- 1
4/5
(2 Votes)
Ingredients
- Filling:
- 3 cups kale, lightly steamed
- 1 cup edamame beans, steamed
- 2-3 garlic cloves, chopped
- 1 tbsp tahini
- 1 tbsp lemon juice
- 2 green onions, sliced
- Salt & pepper, to taste
- 1 tbsp maple syrup
- Black sesame seeds (optional)
- Sauce:
- 1 tbsp tamari
- 1 tsp maple syrup
- 1/4 tsp chipotle powder
- 1 tbsp rice vinegar
- Around 15-20 vegan dumpling skins (found 'em in the freezer section in an Asian supermarket)
Preparation
Step 1
To make the filling: blend all ingredients together in a food processor until you get a chunky paste. Taste and adjust accordingly.
Assembly: place about a tbsp 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 3-5 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.
To make the sauce: stir all ingredients together.