Chickpea Dumplings

Ingredients: (serves 4)

1 cans of organic chickpeas
3 handfuls of spinach
5 shitake mushrooms
1 large white onion
1/2 cup of cabbage (red or white)
2 cloves of garlic
Pinch of salt
½ tsp cumin
1 tbsp tamari
1 1/2 tsp sesame oil
1/2 pack of dumpling wrapper (these are round and normally in the fridge section of major food stores)

Dipping Sauce

¼ cup tamari
2 tbsp sesame oil
1 tsp minced garlic
1 tsp chili flakes
1 tsp sesame seeds

To Serve:
1/2 cabbage (red or white)
Bunch of silver beet or kale
Squeeze of lemon juice
1/4 cup miso paste

 

Method:

1) Combine the ingredients for the dipping sauce in a bowl, whisk and set aside.
2) Drain and rinse the chickpeas.
3) Finely dice the spinach, mushroom, onion, cabbage, and garlic.
4) Heat a pan and sauté the diced spinach, mushroom, onion, cabbage, and garlic with the cumin until soft and aromatic, allow for any residue to evaporate.
5) Place the chickpeas into your food processor and pulse to a crumb. Add the sautéed vegetables, tamari, and sesame oil and blend creating a paste.
6) Prepare your dumpling station with a lined baking tray, 1 cup of water, your dumpling wrappers, and your dumpling mix.
7) Layout 5 dumpling wrappers at a time and build your dumplings by placing 1 tbsp of mixture into the middle of each wrapper. Line the edges with water. Pick up each dumpling and slowly fold the edges together from left to right creating a gathering at the top. Place the flat bottom down on the tray with the gathering to the sky.
8) Continue this process until the mixture is finished.
9) To cook, heat the sesame oil in a large non-stick pan and place the dumplings bums downs in a circle. Ensure to leave a small gap between the dumplings as they will expand. Pour ½ – ¾ cup of water over the dumplings and place a lid on top. Once the water has evaporated (5-8 minutes) remove the lid and let the bottoms crisp (1-2 minutes).
10) Thinly slice the cabbage and the kale or silver beet, place them in a hot pan with 1/2 tbsp sesame oil, 1/4 cup water, and a squeeze of lemon juice. Once sautéed, pour over 3 cups of water. Bring to a boil.
11) Once the dumplings are cooked, remove them from the pan by slowly sliding a spatula under each dumpling, they will now slide out of the pan and onto the plate. Another option is to place a plate on top of the pan and flip the pan. This means the crispy bums will be showing.
12) Place the miso paste into a sieve and use a spoon to push the miso paste into the hot water to make your soup.
13) If you prepare more than one serving of the dumplings then leave the extra dumplings on an oven tray and place it in the freezer ensuring that each dumpling is not touching each other. Once frozen you can store the dumplings in an airtight freezer bag.
14) To defrost, remove the desired amount from the freezer and place on a plate not touching, leave to defrost for 1 hour and follow steps 9-11 to cook them.

These are best cooked fresh or can last in the freezer for 6 months.