The simplified version.
This month’s local recipe comes from Sonya Sanford, a Portland-based writer, culinary educator, and recipe developer whose work celebrates seasonal ingredients, modern Jewish food, and the flavors of her Soviet roots. Her debut cookbook, Braids: Recipes from My Pacific Northwest Jewish Kitchen, is a love letter to home cooking that feels thoughtful, approachable, and deeply personal. From years spent cheffing and developing recipes to founding Beetroot Market & Deli and co-hosting the Food Friends podcast, Sonya brings heart, history, and ease to everything she cooks, including this dish-worthy recipe.
Ingredients (Simplified) Dumplings
1 lb ground beef or lamb
1 small onion, grated or finely chopped
½ cup parsley, chopped
2 tsp kosher salt
1 tsp sweet paprika
1 package wonton wrappers (about 50)
Tomato Broth
¼ cup olive oil
4 cloves garlic, minced
⅔ cup tomato paste
2 large tomatoes, diced (or 4 Roma)
2 tsp sweet paprika
Pinch of red pepper flakes
4 cups chicken or beef broth
1 tbsp red wine or sherry vinegar
Salt + pepper
Optional Toppings
Parsley, cilantro, mint, sumac, Aleppo pepper, olive oil
How to Make It (Easy Steps)
Make the broth: Heat olive oil in a pot, add garlic, and cook for 1 minute. Stir in tomato paste and cook until darker and caramelized. Add tomatoes, spices, and broth. Simmer for 30 minutes. Finish with vinegar. Keep warm.
Make the filling: Mix beef/lamb, onion, parsley, salt, and paprika. Don’t overmix.
Form the dumplings: Place a teaspoon of filling in each wonton wrapper. Pinch the corners together into a little pouch. (They don’t need to be perfect, just sealed.)
Cook the dumplings: You can boil (4–5 minutes) or steam (8–10 minutes). Cook until the meat is fully done and the wrappers are tender.
Serve
Ladle warm tomato broth into bowls.
Add dumplings.
Top with herbs, sumac, or olive oil if you want to feel fancy.
Local Vibe Notes
Make extra and freeze them, future-you will be thrilled. This dish is meant to be shared, preferably with someone helping you fold. The broth gets even better the next day.
You can learn more about Sonya and her craft by visiting her website or grab a copy of her new cookbook here.