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Recipe dumpling with acorn-fed ibérico pork Moriclla Black Sausage.

Dry-cured acorn-fed ibérico pork Morcilla black sausage dumplings with caramelized onion and apple.

If you’ve never tried morcilla before, this simple and approachable recipe is your gateway. Nothing makes Ibérico blood sausage—an ancient tradition of nose-to-tail preservation—shine like subtly sweet flavors. Caramelized onions and sautéed apples offer that sweet and salty contrast, softening the intensity of this classic Spanish delicacy.

Dumplings like these (with origins in China) are used throughout Asian cuisine and in food traditions around the world— think Polish perogies or Italian raviolis— and are perfect little pockets for creating a delightful Asian-Spanish appetizer. There’s no better way to enjoy this festive American holiday than by celebrating our vast culinary diversity.


       ½ Dry-Cured Acorn-fed Ibérico Pork Black Sausage with Blood

        8 Dumpling wrappers

        2 Onions

        1 Apple


Olive oil


1. Peel and cut the onion and apple into small pieces.

2. In a frying pan, add a splash of olive oil, the onion, and the apple all together and cover the pan. Cook over medium-low heat for about 60 minutes, stirring  occasionally until it caramelizes.

3. Peel and chop the Dry-Cured Acorn-fed Ibérico Pork Black Sausage.

4. Add the Dry-Cured Acorn-fed Ibérico Pork Black Sausage to the onion and apple and cook for 2 minutes.

5. Remove from heat and let cool completely.

6. Fill the dumplings with the mixture and seal them with water.

7. In a non-stick skillet over medium heat, heat 1 tablespoon of olive oil.

8. Place as many dumplings that will fit in the pan and cook until one side is golden. Then add 2 oz of water, cover the pan with a lid, and cook until the water disappears.

9. Repeat the process until all the dumplings are cooked.

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