This Rawsome Vegan Life: KALE + EDAMAME DUMPLINGS w/ SIMPLE DIPPING SAUCE

By andreajayros

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)

Details

Servings 1
Adapted from thisrawsomeveganlife.com

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.