Spinach and Mushroom Mango Dumplings - Raw Food Magazine Spinach and Mushroom Mango Dumplings - Raw Food Magazine

Spinach and Mushroom Mango Dumplings

Raw Dumplings Recipe and Ingredients

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Spinach and Mushroom Mango Dumplings
Serves
Serves
16
16
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
45min
45min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Spinach and Mushroom Mango Dumplings
Serves
Serves
16
16
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
45min
45min

Fruit leather dumplings? That’s outside the box! That’s innovation! That’s a good reason to have a dehydrator!

Creative minds have proven time and time again that there’s nothing worth making that can’t be made raw and vegan, and these delicious spinach mango dumplings are a prime example.

When making this recipe for raw dumplings, be vigilant! Your friends and loved ones may attempt to eat your dumpling wraps before you have a chance to stuff them. You might even try to eat them yourself! Be forewarned.

Fruit leather dumplings? That’s outside the box! That’s innovation! That’s a good reason to have a dehydrator!

Creative minds have proven time and time again that there’s nothing worth making that can’t be made raw and vegan, and these delicious spinach mango dumplings are a prime example.

When making this recipe for raw dumplings, be vigilant! Your friends and loved ones may attempt to eat your dumpling wraps before you have a chance to stuff them. You might even try to eat them yourself! Be forewarned.

Ingredients
Dumpling Wrappers
Filling
Servings:
Units:
Directions
Prep
20 min
Total
45 min
For the Wrappers
  1. Blend all ingredients in a high speed blender until smooth.
  2. Pour the contents onto 2 dehydrator sheets. Spread evenly with a spacular.
  3. Dehydrate on 115 degrees for 3 hours (note you want it to remain somewhat sticky for folding). I started using Tribest Sedona Express and love it!
  4. Cut into squares, about 3″ each. Make sure you place parchment paper between each wrapper so they don’t stick together.
For the Filling
  1. Place garlic into a food processor and blend until minced. Add in the remaining ingredients (expect 1/2 cup of the mushrooms).
  2. Pulse until a nice filling texture is acquired. Place into a bowl and stir in the mushrooms.
  3. When the wrappers are done, I recommend placing the filling into the dehydrator to warm up while you cut the wrappers into squares.
  4. To assemble the dumplings, place the wrapper sticky side up.
  5. Add about 1” of he filling into the wrap. Fold into a triangle and seal sides.
  6. You can enjoy right away or place back into the dehydrator until desired.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note:  These dumplings should be made to order.  Don’t assemble until ready to eat.

Spinach and Mushroom Mango Fruit Leather Dumplings

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Votes: 1
Rating: 5
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Jenna Davila

Chef: 

I love experimenting in the kitchen and coming up with unique meals that will satisfy even the pickiest eaters – trust me, you don’t have to be on a raw diet to enjoy these recipes!

 

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