Directions
Subtitle: Kid-Friendly, Gluten-Free, High-Protein, Low-Carb, Vegan, Whole Foods Plant-Based, Quick & Easy
Description: These spicy vegetable dumplings are perfect for a fun family meal! Filled with a fusion of Indian and Mexican flavors, they’re gluten-free, high-protein, low-carb, vegan, whole foods plant-based, and so easy to make. Serve them with our creamy mango salsa for an extra kick.
Ingredients (makes about 24 dumplings):
For the filling:
* 1 cup cooked chickpeas (garbanzo beans)
* 1/2 cup cooked brown rice
* 1 small red bell pepper, diced
* 1 small green bell pepper, diced
* 1/4 cup frozen corn kernels (thawed)
* 1 small can black olives, drained and chopped
* 1 small can kidney beans, drained and rinsed
* 1 tablespoon fresh cilantro, chopped
* 1 teaspoon each ground coriander, cumin, paprika, garam masala, and onion powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the wrappers:
* 1 large collard green leaf, center rib removed and discarded
* 1 cup all-purpose flour
* 1/2 cup water
* 1 teaspoon sesame oil
Instructions:
1. Prepare the filling: In a large bowl, combine all the ingredients for the filling and mix well. Set aside.
2. Make the wrappers: Place the collard green leaf flat between two pieces of parchment paper. Add another piece of parchment paper on top of the collard green leaf, creating a sandwich. Using a rolling pin, roll out the mixture into thin circles, approximately 3 inches in diameter. Remove the top layer of parchment paper and set aside.
3. Assemble the dumplings: Place a tablespoon of the prepared filling at one end of each wrapper circle. Brush your fingers with water to moisten the edges. Fold the sides towards the center and press to seal. Pinch off any excess air from the top.
4. Cook the dumplings: In a large skillet over medium heat, warm 1 tablespoon of sesame oil. Arrange the dumplings in a single layer in the pan and cook without moving until golden brown on both sides, about 2-3 minutes per side.
5. To prepare the sauce: Combine all the ingredients for the sauce in a blender and puree until smooth. Adjust the consistency as desired with more lime juice or water.
6. Serve the dumplings: Divide the cooked dumplings among serving plates. Top each plate with a drizzle of the mango salsa and serve immediately. Enjoy!
Note: You can also freeze the uncooked dumplings before frying them. Simply place the dumplings on a baking sheet lined with parchment paper and freeze for about an hour. Once frozen, transfer the dumplings to a ziplock bag and store in the freezer for up to 3 months. When ready to use, thaw the dumplings overnight in the refrigerator and proceed with step #4.
Steps
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1
Done
|
Prepare the filling: In a large bowl, combine all the ingredients for the filling and mix well. Set aside. |
|
2
Done
|
Make the wrappers: Place the collard green leaf flat between two pieces of parchment paper. Add another piece of parchment paper on top of the collard green leaf, creating a sandwich. Using a rolling pin, roll out the mixture into thin circles, approximately 3 inches in diameter. Remove the top layer of parchment paper and set aside. |
|
3
Done
|
Assemble the dumplings: Place a tablespoon of the prepared filling at one end of each wrapper circle. Brush your fingers with water to moisten the edges. Fold the sides towards the center and press to seal. Pinch off any excess air from the top. |
|
4
Done
|
Cook the dumplings: In a large skillet over medium heat, warm 1 tablespoon of sesame oil. Arrange the dumplings in a single layer in the pan and cook without moving until golden brown on both sides, about 2-3 minutes per side. |
|
5
Done
|
To prepare the sauce: Combine all the ingredients for the sauce in a blender and puree until smooth. Adjust the consistency as desired with more lime juice or water. |
|
6
Done
|
Serve the dumplings: Divide the cooked dumplings among serving plates. Top each plate with a drizzle of the mango salsa and serve immediately. Enjoy! |
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7
Done
|
4. |
