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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. Makes 4 servings |
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Ingredients: 1 cup canned or cooked, drained andmashed black beans 1/2 teaspoon ponzu sauce (Japanese unsweetened citrus juice), or fresh lime juice 1/4 cup tahini (sesame paste) 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 Red Miso-Mango Dipping Sauce, for serving 1 tablespoon rice wine (mirin) | |
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Instructions: 11. In a mixing bowl, blend all the ingredients together except for the wonton wrappers and dipping sauce. 2. 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. 3. 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. Serve with Red Miso-Mango Dipping Sauce. |
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