Dumplings have always been a favorite food of mine.
Sneaking off to NYC’s Chinatown for a feast of these pork filled, deep fried, white flour battered tasty delights brings back fond memories. Well, memories are not good enough. I WANT MY DUMPLINGS NOW!
We all deserve dumplings! Dumplings should taste great and be good for you. By good I don’t just mean made of the best ingredients and “healthy”. Dumplings should put muscle and you and get you ripped! That is what health means to me.
Why are these Dumplings so good for you?
- No Carbohydrates
- Tons of Protein
- Good Fats
- Lots of Fiber
- Only natural low glycemic sugar
These Raw Vegan Curry Dumplings have NO CARBOHYDRATES!!!! Yes that is right, you can eat these things all day. I skipped my protein smoothie and just ate them yesterday. They are just Protein, Fiber and Good Fats. The only sugar in them is the sugar from the nuts. WOW!!! Lets just do it now.
Raw Vegan Curry Dumplings Recipe
This is a simple Recipe that comes in three parts.
- Almond Nut Paste – any kind of nut will do. Experiment 😉
- 1 Avocado chopped
- 4 Garlic cloves finely chopped
- 1 Leek finely chopped – I used the white part only and the green part for a salad later
- 4 Cups Greens finely chopped. I used a mixture of Dandelions, Kale, Celery and Cilantro. Use whatever greens you have.
- A whole head of Cabbage ( one whole leaf per dumpling ) Maybe two whole heads of cabbage depending on how much dumpling stuffing you have.
Curry Sauce of Krishna ( Feel free to make much more of this to use in other things 🙂
- 1 Tablespoon Coconut Oil
- 1 Cup of Almond Nut Milk
- Coconut Water from a whole young Thai Coconut
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 1 Teaspoon Cardamom
- 1 Teaspoon Grahm Masala
- 4 cloves of Garlic
- 1/2 cup Onions
- 1/2 Teaspoon Cheyenne
How to prepare
First Get the Curry Sauce Ready. Mix all the Curry sauce Ingredients together in a bowl and stir. The tough part here is the Almond milk.
To make Almond Milk & Almond Paste you should
- Soak a cup of Almonds in water for at least 2 hours.
- Then throw them into the blender with twice as much water and Blend until fine. The VitaMix 5200 is the only blender I know that does this job. It’s expensive but worth it. Once you have it all blended then you will have to seperate the milk from almond fiber. For that you will need a Nut Milk Bag. To get a Nut Milk Bag check out my Tools & Appliances page.
- Put the nut milk bag into a pot and then pour the almond milk into it. Watch as the liquid part seeps through the porous nut milk bag. Squeeze the nut milk into the pot by massaging the bag. You will then have a cup of Almond Nut Milk and a bunch of Almond Nut paste. We will use the Almond Nut paste for the Dumpling stuffing.
To make the Dumplings
- Take some cabbage leaves and put them in a pot with a little water, put the lid on and put it on the lowest heat you can. Leave them in there until they wilt enough to handle easily. As long as the heat doesn’t go over 118 degrees it is still considered raw and if it isn’t oh well 🙂 Should take about 10 minutes. It may help to decore the cabbage with a knife before peeling off the leaves.
- Combine all the ingredients for the Dumpling Stuffing into a big bowl and mash and stir until it is all nice and consistent. Depending on the ripeness of the Avocado you might need to mash for a while longer.
- Mix in the Curry Sauce and stir until the stuffing and sauce are at a good consistency.
- Your cabbage leaves should now be ready to stuff. Take a cabbage leaf lay it down and put in a chunk of the Dumpling Stuffing. Try and wrap them tightly.
- Put the left over cabbage into the steaming pot so that the bottom of the pot is covered. Then add some Bragg’s sauce or Soy Sauce. This will keep the dumplings from getting too hot or breaking apart from the heat. It also gives you yummy soy flavored cabbage to munch on after all the dumplings are done 🙂 For me the best part is nothing is wasted.
- Put the dumplings back into the pot to steam for a just a little while longer. Take them out and serve on a plate or in the pot and you are done!