Corn & “Crab” Dumplings
with Ginger-Fried Rice and Sweet Chile Sauce
Hearts of palm are the tender inner stalk of a palm tree. They’re natural tendency to shred makes them perfect in these dumplings, a play on the popular Chinese crab rangoons. The creamy center of the dumpling needs to be sealed in, so you’ll work with a small bowl of water and seal the edges with pinching. We swear it’s easier than it sounds. If you have a steamer basket they can be simply steamed, just eat them before everyone else tries!
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- ½ cup black rice
- Fresh ginger
- 1 oz roasted red pepper
- 3 scallions
- 1 ear corn
- 4 oz hearts of palm
- 1 tbsp Kite Hill vegan cream cheese
- 1½ tsp Old Bay Seasoning
- 2 tsp sriracha
- 14 wonton wrappers
- 1 tbsp sesame oil
- 1 tbsp tamari
- ¼ cup sweet chili sauce
- 1 tbsp vegetable oil*
- Salt and Pepper*
- *Not included
- **Allergens: Wheat, Tree Nuts, Soy
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In a small saucepan, combine the black rice, 1 cup water, and a pinch of salt. Bring rice to a boil, reduce heat to low, cover, and cook until rice is tender, about 30 to 35 minutes. Uncover and fluff to cool.
Peel and mince the ginger. Mince the roasted red pepper. Thinly slice the scallions. Remove the husks from the corn and cut the kernels off of the cob. Roughly chop the hearts of palm.
In a large bowl, combine the Kite Hill cream cheese, Old Bay seasoning, and sriracha with a fork. Add the corn, hearts of palm, roasted red pepper, and ¼ cup sliced scallion. Mix dumpling filling to combine. Taste and add salt if you prefer.
Lay out the wonton wrappers and measure out a ¼ cup of 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 top half of each of the wrappers edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the 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 water has evaporated, about 3 to 4 mins. Transfer to a plate and cover to keep warm.
Wipe the skillet used for dumplings, return to medium-high heat, and add 1 tbsp sesame oil. Add minced ginger and cook until fragrant, about 30 seconds. Add tamari, remaining scallion, and stir in the cooked black rice. Divide gingered-fried rice and corn and crab dumplings between large plates. Serve with sweet chili sauce.