This dumpling recipe is surprisingly easy, but the results are so impressive. The filling comes together in a snap in the food processor, the dumplings cook through in less than five minutes, and the dipping sauce is just whisked together in a bowl. That's it! Make them and eat up!
Kale Edamame Dumplings With Simple Dipping Sauce [Vegan]
- 3 cups kale, lightly steamed
- 1 cup edamame beans, steamed
- 2-3 garlic cloves, chopped
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 2 green onions, sliced
- Salt and pepper, to taste
- 1 tablespoon maple syrup
- Black sesame seeds (optional)
- Around 15-20 vegan dumpling skins (look for them in the freezer section in your local Asian supermarket)
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1/4 teaspoon chipotle powder
- 1 tablespoon rice vinegar
- Blend all ingredients together in a food processor until you get a chunky paste. Taste and adjust accordingly.
- Place about a tablespoon of the filling on each dumpling skin. Moisten the edge of the skin halfway around with some water with your fingers. Fold over, creating a half-moon shape. Press firmly and create small folds along the edge.
- Steam the dumplings until the skin is somewhat transparent, about three to five minutes. If you don't have a steamer it's ok to fill the bottom of a pan with water and steam the dumplings, covering the pan with a lid.
- Garnish with sesame seeds.
- Stir all ingredients together in a small bowl.