Food,  Vegetarian

Veggie Dumplings in Peanut Butter Sauce & Sesame Green Beans

So if you’ve been following my blog for a while you’ll know that I absolutely  love peanut butter.  I’ve never made dumplings from scratch and I have to say that they’re most definitely worth the little bit of extra effort to put together.  These tiny little parcels are packed full of mouth-watering flavor.  This recipe serves 2, you can always multiply the recipe to make as many as you need though.
 
Picture 

 
Picture 

 
Picture 

 
Picture 

 
Picture 

 
Picture 

 

Veggie Dumplings in Peanut Butter Sauce ​& Sesame Green Beans

Course: Main Course
Cuisine: Chinese
Servings: 2

Ingredients

Roasted Beans:

  • 1 cup Green beans ends trimmed
  • 2 Garlic cloves crushed
  • 1 tsp black and white sesame seeds

Dumpling Filling:

  • 1 tbsp Ginger minced
  • 2 Scallions sliced and separated greens/whites
  • 3/4 cup  shredded napa cabbage any cabbage works
  • 2/3 cups Shiitake mushrooms thinly sliced
  • 1 tbsp Soy sauce reduced in sodium
  • 2 tsp black & white sesame seeds
  • 20 Dumpling wrappers

Peanut Butter Sauce:

  • 1/2 cup Peanut butter
  • 1 tbsp Sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • pinch of chili flakes
  • Oil
  • Salt & pepper

Instructions

Beans:

  • Preheat the oven to 425°​
  • On a lined sheet pan, toss the green beans and garlic with a drizzle of oil and season with salt and pepper.
  • Arrange the beans in a single layer and roast in the oven for about 10 minutes (stir them once and bake until tender).
  • Remove from the oven and sprinkle with sesame seeds and half of the green tops of the scallions.

Peanut Butter Sauce:

  • Combine all of the sauce ingredients along with 1/4 cup of water and bring to a simmer.
  • Cook for 2-3 minutes until all the ingredients are combined and the sauce has slightly thickened.

Dumplings:

  • In a large non-stick pan, heat a drizzle of oil on medium-high. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant.
  • Add the mushrooms, cabbage and  soy sauce season with S&salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, until the vegetables have softened.
  • Transfer to a bowl and wipe out the pan.
  • Fill a small bowl with lukewarm water. Place 5 dumpling wrappers at a time on a clean, dry work surface. Spoon about 1 tsp of the filling into the center of each wrapper. Working one at a time, use your fingers to lightly moisten the edges of the wrappers with water. Pull the edges of the wrapper up around the filling, twisting them at the top to create a little purse.
  • In the pan used to make the filling, heat a light drizzle of oil on medium-high. Add the dumplings (in batches, if necessarin a single, even layer and cook, 2 to 3 minutes, or until the bottoms are golden brown.
  • Add ¼ cup of water and cover the pan. Let cook, 3 to 5 minutes, until the dumplings are cooked through. Divide the finished dumplings and sesame green beans between your plates.Serve with the peanut dipping sauce on the side and garnish with the remaining sesame seeds and green tops of the scallions
Recipe from Good Food

Leave a Reply

Your email address will not be published. Required fields are marked *