Asparagus Mango Dumplings With Coconut Basil Rice Recipe

How to Make Asparagus Mango Dumplings With Coconut Basil Rice

1. In a large bowl, whisk together 2 cups all-purpose flour and 1 cup water until a dough forms. Add more flour, 1 tablespoon at a time, if the dough is too sticky, or more water, 1 tablespoon at a time, if it's too dry.
2. Knead the dough for 10 minutes until it becomes smooth and elastic. Poke a hole in the dough; if it springs back, it's ready. Cover the bowl and let the dough rest for 30 minutes.
3. Heat 1 tablespoon of oil or vegetable broth in a large skillet or wok over high heat. Add 1 medium onion, chopped, and sauté for 3 minutes.
4. Add 1 teaspoon of your favorite spices (e.g., ginger, curry powder, etc.), stir for 1 minute, then add 2 cloves garlic, minced, 1-2 Thai chilies, minced (adjust to your spice preference), and 1 inch ginger, minced.
5. Stir for another minute, then add 8 ounces of sliced mushrooms and stir-fry for 3 minutes.
6. Deglaze the pan with 2 tablespoons of juice (mango or pineapple), then add 1 ripe mango, diced.
7. Sauté for 1-2 minutes, then add 2 scallions, thinly sliced, and 1/4 cup chopped cilantro. Remove from heat.
8. Melt 2 tablespoons of coconut butter in a separate pan over medium heat. Be careful not to burn it.
9. Add 2 cloves garlic, minced, and 2 scallions, thinly sliced, and sauté for 3 minutes.
10. Add 1/4 teaspoon red pepper flakes, 2 cups cooked rice, and 1/2 cup chopped fresh basil. Cook for another minute.
11. Add 1/2 cup water and 1 tablespoon vegetable broth powder. Mix well, reduce heat to low, cover, and steam for 30 minutes.
12. Fill a steamer pot with water, add leftover vegetable trimmings and 2 limes, cut in half.
13. Line your steamer tray with red cabbage leaves. If using a bamboo steamer with multiple layers, steam 3 dumplings at a time, keeping cooked dumplings warm in the oven.
14. Roll out the dough into a rope. Tear off fist-sized portions, roll into balls, and press between two sheets of parchment paper.
15. Roll each ball into a 7-inch diameter disc. Place 2 tablespoons of the filling in the center.
16. Seal into a half-moon shape. Place 4 asparagus spears with the bottom in the middle, fold the corners over, and seal with water if needed.
17. Repeat until you have 6 dumplings (for 2 people). Make extra dumplings with leftover filling as half moons without asparagus.
18. Bring steamer water to a boil. Place the dumplings in the tray, alternating trays after 5 minutes.
19. Remove the dumplings with tongs. If rice isn't ready, keep them warm in a preheated oven.
20. For plating: Layer steamed red cabbage leaves and basil on the bottom of a bowl. Mold the rice, invert it in the center, arrange the dumplings on top, and sprinkle with sesame seeds.
21. Drizzle with a mixture of soy sauce, lime juice, and sriracha to taste. Enjoy!