Pan-Seared Black Bean Dumplings

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Pan-Seared Black Bean Dumplings

 

Marilu Henner's kids love these so much she featured them in her bestselling

book, Marilu Henner's Total Health Makeover. If you can't find the chili garlic

paste, you can replace it with 2 teaspoons of Thai chili paste and 1 teaspoon of

chopped garlic. These can also be steamed for a more traditional presentation.

 

1 cup canned or cooked, drained andmashed black beans

1/2 teaspoon ponzu sauce or fresh lime juice

1/4 cup tahini

2 tablespoons trimmed and thinly sliced scallions

1 tablespoon chili garlic paste

1/2 teaspoon rice wine vinegar

12 tablespoons round wonton wrappers

1 tablespoon tamari soy sauce

 

In a mixing bowl, blend all the ingredients together except for the wonton

wrappers.

Lay out the wrappers on a flat clean surface. Add approximately 1 teaspoon of

mixture in the center of each skin. Brush a light coating of water around the

edges of the skins and fold over to form a half moon. Repeat with the remaining

wrappers and filling. Seal tightly with your fingers or use a fork to pinch the

ends together. Refrigerate until ready to use.

Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray, set

over medium heat, and cook 6 dumplings at a time. Brown each side 2 to 3

minutes. Finish cooking on a baking sheet in the oven for 5 minutes to warm the

centers.

Makes 4 servings12 dumplings.