Pan-Seared Black Bean Dumplings
Makes 4 Servings (12 Dumplings)
Preparation Time: 45 Minutes
1 cup canned or cooked, drained andmashed black beans
1/2 teaspoon ponzu sauce
(Japanese unsweetened citrus juice), or fresh lime juice
1/4 cup tahini (sesame paste)
2 tablespoons trimmed and thinly sliced scallions
1 tablespoon chili garlic paste
1/2 teaspoon rice wine vinegar
12 tablespoons round wonton wrappers
1 tablespoon tamari soy sauce
Dumpling Dipping Sauce, for serving
1 tablespoon rice wine (mirin)
In a mixing bowl, blend all the ingredients together except for the
wonton wrappers and dipping sauce.
Lay out the wrappers on a flat clean surface. Add approximately 1
teaspoon of mixture in the center of each skin. Brush a light coating of
water around the edges of the skins and fold over to form a half moon.
Repeat with the remaining wrappers and filling. Seal tightly with your
fingers or use a fork to pinch the ends together. Refrigerate until ready to
use.
Preheat the oven to 350 F. Spray a nonstick skillet with canola oil
spray, set over medium heat, and cook 6 dumplings at a time. Brown each side
2 to 3 minutes. Finish cooking on a baking sheet in the oven for 5 minutes
to warm the centers. Serve with dipping sauce.
Jenn B aka Mom2Sam and Tiny
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