When it comes to serving appetizers at a party, making them easy to grab is key. For the most recent PETA Gala to celebrate their 35th anniversary, we collaborated with the chefs to bring the star studded event with 1,100 attendees a fun, and delicious menu. One of our favorite dishes on display were our Peanut, Scallion and Spinach Dumplings with a Tamari Ginger Glaze.
These dumplings are packed with flavor and are guaranteed to go really fast with any crowd!
1/3 cup peanuts
2 teaspoons organic sugar
1 teaspoon neutral tasting oil (Safflower or refined coconut)
2 cups baby spinach, packed
2 scallions, sliced into thin rounds
1 small carrot, grated or chopped
1 piece baked tofu, (3.5 oz), small dice
2 teaspoons finely grated ginger
1 tablespoon tamari
1 tablespoon organic rice vinegar
2 teaspoons toasted sesame oil
¼ teaspoon sea salt
20-25 eggless wonton skins (round)
To make filling, pulse peanuts and sugar in food processor until just ground.
Heat a sauté pan and add oil. Add spinach and cook until wilted. Drain off excess liquid, roughly chop, and set aside to cool slightly.
To a a large bowl add peanut mixture, cooked spinach mixture, scallions, carrot, tofu, ginger, tamari, rice vinegar, sesame oil and sea salt. Mix filling thoroughly and set aside.
Place about 2 teaspoons filling in center of each wonton skin and dampen edges with water. Fold in half to create half moon shape, making sure to seal completely. Place on wax paper and set aside until ready to cook. Repeat for all pot stickers.
Steam about 8 minutes, OR heat in pan with oil, and cook until crisp. Remove from pan and serve warm.
Tamari Ginger Glaze
½ cup organic tamari or soy sauce
2 tablespoons rice vinegar
2 tablespoons organic sugar
2 teaspoons roasted hot sesame oil
2 teaspoons grated ginger
Add all ingredients in a small pot and heat over medium heat until reduced by half, whisking occasionally. Drizzle over dumplings when serving.
© Spork Foods, 2014