Asparagus Mango Dumplings With Coconut Basil Rice

Name: Asparagus Mango Dumplings With Coconut Basil Rice
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 asparagus, end removed; 59 milliliters basil, reserve some for plating and chop the rest; 1 teaspoon broth, powder; 2 red chili peppers, chopped; 118 milliliters cilantro, chopped; 1 teaspoon coconut butter; 1 teaspoon coriander seed; 1 teaspoons cumin seed; 1 teaspoons curry powder; 237 milliliters all-purpose flour; 4 garlic cloves, chopped; 5 garlic cloves, chopped; 2 teaspoons ginger, chopped; 118 milliliters mango juice; 227 grams oyster mushroom, separated into smaller pieces; 2 limes; 1 mango, chopped; 1 red onion, chopped; 1 teaspoons red pepper flakes; 237 milliliters rice; 1 leave red cabbage; 1 scallion, chopped; 3 scallions, chopped; 237 milliliters boiling water; 473 milliliters water; 473 milliliters whole wheat flour

Asparagus Mango Dumplings With Coconut Basil Rice might be just the main course you are searching for. This recipe makes 4 servings with 596 calories, 19g of protein, and 4g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you have coconut butter, rice, oyster mushroom, and a few other ingredients on hand, you can make it. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It is a good option if you're following a vegan diet.

Instructions

Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Wooden Spoon

Bowl

Let it rest in a covered bowl for 30 minutes.

Equipment you will use

Bowl

Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and saut for about three minutes.

Ingredients you will need

Broth

Onion

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Saut for another minute or two then add the scallions and cilantro and remove from the heat.Melt the coconut butter over medium heat making sure that it doesnt burn.

Ingredients you will need

Coconut Butter

Mushrooms

Green Onions

Cilantro

Chili Pepper

Garlic

Ginger

Spices

Juice

Mango

Equipment you will use

Frying Pan

Add the garlic and scallion and saut for about three minutes.

Ingredients you will need

Green Onions

Garlic

Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven.

Ingredients you will need

Red Pepper Flakes

Stock Powder

Red Cabbage

Basil

Lime

Water

Rice

Equipment you will use

Oven

Pot

Roll out your dough into a rope and tear of fist sized portion.

Ingredients you will need

Dough

Roll

Roll the dough into a ball and then press it together between to parchment sheet.

Ingredients you will need

Dough

Roll

Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape.

Ingredients you will need

Roll

Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking.

Ingredients you will need

Asparagus

Water

Remove the dumpling with tongs and if the rice isnt ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!

Ingredients you will need

Fresh Basil