Crispy Carrot Harissa Dumplings With Green Schug Pesto
From infoforyourlife 7 years ago
- 15 to make
- Serves 4
Schug is a Middle Eastern hot sauce that originated in Yemen. It can be either red or green, depending on the colour of hot chili peppers used. Adding toasted almonds to jalapeño-based schug makes for a flavourful pesto. Read more Serve with crispy Asian-style dumplings for a delicious meal that's sure to impress. See less
Ingredients
- Schug pesto ingredients: shopping list
- • 1/4 cup (50 mL) toasted PC unsalted raw California almonds, coarsely chopped shopping list
- • 3 garlic cloves shopping list
- • 2 cups (500 mL) fresh parsley, lightly packed shopping list
- • 2 cups (500 mL) fresh cilantro, lightly packed shopping list
- • 2 jalapeno peppers, seeded and chopped shopping list
- • 1/2 cup (125 mL) extra virgin olive oil shopping list
- • 1/4 cup (50 mL) fresh lemon juice shopping list
- • 1/2 tsp (2 mL) ground cardamom shopping list
- • 1/2 tsp (2 mL) ground cumin shopping list
- • 1/2 tsp each salt and freshly ground black pepper shopping list
- Dumpling ingredients: shopping list
- • 1 tub PC carrot Harissa Dip Blended with Flax Seeds shopping list
- • 1/2 cup (125 mL) ricotta cheese shopping list
- • 1/4 cup (50 mL) green onion, finely chopped shopping list
- • 1/4 cup (50 mL) cilantro, finely chopped shopping list
- • Cornstarch for dusting shopping list
- • 42 square wonton wrappers (3 1/4 inch/8 cm) shopping list
- • 1 large egg, beaten with 1 tbsp (15 mL) water shopping list
- • 3 2/3 cups (900 mL) vegetable oil for frying shopping list
- • 1/4 tsp (1 mL) each salt and freshly ground black pepper shopping list
How to make it
- 1. Schug Pesto: Pulse almonds and garlic in food processor until finely chopped. Add parsley, cilantro, jalapeño peppers, oil, lemon juice, cardamom, cumin, salt, and pepper. Process until herbs are finely chopped and mixture is smooth. Transfer to serving bowl; set aside.
- 2. Dumplings: Mix dip, ricotta, green onion, cilantro, salt, and pepper. Dust rimmed baking sheet lightly with cornstarch; set aside.
- 3. Place one wonton wrapper on work surface. Lightly brush two neighbouring sides of the wrapper with egg wash. Place 1 1/2 tsp (7 mL) ricotta mixture in centre of wrapper. Fold wrapper diagonally, bringing egg wash sides over to dry sides to form a triangle. Gently press out air between wrapper around mound of filling. Holding wonton triangle with centre point towards you, brush top of left point with egg wash. Firmly press bottom of right point on top of left point. Place dumpling on prepared baking sheet; cover with kitchen towel to prevent drying.
- 4. Repeat with remaining filling and wrappers, forming dumplings six at a time to speed assembly. Meanwhile, pour vegetable oil into large saucepan to a depth of 1 inch (2.5 cm). Heat over medium-high heat to 350°F (180°C) on deep-fry thermometer. Fry dumplings seven at a time, turning frequently, 1 to 2 minutes per batch or until golden. Transfer with a slotted spoon to paper towel-lined rimmed baking sheet to drain.
- 5. Transfer to serving platter and serve with schug.
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