First off let me just say that greens sautéed in garlic ALWAYS taste amazing. Add them to pasta, in quiche, in an omelette, mixed in rice, no matter where these delicious greens are added that dish is going to taste wonderful. It is no surprise then these dumplings should taste so great! Greens such as mustard greens, Swiss chard or kale all sautéed with garlic and a few crunchy snow peas – yummy this veggie mix is!
Flavored with lots of garlic, soy sauce and a touch of honey, these dumplings taste so good that your family will clean out the entire batch in one sitting. Want to make these dumplings even more delicious? Serve it alongside a delicious sesame peanut sauce that is so easy that all you do is cook all the ingredients together and serve.
Our daughter Anjali made these delicious dumplings for our Christmas dinner and they tasted better than we ever imagined. So flavorful and easy to make, we made them again this past weekend!
Cook’s Notes: There are a couple of modifications that we made to the recipe. As we couldn’t find black bean sauce we substituted with a vegetarian stir fry sauce. The second modification is I had lots of kale and Swiss chard growing in my veggie patch and used those instead of mustard greens. The other recommendation I have is to add crumbled extra firm tofu to make these dumplings more plump and substantial.
An awesome recipe with all things good for you such as super greens, ginger and garlic, give these dumplings a try! Garlicky Greens Dumplings on Vegetarian Times.com
GARLICKY GREENS DUMPLINGS & SESAME SAUCE
Makes about 32
Garlicky Greens Dumplings on Vegetarian Times.com
- 2 tsp. hot sesame oil
- 4 cups snow peas, thinly sliced crosswise
- 8 cups mustard greens, stems removed, leaves coarsely chopped
- 1/4 cup minced green onions
- 6 cloves garlic, minced (about 2 Tbs.)
- 2 Tbs. black bean sauce or use sweet chili sauce or any Asian stir fry sauce
- 1 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. honey
- Cornstarch for dusting pan or use all purpose flour
- 32 gyoza wrappers
- 1 large egg, lightly beaten
- 1/4 cup low-sodium vegetable stock
- 2 Tbs. tahini
- 1 Tbs. creamy peanut butter
- 1 Tbs. honey
- 1 Tbs. grated fresh ginger
- 2 tsp. low-sodium soy sauce
- 1 tsp. rice vinegar
- Make Sesame Sauce: Whisk all ingredients in small pan, and bring to a boil. Reduce heat to medium-low, and whisk until thickened, 1 to 2 minutes. Remove from heat. Cool, and serve in small dipping bowls.
- Make Dumplings mixture: Heat oil in large wok or skillet over medium-high heat. Add snow peas; stir-fry until softened, about 3 minutes. Lower heat to medium; add mustard greens, and cook until just wilted, 7 to 10 minutes. Stir in green onions, garlic, bean sauce, tamari and honey. Add crumbled tofu at this point if using. Cook, stirring occasionally, 7 to 10 minutes, until no liquid remains.
- Stuff the wonton wrappers: Dust baking sheet with cornstarch or flour or use a parchment paper. Arrange several gyoza wrappers on work surface. Put 1 Tbs. filling in center of each, and brush egg on half of edge. Bring edges together to form half-moon shape, and press to seal. Place dumplings on baking sheet; cover loosely with plastic while assembling the rest. Cover tightly with plastic until ready to steam.
- Steam Dumplings: Lightly oil heat-proof plate or metal steamer insert. Cook dumpling for 8 minutes.
- Serve warm dumplings with with hot sauce.
For more vegetarian dumpling recipes such as eggplant dumplings and even apricot dumplings! Check out Fun Yum Dim Sum Recipes on vegetariantimes.com.