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Pan-Seared Black Bean Dumplings
Marilu Henner's kids love these so much she featured them in her bestselling
book, Marilu Henner's Total Health Makeover. If you can't find the chili garlic
paste, you can replace it with 2 teaspoons of Thai chili paste and 1 teaspoon of
chopped garlic. These can also be steamed for a more traditional presentation.
1 cup canned or cooked, drained andmashed black beans
1/2 teaspoon ponzu sauce or fresh lime juice
1/4 cup tahini
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
In a mixing bowl, blend all the ingredients together except for the wonton
wrappers.
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.
Makes 4 servings12 dumplings.
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2 comments:
I used to make these all the time, but no longer have (or just can't find) Marilu's book, so thought I'd Google it to see what came up. Thanks for posting it! I'm so excited, I'm making them tonight!
We didn't have enough vegetables for my original plan to make dumplings tonight, so before I left the house this morning, I threw some black beans into a pot to make tacos this evening. On a whim, I googled "black bean dumplings," and this popped up. So happy to have my dumplings and eat them, too! Thanks for posting this!
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