Spinach and Mushroom Mango Dumplings

Name: Spinach and Mushroom Mango Dumplings
Prep time: 20 min
Cook time: 45 min
Yield: 16
Cuisine: Chinese
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))

Posted on March 12, 2016 by Jenna Davila in Main Dish

Raw Dumplings Recipe and Ingredients

Serves

Level

Mod

Ingredients

Ingreds.

Total

45min

Serves

Level

Mod

Ingredients

Ingreds.

Total

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.

Ingredients

Dumpling Wrappers

1 cup dried mangoes (soaked until softened)
2 cups baby spinach
1 cup filtered water

Filling

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)

Servings:

Units:

Directions

Prep

20 min

Total

45 min

For the Wrappers

Blend all ingredients in a high speed blender until smooth.
Pour the contents onto 2 dehydrator sheets. Spread evenly with a spacular.
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!
Cut into squares, about 3″ each. Make sure you place parchment paper between each wrapper so they don’t stick together.

For the Filling

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

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Chef: Jenna Davila

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!