Menu

---

 Possibly the grandfather of all doughy, hand-held delicacies, it’s popular during the Chinese New Year and often filled with ground meat and can be boiled, steamed, pan-fried or deep-fried.

They’re essentially wonton wrappers that are stuffed with pork and cabbage before they’re pan-fried, and often served with a sweet-spicy dipping sauce.

 It’s unleavened dough around a soft filling of meat, fruit, or potato and cheese. Originally a peasant food, it’s like a dumpling—cooked in boiling water—and oh-so-delicious.

 Native to Cornwall, this dish is exceedingly popular in Michigan’s U.P. where there’s a lot of Cornish heritage. Meat and vegetables are laid on a shortcrust pastry circle, and then it’s folded in half, crimped, and baked. 

 It’s a deep-fried pocket of dough usually filled with cheese. Deep-fried and eaten hot, it’s what a Hot Pocket aspires to be.

Loaded with a Hearty Mixture Of: Ground beef and boiled potatoes. Veggies galore: onion, celery, peas, and carrots.

 Filled with shredded chicken breast. With ingredients of onion, bell peppers, garlic, cilantro, tomato paste and onion powder. 

 Stuffed with mild white melting cheese mixed with sliced scallions, enclosed in classic flour dough, sealed, and fried. 

  A rich, flaky pastry filled with delicious pulled pork. Made with a variety of seasonings and spices, such as cumin, oregano, and chili powder.  

  Costa Rican. Combines freshly mashed potatoes stir-fried in white onion, red bell pepper, cilantro and garlic.