Sesame Cashew Dumplings Recipe

Name: Sesame Cashew Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups young coconut meat, chopped; 1/2 teaspoon sea salt; 1/4 cup carrot, beet, or spinach juice; 4 cups cashews, soaked 12 hours; 6 tablespoons nama shoyu; 6 tablespoons sesame oil; 1/4 cup raw tahini; 2 tablespoons finely chopped fresh ginger; 1 quart carrots, finely diced in food processor; 1 quart celery, finely diced in food processor; 1/2 cup minced scallions; Sea salt and pepper to taste; 4 cups spinach, torn by hand; 2 tablespoons sesame oil; 1 tablespoon finely chopped fresh ginger; 1/2 teaspoon sea salt; 1 teaspoon chili powder

Servings: persons

4 cups young coconut meat, chopped
1/2 teaspoon sea salt
1/4 cup carrot, beet, or spinach juice
4 cups cashews, soaked 12 hours
6 tablespoons nama shoyu
6 tablespoons sesame oil
1/4 cup raw tahini
2 tablespoons finely chopped fresh ginger
1 quart carrots, finely diced in food processor
1 quart celery, finely diced in food processor
1/2 cup minced scallions
Sea salt and pepper to taste
4 cups spinach, torn by hand
2 tablespoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 teaspoon sea salt
1 teaspoon chili powder

1
To Make the Coconut Wrappers:
2
Blend coconut meat and salt in Vita-Mix until very smooth.
3
Add vegetable juice to color the wrappers as desired, or divide the mixture into 3 smaller batches and prepare different colors by using different juices.
4
Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 45 hours.
5
Trim the outer edges of each sheet by about 1/41/2 inch; cut each sheet into 9 even squares.
6
Wrap in plastic and store in refrigerator.
7
Remove wrappers from refrigerator and bring to room temperature prior to use.
8
To Make the Cashew Filling:
9
Process cashews, nama shoyu, sesame oil, tahini, and ginger in food processor until chunky consistency is achieved.
10
Mix carrots, celery, and scallions with cashew nut meat together in a large bowl and adjust seasoning to taste.
11
To Make the Marinated Spinach:
12
Toss spinach with the sesame oil, ginger, salt, and chili powder.
13
Let sit 1015 minutes at room temperature to wilt.
14
For Assembly :
15
Lay Coconut Wrappers out on a cool workspace.
16
Dab very lightly with water.
17
Place a small amount of Marinated Spinach on each.
18
Top with 1 tablespoon of the Cashew Filling.
19
Pull edges up around filling to form a half-circle dumpling.
20
Serve with Sweet ChiliLime Sauce (see Notes).

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups young coconut meat, chopped, 1/2 teaspoon sea salt, 1/4 cup carrot, beet, or spinach juice, 4 cups cashews, soaked 12 hours, and more.

Yes, Sesame Cashew Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Cashew Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions