We are big supporters of the movement to stretch the meaning of “dumpling.” By definition, a dumpling includes a dough that’s boiled, fried, or steamed, blah blah blah. In our family, as long as it’s one food inside another food, you’re golden. Arancini, for example, made a popular appearance in 2010, and soy chorizo baked empanadas have long been a favorite of the kosher/vegetarian crowd.
These blintzes actually began their life cycle as pierogi, an addition from Stoopie’s husband’s Polish family. I liked filling them with caramelized onions and ricotta with honey; and then, of course, we fried them in a bit of butter before setting them on the counter to be destroyed.
But in recent years I’ve found that this same flavor combination works so well with a blintz, as fluffy blintzes are used to being stuffed with sweet ricotta. Covering them in a pile of sweet caramelized onions take them to an astronomical level (light years beyond the flimsy soggy camp dining hall variety that I grew up with), and since blintzes are best when they’re right out of the skillet, this recipe lends itself well to the casual eat-as-they’re-ready format of our dumpling parties.
P.S.: This dish is equally at home on your dumpling party table and on your brunch party table.
To make the caramelized onions: In a large skillet, melt the butter over medium heat. Add the onions, a good pinch of salt, and a few turns of pepper. Cook, stirring occasionally, until deeply browned and caramelized, about 40 minutes.
To make the blintzes: In a blender or food processor, combine the milk, eggs, flour, and salt and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
To make the filling: In a bowl, mix together the cream cheese, ricotta, lemon juice, egg, honey, rosemary, salt, and a few turns of pepper until combined.
To assemble: Place a blintz, browned side up, on a work surface. Spoon
In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time, until golden brown, 2 to 3 minutes on each side, adding additional oil if the pan dries out. Transfer to a serving plate, top with the caramelized onions, and enjoy.
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