Dumplings with peanut sauce

Method

Let the soy chunks simmer in boiling water with the clear soup for 10 minutes. Then drain.

Fry the onions, garlic, and ginger in a pan with a little oil. Add vegetables and sauté for another 10 minutes. Add the soaked soy chunks, the coconut blossom syrup, and the locust bean gum. Season with salt and pepper. Add a little more water if necessary.

For the sauce, put the dates in a cup and pour boiling water over them, then allow to cool. Put all the ingredients (including the dates with water) in the blender and mix until creamy. Add lime juice and lime zest. Briefly soak a rice sheet in warm water until soft. Then place it on a damp cutting board. Put a good tablespoon of the veggie filling in the middle of the sheet, first fold in half, then fold in from both corners in the middle and roll in the opposite direction. Continue with the other rice sheets. Heat a pan with the oil and add the dumplings to the pan one at a time until golden brown. Then garnish with some black sesame seeds and spring onions. Enjoy! This is wonderful with basmati rice.

Ingredients

For 16 servings
Dumplings:

• 70 g Rapunzel Soy chunks fine
• 1 onion, diced
• 2 garlic cloves, finely chopped
• 3 large carrots, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 chilli finely chopped
• 2 spring onions, finely chopped
• 2 tbs Rapunzel coconut blossom syrup
• 1 tbs Rapunzel clear soup, without yeast
• 1 tbs Rapunzel , locust bean gum
• 3 tbs soy sauce
• 1/2 tsp Rapunzel Atlantic sea salt
• pinch of pepper
• 16 pieces of rice paper
• 3 tbs Rapunzel frying oil

Sauce:

• 5 Rapunzel Dates pitted Deglet Nour
• 3 tbs soy sauce
• 3 tbs Rapunzel peanut butter creamy
• 1 tbs ginger, finely chopped
• Juice from a lime
• 1/2 zest of a lime
• 1/2 tsp Rapunzel sea salt Atlantic
• 1 tbs rice seasoning sauce
• 1 tsp smoked paprika powder
  or paprika powder
• 1 garlic clove, finely chopped

Decoration:

• some spring onion
• black sesame
• bioSnacky cress