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Sesame Beet Dumplings

Sesame Beet Dumplings - Beets and tahini are an unexpectedly terrific combination—sweet and earthy, succulent and creamy—with a buttery flavor and texture. You can steam or roast the beets yourself, which does taste the best, but for this recipe the vacuum pouches of cooked beets sold in the produce section of many grocery stores are a fine second-best option. If you use fresh beets with attractive greens still attached, serve the greens in place of or in addition to the Stir-Fried Bok Choy and Rice, cooking them just until wilted and silky, 2 to 4 minutes.

MAKES 25 TO 30 DUMPLINGS
Sesame Beet Dumplings Recipe

Ingredients

  • ½ cup finely shredded cabbage
  • ½ teaspoon salt
  • 8 ounces cooked beets, grated
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons well-stirred tahini
  • ½ cup minced fresh chives
  • 2 tablespoons toasted sesame seeds
  • Lemon juice, to taste
  • Pinch of sugar (optional)
  • 25 to 30 thin round or square dumpling wrappers
  • for the bowls
  • Stir-Fried Bok Choy and Rice, Toasted Quinoa with Massaged Kale, or Green Salad with Honey-Soy Vinaigrette

How to make Sesame Beet Dumplings

  1. Combine the cabbage and salt in a colander. Let stand for 20 minutes, until slightly wilted. Gently squeeze to extract excess moisture.
  2. Stir together the cabbage, beets, olive oil, cumin, and pepper. Fold in the tahini, chives, sesame seeds, and a squeeze of lemon juice. Taste and add more salt or lemon juice or a pinch of sugar, as needed.
  3. Set up your dumpling assembly station: Place a stack of dumpling wrappers on one end of a cutting board and cover with a lightly moistened towel or paper towel to prevent them from drying out. Place a small bowl of water and the dumpling filling within reach. Also set out a parchment-lined baking sheet and a moistened clean towel for the assembled dumplings.
  4. Shape the dumplings into half moons or triangles or nurses’ caps (see page 168), arranging them on the baking sheet as you go and covering with the towel to prevent them from drying out. If you’re not eating them immediately, place the tray in the freezer for 30 minutes, until the dumplings have firmed up, then transfer to an airtight container or resealable bag and keep them in the freezer until ready to serve.
  5. To steam the dumplings, heat about ½ inch of water in a skillet until simmering. Use a paper towel moistened with a bit of oil to lightly grease the layers of a stacking steamer unit, then arrange the fresh or frozen dumplings inside so that they’re not touching. Place the steamer in the simmering water. Cook for 3 minutes if the dumplings are fresh, or 5 minutes if frozen. Use caution when opening the steamer, as a cloud of steam will billow out.
  6. Make the bowls: Divide the bok choy and rice, quinoa, or salad among four bowls. Arrange 6 dumplings on top of the salad or grains in each bowl and serve immediately.