Yam Basil Dumplings With Dipping Sauce (Homemade)
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Cook15 min
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Total40 min
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Servings24
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This dumpling filling packs maximum nutrition into a small package, combining protein-rich ingredients with leafy greens and umami-boosting elements that make every bite satisfying. Blending frozen spinach with artichoke hearts creates a naturally creamy base that holds together beautifully inside the dumpling wrappers. Storing prepped filling in airtight food storage containers* keeps it fresh while you work through each batch.
Artichoke Hearts Base Recipe
The artichoke hearts base recipe gives you a simple foundation for making a tasty dipping sauce to go with yam basil dumplings. This nutrient-packed base mixes soft artichoke hearts with fresh spinach and a bunch of savory ingredients that build interesting layers of flavor. The combo of soy protein, nutritional yeast, and seaweed creates a rich, savory taste, while sun-dried tomatoes add a hint of sweetness and tang. You can change this base and make it better with extra ingredients to create the perfect match for homemade dumplings. For an elegant presentation, consider serving your dipping sauce in serving bowl sets* designed to complement your dining table.
Ingredients
Yam Basil Dumplings With Dipping Sauce (Homemade)
by veganpreps.com
Ingredients
- 1 (14 oz) can artichoke hearts, drained and finely chopped
- 2 cups frozen spinach, thawed and squeezed very dry
- 1/4 cup nutritional yeast
- 2 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped
- 1 tablespoon dried wakame seaweed, rehydrated in water for 5 minutes and chopped
- 3/4 teaspoon garlic powder
- 1 tablespoon cornstarch (binder)
- Hot sauce to taste
- 24 round vegan dumpling wrappers
- 1 tablespoon water (for sealing)
- 1 tablespoon neutral oil (for pan-frying)
- For the dipping sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon maple syrup
Instructions
- 1Make the dipping sauce: stir together soy sauce, rice vinegar, sesame oil, ginger, and maple syrup in a small bowl. Set aside.
- 2Combine the artichoke hearts, squeezed spinach, nutritional yeast, sun-dried tomatoes, rehydrated wakame, garlic powder, cornstarch, and hot sauce in a bowl. Mix well until a cohesive filling forms.
- 3Place one dumpling wrapper on a flat surface. Spoon 1 heaping teaspoon of filling into the center. Dip a finger in water and run it around half the wrapper edge. Fold the wrapper in half over the filling, pressing out any air pockets, and seal the edges firmly by pressing or pleating.
- 4Heat a large non-stick or cast iron skillet over medium-high heat. Add 1 tablespoon of oil. Arrange dumplings flat-side down in a single layer without touching and cook for 2 to 3 minutes until the bottoms are golden brown.
- 5Add 3 tablespoons of water to the pan, immediately cover with a lid, and steam for 4 to 5 minutes until the water has fully evaporated and the wrappers are cooked through.
- 6Remove the lid and cook for 1 more minute to re-crisp the bottoms. Serve hot with the dipping sauce.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Making this dipping sauce, I always make sure that frozen spinach is completely thawed and I squeeze out any extra water after cooking so the sauce doesn’t get too thin. The nutritional yeast should be fresh and not lumpy, since old yeast can taste bitter. If you’re using canned artichoke hearts, drain them really well and look for any tough outer leaves. For the best results, let the finished dipping sauce sit for at least 15 minutes before serving so the flavors can come together and get stronger.
Microwave Spinach First, Then Combine
Start by microwaving 2 cups of frozen spinach at full power for 3 to 4 minutes until it is completely thawed and heated through. While the spinach cooks, I prepare my remaining ingredients in a food processor. Add 16 ounces of canned artichoke hearts, 1/4 cup nutritional yeast, 2 tablespoons of sun-dried tomatoes packed in oil (drained), 1 tablespoon of soy protein, 1 tablespoon of fiber supplement, 3/4 teaspoon of garlic powder, and 1 tablespoon of dried wakame seaweed if desired. Pulse these ingredients together until the mixture reaches a chunky puree texture.
Once the spinach has finished microwaving, I carefully add it to the food processor with the other ingredients and process again until the dip reaches the texture I want. Some people like it chunkier while others prefer it smoother, so I blend based on what I’m going for. Finish the dip by adding hot sauce to taste, adjusting the amount based on how spicy I want it. The combination of artichokes, spinach, and nutritional yeast makes a filling base that works really well with the garlic and savory flavors from the seaweed and sun-dried tomatoes.
Nutritional Yeast Amounts Vary
One key ingredient you’ll want to pay attention to is nutritional yeast, and honestly, the amount I’ve listed isn’t set in stone. You might find you prefer more or less depending on how strong you want that savory, umami flavor to be. Start with the quarter cup I’ve suggested, then taste as you go. If you want a richer, more pronounced cheesy taste, add another tablespoon or two. If it feels overwhelming, dial it back. Since nutritional yeast varies by brand in intensity, you’ll develop your own preference through experimentation. This flexibility lets you customize the dip to match your exact taste preferences perfectly.
Tangy Ginger Soy Dipping Sauce
Now that you’ve got your dip’s flavor profile down with nutritional yeast, add a complementary dipping sauce that works well with your dumplings. I combine fresh ginger, soy sauce, and rice vinegar because these three ingredients create the tangy, umami-rich balance your taste buds want. The ginger adds warmth and complexity, while soy sauce brings that savory depth that works with your artichoke-spinach base. I grate the ginger finely so it spreads evenly, then whisk everything together. Let it sit for ten minutes, allowing flavors to blend before serving alongside your dumplings.
Final Thoughts
Because you’ve now assembled all the components – the vibrant artichoke-spinach filling, the nutritional backbone of yeast and protein, and that tangy ginger-soy sauce – you’re ready to bring everything together into something really delicious. I’d recommend steaming your dumplings rather than boiling them, since steaming keeps the wrapper’s texture better and stops sogginess. The filling’s fiber and protein content means these dumplings keep you satisfied longer than standard versions.
In This Recipe.
