Part 3 of 3: Experience Their Versatility
Time for something extra cozy. My third recipe using a blend of Sprout Organic Farms’ Microgreens I wanted to make something truly crave-able. I’m notorious for buying kitchen gadgets when I know I want them but then never use them for months. My bamboo steam basket is the perfect example of this. After going on an accidental dumpling tour the last few months of travel I decided now was the time to put it to good use. These little dumplings are stuffed with a blend of veggies including fresh zucchini and shiitakes in a warm coconut curry broth. These little guys have become a favorite of mine and I hope you get a chance to make them and love them as much as I do. This recipe makes plenty of dumplings to share or you can even freeze for later use.
Zucchini and Shiitake Dumplings with Microgreens in a Coconut Curry Broth
Ingredients
Dumpling Filling:
1 large zucchini or 2 small chopped small
3 cups chopped shiitake
1 ½ cups shredded savoy or napa cabbage plus extra leaves for your bamboo basket
1 tbsp minced ginger
2 green onions chopped
1 tbsp Sesame Oil
20-25 Vegan Dumpling Wrappers
Marinade:
2 tbsp liquid aminos
2 tbsp maple syriup
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp siracha
½ lime juiced
Coconut Curry Broth:
1 small onion minced
1 tbsp sesame oil
1 tsp pepper
1 tsp ginger
3 tbsp green curry paste
½ cup cherry tomatoes cut in half
½ lime juiced
3 cups veggie broth
1 can full-fat canned coconut milk
Sprouts Organic Microgreens (I used a blend of pea and daikon for this dish)
Prep your marinade. In a small bowl combine liquid aminos, maple syrup, sesame oil, rice vinegar, sriracha, and lime. Whisk until incorporated and set aside.
Heat 1 tbsp of sesame oil in a hot wok or pan on medium-high heat. Add the zucchini, shiitake and ginger and cook for 3-5 minutes. Add the cabbage and marinade into the pan and cook until cabbage is soft and marinade is incorporated. Another 3-5 minutes. Keep warm on low heat until ready to use
Start your coconut curry broth. Heat sesame oil on medium heat in a medium-sized saucepan and add onions. Cook until soft, 3-5 mins. Add pepper, ginger and green curry paste to the mixture and incorporate for another 2 minutes. Add cherry tomatoes, lime juice, veggie broth, and coconut milk. Turn the heat up until it comes to a boil. Then reduce to a simmer for 15 mins to let flavors develop.
Time to assemble your dumplings.
Step 1 - Have a clean surface and a small bowl with water. Layout a few of your dumpling wrappers and place about a tablespoon of the filling in the center of the wrapper
Step 2 - Use a finger to line the edges of the dumpling wrapper with water. This is the “glue” for your dumpling wrapper. Fold the wrapper in half, pressing the center together
Step 3 - Fold in the ends of the wrapper as shown in the image
Step 4 - Create two pleats near the top to secure the dumpling filling
Repeat steps and set aside on a plate until ready to steam
Reuse the empty pan used for your mixture and fill with 1-2inch of water. Place the pan on the burner on medium-high heat. Prep your bamboo baskets and line them with extra leaves of cabbage. This will just help so the dumplings do not stick to the basket. Depending on your basket size you should be able to fit about 9 dumplings into each shelf. Steam dumplings for about 3-4 minutes.
To assemble your dish laddle the broth into a bowl, add fresh steam dumplings and top with the bright flavorful bursts of microgreens from Sprout Organic Farms. Enjoy immediately. So put on your comfy pants and get cozy.
Here are a few more photos from my visit to Sprout Organic Farms.
