Italian Sausage and Mozzarella Dumplings, Recipe Roundup #5 and My Very First Vlog, which is not exactly me :)

Thank you all so much for your kind comments, e-mails and FB posts yesterday about my “Real Life” post. It was good to share the nitty gritty of life with ya!

Please continue to pray for my husband and daughter- she has had a 102 degree temp all day (Wednesday as I write this.)

Today I’m doing my Recipe Roundup since I totally blew that off yesterday.
First up, the winner of my favorite recipe from last week:

Bacon Time with the Hungry Hypo’s

BBQ Bacon Chicken Bites.
These look so tasty! I’m a sucker for appetizers.
I love the tagline of her blog: “It’s not all bacon!”
My hubby wouldn’t mind if it was all bacon.:)

And now, for this week’s recipe:
Italian Sausage and Mozzarella Dumplings.

Have you ever seen these dumpling wrappers in the grocery store? They come in a variety of brands, and you can do so many things with them! Of course, the Chinese fillings are traditional but I have found so many other uses for them.


The other night, I had some Italian sausage in the freezer I wanted to use, plus a package of these.
So my little mind just created a recipe on the fly, and my daughter Allie helped.
Please excuse my iPod pics.
First of all, cook 1 pound Italian sausage until done. I used turkey, but feel free to use what you like best. Add in 4 ounces cream cheese and 1/4 cup chopped olives, if you like. Stir until cream cheese is completely incorporated into the sausage.
Chop up some mozzarella. I only had string cheese, so I used that!
I used about 3/4 cup. Add it to the sausage mixture.
Add about 2 Tbs. mixture to the dumpling wrappers. My daughter will now show you how to fold up the wrappers! She asked me to help and I thought I would let her try one to be nice, but she ended up doing such a good job, she ended up wrapping most of them!

Isn’t she cute? I bet you can’t tell we’re from the south. :)
Be sure to use water to seal the edges, and work quickly so they wrappers don’t dry out.
Here they are all wrapped up!
Again, be sure to cook them right away so they don’t dry out.
Then, heat up about 2 Tbs. vegetable oil in a skillet. Pan fry the dumplings about 4-5 minutes on each side. Watch closely for burning. Not that I’ve ever done that, but I’m sure it can happen. 😉
And apparently, we were so hungry that I didn’t get a pic of the completed product besides the *awful* photo above, but trust me, they were tasty. You can also add crushed red pepper if you like things a little spicy. We do, but we were trying to make sure the kids could eat them.
So what do you think?
Have you ever used dumpling wrappers?
I can’t wait to see what you’ve cooked up!

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About Kelli Hays

Kelli Hays is a wife, mother, writer, and friend. She has been blogging since 2008 and loves sharing inspiration for the everyday woman!


  1. Atthepicketfence says:

    Kelli! Your daughter is just adorable! What a great little helper and she was definitely a natural on camera. Look out! :-)

  2. Kelli, thanks for the invitation. I linked up my shrimp linguine – so delicious and so versatile. I have a faith blog, too, check it out sometime via the sidebar on cook with sara! Glad to have found you!


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