Stuffed Chyntuck

Stuffed Chyntuck - Chyntuck is an onion-like vegetable found on Kashyyyk that is stuffed with meat and then baked. 

2 large sweet onions
1 pound ground beef
1/2 pound bulk pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cuip breadcrumbs
1 cup beef broth
1/2 c white rice
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Peel onions and cut 1/2 in. off tops and bottoms.
Place onions in a large saucepan. Cover with boiling water. Cook until tender, about 20 minutes; drain.

Cool slightly. I dunked them in ice water for a minute so they wouldn't be too hot to handle -now. Carefully remove inside layers of onion, separating into eight individual shells (refrigerate remaining onion for another use). Drain on paper towels.

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add spinach; cook and stir for 2 minutes. Remove from the heat; stir in the remaining ingredients.

Spoon into the onion shells.
Place in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 15-20 minutes or until heated through and lightly browned.

I garnished them a bit with shredded cheese. Yum!

Smoked Desert Dumplings

There are some great renditions of this recipe out there in the Warcraft world. 

The Bronze Kettle

Rock, Paper, Shotgun

Here is my version. 

You will need:

Dumpling Dough

2 cups all-purpose flour

1 teaspoon salt

1 egg, beaten

2/3 cup cold water

This recipe made about 24 dumplings

In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough.

My rolling pin is a plastic PVC pipe...don't judge:)

Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. (I used a water goblet.)  

For the Filling:

1/2 pound of ground sausage cooked 

2 cup bag of shredded cheese

small container of ricotta cheese

You will have leftovers.

Place a spoonful of filling in the center of each dumpling and fold over. Pinching to seal tightly or use a fork.

Bring a large pot of lightly salted water to a boil; drop dumplings in boiling water and cook for 4 to 5 minutes, or until they float.

After boiling them I saute them in a little butter with onions.

Yum!