Spinach and Mushroom Mango Dumplings

by

Spinach and Mushroom Mango Fruit Leather Dumplings

Spinach and Mushroom Mango Dumplings

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 1 cup dried mangoes (soaked until softened)
  • 2 cups baby spinach
  • 1 cup filtered water
  • 2 garlic cloves
  • 4 cups baby spinach
  • 1 1/2 cup shittake mushrooms (finely chopped, save 1/2 cup)
  • 3 dates
  • 2 scallions (green parts only)
  • 1 Tbsp young living eo lemon jade (or 1/2 lemon)
  • 1 Tbsp tahini (raw)
  • 1/2 tsp ginger powder (or fresh ginger but I didn’t have any on hand)

Method
 

  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.
  5. Place garlic into a food processor and blend until minced. Add in the remaining ingredients (expect 1/2 cup of the mushrooms).
  6. Pulse until a nice filling texture is acquired. Place into a bowl and stir in the mushrooms.
  7. When the wrappers are done, I recommend placing the filling into the dehydrator to warm up while you cut the wrappers into squares.
  8. To assemble the dumplings, place the wrapper sticky side up.
  9. Add about 1” of he filling into the wrap. Fold into a triangle and seal sides.
  10. You can enjoy right away or place back into the dehydrator until desired.

Content on this site is for informational purposes only and is not medical advice. Disclaimer