Vegetable Dumplings
Serves 12
1 cup white beans, shelled and cooked
3 cloves garlic, smashed and peeled
1-½-inch piece ginger, peeled
2 tablespoons soy sauce (Recommend: San-J) remove if soy allergy
2 tablespoons raw honey
2 carrots, shredded
1 cup cabbage, shredded
4 scallions, whites and light green, thin sliced
2 stalks celery, diced
¼ cup cilantro, leaves only, chopped
1 package wonton wrappers (available at Whole Foods or Asian markets)

 Combine beans, garlic, ginger, soy sauce and honey in a blender. Pulse until creamy (some chunks can remain). Transfer to a mixing bowl. Add prepped carrot, cabbage, scallions, celery and cilantro to the bowl, mix to combine.

To assemble, fill a small bowl with water. Place wonton wrapper on a work surface in front of you at a diamond shape. Use a fingertip to brush edges of the wrapper with water. Add approximately one tablespoon filling to the center of the wrapper, fold in half, corner to corner, forming a triangle and pressing edges to seal. End here and continue with more dumplings, or pinch the triangle corners together to complete a wonton shape. Place on a baking sheet and continue to fill dumplings. Once complete, wontons can be frozen overnight on the baking sheet then transferred to a freezer bag, or boiled to eat immediately.

Bring a pot of salted water to a boil. Transfer dumplings to the water. Run a spatula through the pot to ensure dumplings don’t stick to the bottom. Boil until dumplings float, then boil another 2-3 minutes. 

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