Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice