges down to seal. Crimp edge with a fork and poke a few holes on top with the tines of your fork.
- Brush top with egg wash and sprinkle with demerara sugar (optional).
- Bake at 375 degrees for 20 minutes or until golden brown. Serve warm.