Summer with all its abundance of fresh produce is such a wonderful time of the year. If you are growing veggies in your garden, use whatever is in season now to fill the rice paper dumplings. My recipe is only a suggestion. You will have to figure out the amounts by yourself depending on how many dumplings you are going to make. It is always a good idea to have more vegetable ready, more than you might actually need. If you run out of
rice paper sheets, you can always make a small salad of the unused
ingredients.
I grew most of the ingredients in my small bio-dynamic garden and this made these dumplings taste even better since there is nothing tastier than the freshly harvested fruits of your own hard work. I only wish I had small rice paper sheets. I had to use the medium ones (8.5" or 22 cm) and they were not the easiest things to work with. Next time!
These gorgeous and tasty dumplings are perfect finger food for any summer party. If my husband were still alive this would have been an appetizer at his birthday dinner today...
Ingredients:
- 3-4 rice paper sheets per person (use small ones if you can)
- grated carrots
- thinly sliced cucumbers
- sweet peas
- sliced avocado
- Romain lettuce leaves, julienned
- baby greens
- fresh herbs (mint, parsley, cilantro, nasturtium)
- green onions, thinly sliced
- edible flowers
for the sauce
- 1 cup raw pistachio nuts, soaked in water for 4-5 hours
- 1/2 virgin olive oil
- 1/2 cup purified water, add more if needed
- freshly pressed juice of 2 limes
- 1/2 cup roughly chopped fresh mint leaves
- generous pinch of Celtic sea salt to taste
for the garnish
- edible flowers
- fresh herbs
Method:
- Gather all the ingredients and prepare your working space. Lay out all the ingredients in such a way that it will be easy for you to reach them while you are filling out the dumplings.
- In a blender whiz a thick sauce using all the ingredients listed. Add a little more water or lime juice if the sauce is too thick. Keep it ready in a bowl.
- Prepare a large enough, shallow bowl with warm water and have a kettle with warm water
ready. You will need more warm water as you work with individual rice paper sheets. The water in the
bowl will cool off quickly. Discard the cold water and refill the bowl with warm water.
- Remove the rice paper from packaging. Take one sheet and submerge it in warm water for a few seconds. Remove it and lay it out on a non-stick surface. Quickly place the ingredients you decided to use in the center of the rice paper sheet. Add about a teaspoon of sauce and using both hands, grab all the edges to form a pouch and twist the top to form a round dumpling. Place the dumpling on a serving platter and set aside. Repeat this action till all your vegetables are used up or you run out of the rice paper sheets.
- Transfer the remaining sauce into a chilled serving bowl. Garnish each dumpling with edible flowers and herbs and serve right away with the dipping sauce. Enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2024