Chinese New Year Dumplings

In a small bowl, combine the textured vegetable protein with 3 tbsp hot tap water. Stir and set aside to rehydrate, about 5 minutes. Finely chop the walnuts. Peel and mince the garlic. Destem the kale and finely chop the leaves.

In a medium bowl, whisk together just half the minced garlic, turbinado sugar, Chinese five spice, just 2 tsp rice vinegar, and ½ tsp salt. Add the textured vegetable protein, chopped walnuts, and chopped kale, and stir well.

Lay out the dumpling wrappers on a clean work surface and fill a small bowl with cold water. Use a tablespoon to measure out the dumpling filling and place in the center of each wrapper. Dip your finger into the water, and wet the rim of the wrapper. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.

Place a large nonstick skillet over medium heat with the sesame oil. Once hot, add dumplings and cook until browned and crispy, about 2 to 3 minutes. Flip dumplings and cook an additional minute. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until tender and the water has evaporated, about 3 to 4 minutes. Divide the dumplings between large plates and cover to keep warm.

Wipe the skillet clean and return to medium-high heat. Once hot, add the edamame, a pinch of salt, just 2 tsp rice vinegar, and ⅓ cup water. Immediately cover and steam until the edamame pods are bright green and all liquid has evaporated, about 3 to 4 minutes.

In a small bowl, combine the remaining minced garlic, remaining rice vinegar, sweet chili sauce, and a pinch of salt. Add the edamame to the plates with the Chinese New Year dumplings. Serve with chile garlic sauce for dipping. Celebrate!