With leftover dumpling wrappers from lunar new year in hand, I was excited to finally have an excuse to make this recipe. I’ve never eaten or even heard of dumplings filled with beans. It’s a weird concept to me—mung beans are usually used to fill pastries (especially during moon holiday) or served as dessert in Taiwanese culture. I ended up really enjoying these dumplings. They were savory, a little spicy, and the shallot really up the flavor factor.
For those of you unfamiliar with hulled mung beans, this is what they look like:
(Image courtesy of Dr. Ben Kim. Incidentally this link leads to a delicious Korean pancake recipe that I want to try later!)
Adapted from 101 Cookbooks
Makes 12 dumplings
1/2 cup shelled mung beans (or 1 cup cooked canned chick peas, etc, just pan fry then mash coarsly)
1 cup water
1 small shallot, minced
Splash of olive oil
Splash of sesame oil
Kosher salt and fine white pepper
12 dumpling wrappers
Bring the mung beans and water to a boil in a small pot, then simmer on medium low heat for 30 minutes or until beans are thoroughly cooked. Remove the beans from the pot, turn the heat to high, and add in both the olive and sesame oil. When oil is heated (about 1-2 minutes), add in the shallot and cook until soft and fragrant. Add the beans back and and flavor with salt and white pepper to taste.
Stick the bean mixture in the freezer for 10 minutes to cool down. Put something good on TV (My choice was The Bachelor!) and get ready to make the dumplings. Have a small bowl of water by you. Put a wrapper on your right palm, dip a finger from your left hand in the bowl of water and wet the entire rim of the wrapper. Place a tbsp or two of the filling on the wrapper. Fold the wrapper over in half, and crimp the edges together so everything is sealed up tightly.
Boil a large pot of water (filled 3/4 of the way). Put in the dumplings and cook for about ten minutes or until all the dumplings are plump and floating at the top.
I drizzled soy sauce, dark vinegar, and sriracha sauce on top of my dumplings.