Asparagus Mango Dumplings With Coconut Basil Rice

May 19, 2023May 19, 20230 2
Asparagus Mango Dumplings with Coconut Basil Rice perfect for a light summer lunch or dinner
in Appetizer

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 cup boiling water
1 red onion , chopped
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1/2 teaspoon curry powder
5 garlic cloves , chopped
1 1/2 teaspoons ginger , chopped
2 red chili peppers , chopped
1/2 lb oyster mushroom , separated into smaller pieces
1/2 cup mango juice
1 mango , chopped
3 scallions , chopped
1/2 cup cilantro , chopped
1 teaspoon coconut butter
4 garlic cloves , chopped
1 scallion , chopped
1/2 teaspoon red pepper flakes
1/4 cup basil , reserve some for plating and chop the rest
1 cup rice
2 cups water
1 teaspoon broth , powder
6 asparagus , end removed
red cabbage leaf
2 limes

Nutrision Information

Servings Per Recipe
6
Calories
340
Sugar
4g
Fat
6g
Asparagus Mango Dumplings with Coconut Basil Rice is a fusion dish that combines the flavors of Asia and the Caribbean. The dumplings are made from wheat flour and stuffed with a mixture of oyster mushrooms, mango, scallions, and herbs. Asparagus adds a fresh flavor to the mix, while the coconut and basil rice provides a delightful creaminess. This dish is perfect for a light summer lunch or dinner, as it is both filling and refreshing. The sweet and fresh taste of the asparagus and mango makes it perfect for those who love sweet flavors. The dish has a lovely combination of textures, including the softness of the dumpling and the crunch of the asparagus. The red cabbage leaf adds a pop of color and crunch to the dish.

Instructions

1.In a large mixing bowl, combine whole wheat flour and all-purpose flour. Mix well.
2.Slowly pour boiling water into the bowl, stirring continuously until dough forms.
3.Knead the dough until it becomes smooth and elastic, cover and keep aside.
4.Heat oil in a pan, add onion, cumin seed, coriander seed, curry powder, garlic, ginger, and red chili peppers. Sauté until onions are translucent.
5.Add oyster mushrooms, mango juice, mango, scallions, cilantro, and coconut butter. Mix well and sauté for 2-3 minutes.
6.Cover and let the mixture simmer gently for 5-7 minutes.
7.In another pan, heat oil and add garlic and scallions. Sauté for a minute.
8.Add red pepper flakes, basil, rice, water, and broth powder. Mix well and bring to a boil.
9.Reduce the heat, cover, and simmer for 15 minutes.
10.Take the dumpling dough and roll it out into thin circles. Place a spoonful of the mushroom mixture and an asparagus spear in the center of each circle. Pinch the edges together to form a dumpling. Repeat with the rest of the dough and filling.
11.Steam the dumplings for 7-8 minutes or until fully cooked.
12.Serve hot with the coconut basil rice, red cabbage leaf, and lime wedges on the side.

PROS

Asparagus and mango give this dish a sweet and fresh flavor while the coconut and basil rice add a delightful creaminess.

Perfect for a light summer lunch or dinner.

CONS

The dough is made with all-purpose and whole wheat flour, which can be heavy on the stomach.

HEALTH & BENEFITS

Asparagus is a low-calorie vegetable that is high in fiber and vitamins A, C, and K.
Mango is rich in antioxidants, vitamin C, and fiber.
Garlic has been shown to help lower blood pressure, while ginger is known for its anti-inflammatory properties.
Basil is a good source of flavonoids, which are known for their antioxidant and anti-inflammatory properties.

Print

Leave a Reply

Your email address will not be published.