Mixed Vegetable Curry Dumplings

November 07, 2018

Yields: Approximately 5-6 cups filling
Created by: Virtual@Vegan

Ingredients:
2 1/3 cup diced yellow carrots
1 cup diced red onion
1 ¾ cup diced russet potato
1 ½ cup chickpeas
2 cups bok choy
2-3 cloves garlic (minced)
1 cup water
1 tsp garlic powder
1 tsp cayenne powder
Pinch of salt
Pinch of pepper
1 lemon
Dumpling wrappers 

1. Dice the carrots, potato, and onion then set aside in a bowl with the chickpeas.
2. Add in the minced garlic, garlic powder, cayenne powder, salt and pepper then begin cooking in a pot on the stove on medium-high for about 30 minutes until everything is fully cooked and soft
3. During the last 5 minutes of the cooking, add the bok choy and juice the lemon (you can keep the entire lemon including the peel in the filling for extra flavor while serving)
4. Allow the filling to cool for a few minutes so that it is not steaming hot when you fill the wrappers
5. Being to boil a pot of lightly salted water
6. Fill the dumpling wrappers with about 1 tsp of filling per dumpling but it depends which wrappers you are using; seal them shut by wetting the edges and pressing down with a fork
7. Gently drop the dumplings in the boiling water for about 2 minutes until translucent and enjoy with any favorite condiments

 

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