I am like a kid in a candy store when I go grocery shopping. I’m always scanning the shelves, looking for new stuff and looking for new inspiration. I love trying new foods and new products like it’s my end game. So when The Tipsy Housewife invited me to her Chateau dumpling challenge, I couldn’t say no. I mean, just look at these beauties!
I got the package a few days later, and inside were these gorgeous mini dumplings. Chateau Dumplings is a Chicago-based company that was started in the early 1900s. Since I obviously don’t live in Chicago, I’d never tried them before. But let me tell you, they are a real treat! And I still think it’s so cool they sent me a package of their dumplings. Thanks, guys!
To locate a store selling these tasty things, go here. If you’re not from the Chicago area, you can order their products online here. While there probably about a million things you can make with these versatile little suckers, I had in mind that I was going to make some type of dessert.
The rules of the challenge were pretty simple: the recipe had to be less than 30 minutes and include less than 15 ingredients. I came up with these churro bites because hey, who doesn’t love churros? Especially dipping them into some awesome sauces? And the best part: there is NO PIPING with these churros! This is already a win on so many levels.
I hope you enjoy this recipe as much as I enjoyed making it. And many thanks to The Tipsy Housewife and Chateau Dumplings for the opportunity!
Easy Churro Bites with Two Dipping Sauces
Chateau Mini Potato Dumplings are the secret to this fast, tasty dessert that feeds a crowd.
Ingredients
- 1 bag Chateau Mini Potato Dumplings
- 1 cup sugar
- 1 1/2 tablespoon ground cinnamon
- canola oil
For the raspberry sauce:
- 1 cup raspberries
- 2 tablespoons sugar
- 1 tablespoons water
- 1/2 tablespoons cornstarch
For the chocolate sauce:
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
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Start by placing the dumplings on a sheet pan in a thin layer to defrost for about 15 minutes. While the dumplings defrost, start working on your dipping sauces.
For the raspberry sauce:
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Blend raspberries in a blender until they reach a puree, don't overblend. Strain the puree through a mesh strainer over a small saucepan to remove any seeds. Place saucepan over medium heat and add sugar. Bring to a gentile boil while stirring and let boil for a few minutes. Mix the water and the cornstarch together in a small bowl and add to the raspberry mix. Keep stirring until sauce thickens and remove from heat. Pour into a dipping bowl.
For the chocolate sauce:
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In a bowl, mix together the chocolate chips and the heavy cream. Microwave for 30 seconds, then remove and stir until sauce is smooth and creamy. Pour into a dipping bowl.
For the churro bites:
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In a gallon ziplock bag, add sugar and cinnamon and toss together well. Set aside.
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In a heavy-bottomed pot, like an enameled cast iron pot, heat about 2 inches of canola oil until it reaches 350 F. Slowly and carefully add one third of the dumplings. Placing them in a slotted spoon or a skimmer then lowering them into the oil works well. Gently and carefully stir the dumplings as they fry to avoid them sticking to the bottom of the pot and getting burnt. Once the dumplings turn a golden brown color and are floating (about 2 1/3-3 minutes), remove from the oil and place on a paper-towel lined plate. Repeat with the remaining two-thirds of the dumplings.
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After each batch of dumpling has cooled for a minute or two on the paper towels, dump them into the ziplock bag with the cinnamon sugar mix. Once all dumplings are fried and coated, remove them with a slotted spoon onto a serving platter. Serve warm with dipping sauces. Enjoy!
Wow! This looks delicious & I would love both of the sauces.