A delightful twist on traditional pierogies, blending Tex-Mex flavors with a comforting dumpling texture.
Combine the flour and salt in a food processor to mix.
Ensure the flour is evenly mixed with the salt for a consistent dough.
Add the egg, sour cream, and butter to the food processor and pulse until the mixture resembles wet sand.
Avoid overmixing to prevent the dough from becoming tough.
Transfer the mixture to a surface and gently form it into a ball. Wrap in plastic wrap and refrigerate for 20 minutes.
Chilling the dough helps it firm up and makes it easier to roll out.
Cook the ground turkey in a hot skillet until browned, then add the onion, garlic, and spices. Stir well.
Use a wooden spoon to break up the turkey for even cooking.
Add the corn, chipotle peppers, and adobo sauce to the skillet. Cook until well combined.
Adjust the amount of adobo sauce to control the spice level.
Mix the shredded cheese with the prepared filling in a bowl.
Let the filling cool slightly before adding the cheese to prevent melting.
Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling in the center of each circle, fold, and seal the edges.
Use a fork to crimp the edges for a decorative touch.
Boil the dumplings in salted water until they float, then transfer to a plate.
Boiling ensures the dumplings are fully cooked before frying.
Pan-fry the boiled dumplings in a skillet with butter until golden and crispy on both sides.
Frying adds a delicious crispy texture to the dumplings.
Mix sour cream, green onion, and taco seasoning in a bowl to make the dipping sauce.
Chill the sauce for a refreshing contrast to the warm dumplings.
Serve the dumplings on a platter with the dipping sauce and garnish with extra green onion.
Serve immediately for the best texture and flavor.
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