Seasonal Recipes

Kale & Edemame Dumplings with a Simple Sauce



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)
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)

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.