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Dairy Free

Peanut Butter Dumplings

with Sesame Green Beans

Cooking time

40 minutes

Servings

2 / 4

Calories

700 /serving

We must admit that we are pretty proud of our dumpling skills in the Goodfood test kitchen, but we think we’ve truly outdone ourselves with this latest version. Delicate dumpling wrappers are stuffed with an all-vegetable filling of sautéed napa cabbage, shiitake mushrooms, ginger and scallions. Served with sesame green beans and an incredible peanut dipping sauce that can be customized according to your spicy tolerance, this culinary masterpiece will leave you speechless!

We will send you:

  • 225g Green beans
  • 2 Garlic cloves
  • 20g Ginger
  • 2 Scallions
  • 150g Shredded Napa cabbage
  • 85g Shiitake mushrooms
  • 45ml Soy sauce reduced in sodium
  • 15ml Sesame oil
  • 14g Honey
  • 9g Black & white sesame seeds
  • 20 Dumpling wrappers
  • 60g Peanut butter
  • 1g Chili flakes

You will need:

Small pot
Large nonstick pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
6 g
Sodium
1250 mg
Total Carbs
78 g
Sugars
15 g
Protein
21 g
Fibres
8 g
Preparation
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Mise en place
Preheat the oven to 425°F. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Cut off and discard the mushroom stems; thinly slice the caps. Mince the garlic.
a picture
Roast the green beans
On a lined sheet pan, toss the green beans and garlic with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring once, 8 to 10 minutes, until tender. Remove from the oven and sprinkle with ½ the sesame seeds and ½ the green tops of the scallions.
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Make the filling
In a large nonstick pan, heat a drizzle of oil on medium-high. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the mushrooms, cabbage and ½ the soy sauce; season with S&P. Cook, stirring occasionally, 4 to 5 minutes until the vegetables have softened. Transfer to a bowl, wipe out and reserve the pan.
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Make the sauce
While the filling cooks, in a small pot, combine the peanut butter, honey, sesame oil, remaining soy sauce, as much of the chili flakes as you’d like and ¼ cup of water (double for 4 portions). Bring to a simmer and cook, stirring occasionally, 3 to 4 minutes, until thoroughly combined and slightly thickened; season with S&P to taste.
a picture
Assemble the dumplings
Fill a small bowl with lukewarm water. Place 5 dumpling wrappers at a time on a clean, dry work surface. Spoon about 1 tsp of the filling into the centre of each wrapper. Working one at a time, use your fingers to lightly moisten the edges of the wrappers with water. Pull the edges of the wrapper up around the filling, twisting them at the top to create a little purse.
a picture
Cook the dumplings & serve
In the same pan, heat a light drizzle of oil on medium-high. Add the dumplings (in batches, if necessary) in a single, even layer and cook, 2 to 3 minutes or until the bottoms are golden brown. Add ¼ cup of water and cover the pan. Let cook, 3 to 5 minutes, until the dumplings are cooked through. Divide the finished dumplings and sesame green beans between your plates. Serve with the peanut dipping sauce on the side and garnish with the remaining sesame seeds and remaining green tops of the scallions. Bon appétit!