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Spicy Carrot Dumplings

Spicy Carrot Dumplings Recipe - These dumplings are spicy and a little smoky and have a tender texture. Blistering jalapeño peppers over a gas flame is a quick way to transform them into something new, and since jalapeños can vary a lot in terms of spiciness, it’s important to taste as you go (it’s easier to add than take away). If you serve the dumplings over salad, garnish liberally with fresh herbs like basil and mint, and sprinkle with chopped roasted peanuts. You can also serve them as a snack or starter drizzled with the peanut dressing from the Gado-Gado recipe on page 64.

Spicy Carrot Dumplings Recipe


  • 4 medium carrots (6 to 8 ounces total), sliced into ½-inch-thick rounds
  • 1 jalapeño pepper
  • 2 scallions, green and white parts, thinly sliced
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • ½ teaspoon fine sea salt
  • Pinch of sugar
  • Freshly ground black pepper
  • 3 tablespoons minced fresh cilantro
  • 3 tablespoons chopped roasted peanuts
  • 25 to 30 round or square thin dumpling wrappers
for the bowls
  • Fragrant Wonton Soup, Green Salad with Honey-Soy Vinaigrette, or Toasted Quinoa with Massaged Kale

How to make Spicy Carrot Dumplings

  1. Bring about an inch of water to boil in a saucepan fitted with a steamer basket. Add the carrots, cover, and steam until completely tender, 5 to 8 minutes. Remove the carrots and let cool.
  2. Meanwhile, roast the jalapeño directly over the flame of a gas burner, turning it periodically, until blackened and blistered all over, 4 to 7 minutes. You can set a metal cooling rack—one that you don’t mind taking on some burn marks—on the burner and then set the jalapeño on it, or you can hold the pepper in the flame with heatproof tongs. (Alternatively, if you don’t have a gas range, preheat the broiler to high. Set the jalapeño on a baking sheet or in a skillet and place it close to the heat source. Roast, turning periodically, until blistered all over.)
  3. Transfer the jalapeño to a bowl and cover tightly with plastic wrap. Let stand for 10 minutes, or until cool enough to handle. Gently rub off the blackened skin. Split the jalapeño lengthwise, trim out the seeds and ribs, and then finely chop. Taste a piece—if it’s uncomfortably spicy, start with only half of the jalapeño in the next step, and add more as needed. (Wash your hands immediately after handling the jalapeño.)
  4. Place the carrots, jalapeño, scallions, garlic, oil, lime juice, salt, sugar, and a few grinds of black pepper in the bowl of a food processor. Pulse until coarsely mashed. Stir in the cilantro and peanuts. (You can also mash carrots in a mixing bowl with a fork—you should have pieces no larger than peas.) Taste for seasoning and add salt, black pepper, lime juice, sugar, or any reserved jalapeño, as needed.
  5. 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 moistened clean towel for the assembled dumplings.
  6. Fill and shape the dumplings (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.
  7. To steam the dumplings: Heat about ½ inch of water in a skillet until simmering. Lightly grease the layers of a stacking steamer unit, then arrange the 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.
  8. To boil the dumplings: With the soup at a simmer, drop in the dumplings, cover, and cook for 2 minutes if the dumplings are fresh or 4 minutes if frozen. Fish them out of the soup with a spider skimmer or slotted spoon and divide the soup among four bowls.
  9. Make the bowls: Divide the salad or quinoa among four bowls. Arrange 6 dumplings on top of the salad or quinoa in each bowl, or float them in the soup and serve immediately.