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Sun Chlorella Dumplings

 

Prep time: 10 minutes 

Cook time: 10 minutes 

Ready in: 20 minutes 

Serves: 10  

Ingredients 

For dumpling wrappers: 

2 cups flour 

1 packet (6 grams) Sun Chlorella Powder 

1/2 cup plus 2 tablespoons hot water 

1/2 teaspoon kosher salt 


For mushroom kale filling: 

2 tablespoons vegetable oil 

4 ounces shiitake mushrooms, chopped fine 

4 ounces cremini mushrooms, chopped fine 

4 cups kale, chopped fine 

1 teaspoon kosher salt 

2 tablespoons soy sauce 

2 teaspoons toasted sesame oil 

2 teaspoons rice vinegar 

2 teaspoons brown sugar 


For ginger scallion tofu filling: 

2 tablespoons vegetable oil 

4 cups firm tofu, drained and pressed 

1/2 teaspoon kosher salt 

3 tablespoons ginger, minced 

8 scallions, thinly sliced 

2 tablespoons soy sauce

  2 teaspoons rice vinegar 

2 teaspoons sugar 


For spicy carrot cabbage filling: 

2 tablespoons vegetable oil 

2 large carrots, grated 

 4 cups napa cabbage, shredded 

3 cloves garlic, minced 

2 tablespoons chili garlic paste 

2 tablespoons soy sauce 

2 teaspoons rice vinegar 

1 teaspoon sugar 


Process

 For dumpling wrappers: 

  1. In a stand mixer fitted with a dough hook, mix together flour, Sun Chlorella powder, and salt until combined. 

  2. Add hot water and mix until a dough forms. Knead on medium speed for 7-10 minutes, or until dough is smooth. 

  3. Wrap in plastic and refrigerate for at least 30 minutes. Divide dough into 4 pieces and roll out thin on a lightly floured surface using a rolling pin or a pasta machine. Use a 3”-round cutter to stamp out individual dumpling wrappers. Stack, sprinkling cornstarch between each wrapper and cover with plastic wrap until ready to use. 

  4. Place a heaping tablespoon of cooled filling of your choice in the center of each wrapper and pleat by moistening the outer edge with water and press to seal making sure to press out any air pockets. 

  5. Cook by steaming (8-10 minutes), boiling (3-4 minutes), or pan-frying (3-4 minutes uncovered, add 1/4 cup water, cover and steam for an additional 5 minutes). 

  6. Serve immediately. 

For mushroom kale filling:

  1. Add vegetable oil to a large skillet set over medium-high heat.

  2. Add mushrooms and sauté until brown. 

  3. Add kale and salt and cook until kale is wilted.

  4.  Remove from heat and add soy sauce, toasted sesame oil, rice vinegar, and brown sugar. 

  5. Let cool. 

For ginger scallion tofu filling: 

  1. Add vegetable oil to a large skillet set over medium-high heat. 

  2. Crumble in tofu and season with salt. 

  3. Cook until lightly browned, about 10 minutes. 

  4. Remove from heat and add ginger, scallions, soy sauce, rice vinegar, and sugar. 

  5. Let cool. 

For carrot cabbage filling:

  1.  Add vegetable oil to a large skillet set over medium-high heat.

  2.  Add carrots, cabbage, and garlic. Sauté for 10 minutes, or until the cabbage is tender and most of the liquid has evaporated. 

  3. Remove from heat and add chili garlic paste, soy sauce, rice vinegar, and sugar. 

  4. Let cool.