Spinach and Mushroom Mango Dumplings
Spinach and Mushroom Mango Dumplings
Prep
20min
Total
45min
Servings
16
Ingredients
10
Level
Mod
Prep
20min
Total
45min
Servings
16
Ingredients
10
Level
Mod
Recipe by:Jenna Davila
Spinach and Mushroom Mango Dumplings
Prep:20minTotal:45minServes:16
Ingredients
Dumpling Wrappers
Filling
Directions
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.
Ingredients
Dumpling Wrappers
Filling
Directions
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.
Directions
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.
Notes

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

Spinach and Mushroom Mango Fruit Leather Dumplings