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How to Make an Irresistible Reuben Dumpling

What happens when the classic American deli sandwich, the Reuben, meets a Chinese dim sum staple? Happy magic. We married the two, creating this tender baked pastry filled with mustard, pastrami, sauerkraut and Swiss cheese. Pair this two-bite snack with a mug of beer, and leave your guests thinking you’ve just recreated one of those famous chef recipes.—Jessica Battilana

Reuben “Bao” with Pastrami and Sauerkraut

Makes 10 small buns

  • 1 Pillsbury Crescent dough sheet (8 oz package)
  • 1 1/2 tbspn Dijon mustard
  • 2/3 cup shredded Swiss cheese
  • 3 slices Pastrami or corned beef, chopped
  • 1/2 cup well-drained Sauerkraut
  • 1/2 tbsp Caraway seeds

Preheat the oven to 375°F. Unroll the dough onto a work surface. Using a 3-inch round cutter, cut 10 rounds from the dough. Spread some mustard in the center of each round, leaving a 1/2-inch border on all sides. Top with some of the pastrami, sauerkraut and cheese, dividing evenly. Gather the dough up and around the filling, pleating and twisting into a sealed topknot. Transfer to a parchment-lined baking sheet, sprinkle with caraway seeds, and bake until golden brown for about 13 minutes. Remove from the oven and serve warm.

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