I love pretty much any form of Asian cuisine that doesn’t require meat. Noodles? Yes. Rice? Yes. Tofu stuff? Yes again. Give me all the food! Recently Brian and I went to the best Asian fusion restaurant (during our trip to Charleston, post coming soon) and I’ve been inspired ever since to create more fresh and Asian inspired tasty dishes. Hence this post for easy delicious Asian inspired tortellini dumplings. Yum.
Confession: I can never find dumpling wraps! They are for some reason never carried in my local stores (and I’ve lived in a billion places) and I’m not making those suckers myself. No way. I’m not great at thin dough. It’s simply not my forte. My solution for my problem is not to make actual dumplings, but to use wonton wrappers (so easy to find) to make a dumpling style tortellini.
Another confession: I don’t know what the hell I’m doing. I am by no means a chef of any kind. Regardless of this fact, these tortellini dumplings are delicious.
So this recipe is so easy, literally throw some good stuff in a blender, blend, roll into tortellinis, and boil. Meal complete.
What you’ll need:
- 5 baby carrots
- 2 stalks celery
- White or black pepper (I used white)
- Salt
- Tamari (low sodium soy sauce)
- Garlic
- Green onion
- Cabbage
- 1 package of Gardein Sweet and Sour Porkless Bites
- Onion powder
- Rice vinegar
- Sriracha
- Jalapeno
That’s it, just a whole lot of nutritional goodness.
Let’s get started.
First rip off 5 cabbage leaves, toss them in the blender. Toss in the carrots (whole) chop the onion (1) into quarters and toss that in, then the seeded jalapeno, the celery (2 stalks) chopped into quarters, then blend till pasty. put all of that goodness in a bowl and set aside. Then add the entire package of Porkless Bites into the blender (sans sauce) and blend till crumbled and pasty. mix the two pastes together in your bowl thusly, add seasonings.
Seasoning goes like this: 1tsp pepper, 1 tsp salt, 1 tsp tamari, 1 tsp vinegar, 2 tsp sriracha, 1/2 tsp onion powder, 2 tsp minced garlic. Mix
Now grab that package of wonton wrappers. Take 4 at a time (speeds things up) and lay them in the formation of a larger square 2 in a top row, 2 right below. Add 1 tsp of the filling you just mixed up to each wrapper.
Wet 2 sides (triangle style) of the wonton wrapper with water, then take the other 2 sides and fold them atop the wet edge forming a triangle. Press the wet edge to the dry edge smooshing the wrapper slightly together.
Now you roll. Roll the tip of the triangle over like this, wet underneath.
Now roll into a pinwheel gently, wetting the connecting points. Should look like this picture below. Be very gentle or the center will split and all your stuff will come out. No bueno.
Next you’ll fill a pot with lightly salted water, and bring to a boil. Insert the dumplings with a slotted spoon.
Boil till ready. They’re ready when they float to the top of the water. Stir occasionally as some may stick to the bottom.
When ready remove from water and serve with your favorite sauce. I use my chili garlic sauce, recipe here. This time I used my chili garlic sauce to coat, then drained and added 2 tsp of Singapore sauce.
I also topped with mung bean sprouts for a healthy crunch. Delish!
- Wonton wrappers
- 1 package Gardein Porkless Bites
- 5 cabbage leaves
- 2 tsp sriracha
- 1 green onion (chopped into quarters)
- 2 stalks of celery (chopped into quarters)
- 5 baby carrots
- 1 seeded jalapeno
- 1 tsp rice vinegar
- 1 tsp tamari (low sodium soy sauce)
- 1 tsp black or white pepper
- 1 tsp salt (I use Himilayan pink)
- ½ tsp onion powder
- 2 tsp minced garlic
- Add veggies to your high speed blender. Blend until they have become a nice paste. Transfer to bowl and set aside.
- add contents of Gardein Porkless Bites package to your blender (not the sauce packet) and blend until a paste is formed, add to veggie paste bowl.
- Mix the veggie paste, seasonings (including the soy, garlic, and vinegar), and Porkless bites together.
- Get out 4 wonton wrappers, add 1-1½ tsp filling to the center of each wrapper. Wet the top 2 edges with water, and fold the bottom 2 edges over the top 2, forming a triangle. Press edges together to seal. Roll wontons (wetting the tip of the triangle) till a tube is formed, the tip should be rolled over the top of the base, then roll like a pinwheel (gently or the filling will rip out the back) wetting where needs be as you go to ensure the wheels stick.
- Boil lightly salted water, add wontons using a slotted spoon. Boil till they float, then remove using the slotted spoon. Stir occasionally to ensure wontons aren't sticking to the pan.
- Top with chili garlic sauce, mung bean sprouts (optional) and or your favorite Asian hot sauce (my favorite is Singapore).
- Enjoy!
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