Korean Black Rice Dumplings - 8 oz.

Korean Black Rice Dumplings - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 6 servings of 5 dumplings each

  • 1 3” knob fresh ginger
  • 2 c. water
  • 1 star anise
  • 2 c. small-dice stemmed shiitake mushrooms
  • 2 T. soy sauce, divided
  • 8 oz. InHarvest Nerone Italian Black Rice
  • 1 T. minced garlic
  • 1 c. small-dice drained kimchee
  • ½ c. small-dice drained firm tofu
  • ½ c. chopped cilantro
  • ½ c. thinly sliced scallion
  • 30 wonton wrappers

Directions:

  1. Halve the ginger knob. Slice 1 of the halves into 3 coins. Peel and grate the other half of the knob and set aside.
  2. In a pot on the stovetop, combine the water, star anise, ginger coins, diced mushroom and 1 T. soy sauce. Bring to a boil. Stir in InHarvest Nerone Italian Black Rice and reduce the heat to simmer. Cover and cook for 40 minutes or until the rice is tender.
  3. Lay the rice out on a sheet pan to cool. Discard the star-anise pod.
  4. In a mixing bowl combine the cooled rice with all remaining filling ingredients and mix well.
  5. To assemble dumplings, place 1 oz. of the filling in the center of each wonton wrapper. Fold the wrappers as potstickers for pan-frying or wontons for steaming.

Nutrition Facts
Per serving: 361 cal., 12 g pro., 69 g carb., 6 g fiber, 2 g fat (0 g sat. fat), 0 mg chol., 456 mg sod., 3 g sugar


Ginger-Soy Dipping Sauce

Yield: 2 cups or 32 (3 T.) servings

Ingredients

  • 1⅓ c. soy sauce
  • 1⅓ T. Chinese black vinegar
  • ¼ c. thinly sliced scallion
  • 1 t. minced fresh ginger
  • ½ t. minced garlic
  • 1 T. chopped cilantro
  • 2 t. sesame oil
  • ½ c. water
  • 2 t. lime juice

Directions
Combine all ingredients well.

Nutrition Facts
Per serving: 9 cal., 1 g pro., 1 g carb., 0 g fiber, 0 g fat (0 g sat. fat), 0 mg chol., 354 mg sod., 0 g sugar