“Shrimp” Dumplings

Surprise! Not only are these dumplings super tasty, they’re also vegan! They’re made with vegan prawns, which is great not only for my vegan friends but also for my mom who is deathly allergic to seafood and can’t have real shrimp. The platter was emptied quickly, and my parents are disappointed that there are no leftovers for them to try. The ingredients to make these have already been added to our grocery list.

“Shrimp” Dumplings (inspired by Dashing Dish but changed)

Makes about 35 dumplings

  • 1 cup finely chopped green peppers
  • 1/4 cup finely chopped onion
  • 1/2 tsp garlic powder
  • 1 8.8-oz package Sophie’s Vegan Prawns, thawed and chopped into small pieces
  • 1/2 tbsp soy sauce
  • 1 tbsp teriyaki sauce
  • 1/2 cup Tofutti vegan cream cheese
  • 1 packet Splenda (this could probably be omitted)
  • Wonton wrappers (at least 35)

Microwave Tofutti for 20 seconds to soften. Mix with all remaining ingredients (except for wonton wrappers) in a medium size bowl.

Lay wonton wrapper on a flat surface. Place 1 teaspoon of filling into the center of a wonton wrapper, being careful to avoid the edges. Using your finger tip, trace the edges of the wonton wrapper with water. Fold wonton wrapper in half over filling, pressing the two layers together to seal.

Repeat the process until all the wonton wrappers are filled. This goes faster if you create an assembly line and do 6 or so at a time.

Heat a large non-stick pan over medium to low heat, and spray with non-stick cooking spray. Transfer wonton wrappers in the pan (as many as will fit at one time without over crowding). Cook dumplings for a minute or two on each side, until the bottoms are light golden brown.

Pour 1/8 cup water into the pan and immediately cover pan with a lid. Turn the heat to medium and let the dumplings steam for 1-2 minutes. Take off the lid and let the remaining liquid cook off, (takes about 1 more minute). Turn off heat, and remove dumplings from the pan.

Enjoy immediately, or refrigerate until ready to serve. Serve with teriyaki sauce for dipping.


Artichoke-Spinach Cheesy Turnovers

These flaky pastry puffs are filled with a blend of artichoke hearts, spinach and cheeses. They’re a great appetizer, and any leftover filling makes for a tasty dip. I ended up only using about half of the filling that this recipe makes for the turnovers, so I set some aside for snacking with crackers and am planning on making a second batch tomorrow. Feel free to halve the recipe if you want to conserve ingredients though.

Artichoke-Spinach Cheesy Turnovers (inspired by Vegetarian Times)

Makes 30 turnovers (with leftover filling)

  • 1 17.3-oz package frozen puff pastry, thawed (contains two sheets)
  • 1 8-oz can artichoke hearts, rinsed and drained
  • 1/2 cup boiled fresh spinach (measured after being reduced by boiling)
  • 3 oz low-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1 shallot, quartered
  • 1 tsp lemon juice
For egg wash:
  • 1 large egg, lightly beaten

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

Pulse artichokes, spinach, cream cheese, Parmesan, shallot and lemon juice in food processor until blended but slightly chunky.

Roll 1 sheet of puff pastry out into a 12 x 12 inch square. Cut into 15 3-inch rounds (combine scraps and roll them out to get the most out of the dough). Repeat with remaining pastry sheet.

Spoon 1 teaspoon of filling on each pastry round. Fold in half, sealing edges with a little bit of water to help them stick together, then press edges with fork to seal.

Transfer to baking sheet. Brush turnovers with beaten egg, and bake 10-15 minutes, or until golden.