Zucchini, Pepper and Tempeh Dumplings with Scallion Wrappers and Creamy Avocado or Soy Ginger Dipping Sauce

Ingredients for Scallion Wrappers

2 cups all purpose Flour

3/4 cup very hot..not boiling..water

1/2 tsp olive oil

Small handful thinly sliced scallions

Pinch salt

Ingredients for filling

1-8ounce block Tempeh cubed

1 cup assorted yellow and orange pepper thin sliced

1 cup sliced zucchini

2 cloves sliced garlic

2 or 3 scallions white and green thin sliced

1/2 cup fresh basil packed and chopped

1 tsp kosher salt

1 tbsp extra virgin olive oil

Ingredients for Avocado dipping sauce

1 Avocado

1 lime juice and zest

2 small cloves of garlic

 1/4 small Vidalia onion

2 tbsp Extra virgin olive oil

3 tbsp cold water

Salt and pepper to taste

Ingredients for Soy Ginger dipping sauce

See our recipe for Steamed Vegetable Dumplings with

Directions for Scallion Wrappers

See our video and recipe for Steamed Vegetable Dumplings to watch how to prepare Dumpling dough…Once dough has rested…add sliced scallions to dough and work through until well distributed..and set aside

Directions for Filling

In a wok on med/high heat coated with oil add garlic and Scallion and sauté 1-2 minutes…add Tempeh, peppers and zucchini and salt and cook 5-7 minutes until cooked through…add basil and cook for an additional minute and remove from heat…once cooled pulse mixture in a food processor until desired consistency is reached…

Directions for Avocado dipping sauc

In a food processor combine all ingredients and blend until desired consistency..check for seasoning..refrigerate before serving

Assemble dumplings..

On a lightly floured surface tear off a small pice of dough and using a small rolling pin roll out Scallion dough until very thin..using a round cookie cutter cut a circle…lightly fill Dumpling and wet 12 of outer edge with water…fold over and pinch sides and crease with the back of a fork and repeat.keep prepared dumplings covered with a damp cloth so they do not dry out…Heat a bamboo steamer and steam dumplings for 5 minutes..then transfer to to a non stick pan coated with oil and allow to brown gently..Serve immediately



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