Asparagus Mango Dumplings With Coconut Basil Rice

From 'The Lazy Smurf's Guide to Life' at http://lazysmurf.wordpress.com This recipe also won Fatfreevegan.com's Vegetable Love contest.

• Ready In: 1 hr 30 mins
• Serves: 2-3
• Yields: 6 dumplings

Ingredients

• For the Dumpling Wrappers

• 2  cups whole wheat flour
• 1  cup all-purpose flour
• 1  cup boiling water

• For the Filling

• 1  red onion, chopped
• 1⁄2 teaspoon cumin seed
• 1  teaspoon  coriander seed
• 1⁄2 teaspoon curry powder
• 5  garlic cloves, chopped
• 1 1⁄2 teaspoons ginger, chopped
• 2  red chili peppers, chopped
• 1⁄2 lb  oyster mushroom, separated into smaller pieces
• 1⁄2 cup  mango juice
• 1  mango, chopped
• 3  scallions, chopped
• 1⁄2 cup cilantro, chopped

• For the Rice

• 1  teaspoon coconut butter
• 4  garlic cloves, chopped
• 1  scallion, chopped
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 cup basil, reserve some for plating and chop the rest
• 1  cup rice
• 2  cups water
• 1  teaspoon broth, powder

• To Assemble

• 6  asparagus, end removed
•  red cabbage leaf
• 2  limes

Directions

1. Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches Let it rest in a covered bowl for 30 minutes.
2. Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and sauté for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Sauté for another minute or two then add the scallions and cilantro and remove from the heat.
3. Melt the coconut butter over medium heat making sure that it doesn’t burn. Add the garlic and scallion and sauté for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.
4. Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn’t ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!