Brooklyn Chop House has fresh take on diner classics

Brooklyn Chop House is a unique restaurant that's famous for transforming classic dishes. Gorgeous location, landmark, interesting name. What's behind it?

Stratis Morfogen, the managing partner of Brooklyn Chop House, said his family owned several chophouses from 1950 to 1985, so this one is kind of a tribute to his father and those chophouses. It's part lodge, a little rustic, and tavern-y.

The kitchen is where it all goes down, Brooklyn Chop House is famous for dumplings, but creative dumplings.

Finally, it was time to taste this holiday feast. The Brooklyn Chop House interpretation of a holiday spread includes roasted Peking duck, turkey dumplings, salt-and-pepper lobster, and dry-aged porterhouse steak. The French onion soup dumplings are stuffed with gruyere, beef broth and caramelized onions.

East meets West in the most delicious way at Brooklyn Chop House. So whether you come to Brooklyn Chop House and try one of these on your own. It's got to be a great holiday.





Makes 12 Dumplings


1 pack pre-made dumpling skins


For the filling:

1 lb cooked, shredded turkey

9 lettuce leaves, chopped

½ tomato, finely chopped

4 oz cooked or raw bacon, chopped (depending on desired crispiness)

1 large egg, lightly beaten

1 tsp kosher salt

4 scallions, thinly sliced


For the plum sauce:

4 garlic cloves, minced fine

½ oz fresh ginger, minced

1 small onion, minced

1 cup brown sugar

2 cups of water

2 tbsp teriyaki sauce

1 tsp sesame oil

2 tbsp soy sauce

½ tsp crushed dried chili

3 lbs plums, pitted and chopped

1 lemon, juiced

1 tbsp cornstarch

1 tbsp water


For the dumplings:

1. In a large bowl, knead the turkey with salt, scallion, bacon and egg.

2. Line a baking sheet with wax paper and sprinkle with flour. Place 12 dumpling skins on the wax paper. Spoon 1 tablespoon of the filling onto the center of each skin, topping with lettuce and tomatoes. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. By the pleated edge, pick up each dumpling and transfer to the baking sheet and pressing down lightly to flatten.

4. In a nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned. Add ½ cup of water, cook and cover until the filling is cooked through. Uncover and cook until the bottoms are well browned and transfer to a plate.

For the plum sauce:

1. Combine garlic, ginger, onion, brown sugar, water, teriyaki sauce, sesame oil, soy sauce, chili, plums and lemon in a pot and bring to boil. Simmer for 30 minutes.

2. Mix water and cornstarch.

3. Combine the solids from the pot with the cornstarch mixture in a blender, and put back with the liquid and let it simmer until thickened.



4 Granny Smith apples, peeled and cut into ½-inch pieces

2 tbsp butter

¾ cup brown sugar

½ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp ground nutmeg

¼ tsp powdered sugar

¼ cup chopped walnuts

20 wonton wrappers

In a medium skillet, melt the butter over medium heat. Add the apples, brown sugar, and spices and cook down until the apples are soft, approximately 10-13 minutes.  On a clean work surface or cutting board, place one wonton wrapper so that a corner is facing you (it should look like a diamond). Add a large teaspoon of the apple mixture to the center of the wonton wrapper. Using your finger, rub the edges of the wrapper with water. Fold the wrapper in half, away from you, to create a triangle, pressing on the edges firmly to seal. Continue this process with the remaining wrappers.  Add canola oil to a large heavy-bottomed skillet, approximately ¾ inches high. Heat the canola oil in a over medium-high heat. Working in small batches of 4, fry the wontons until golden brown and crispy, for about 2 minutes. Remove to a paper lined plate to drain. Sprinkle w shaker equal parts of cinnamon & powdered sugar. Serve immediately with vanilla ice cream.