Oh my goodness! Sometimes there is just a recipe that calls to you… and these Black Garlic & Tempeh Dumplings are
A-M-A-Z-I-N-G!!!!
Dumplings are one of my all-time favorite meals. One of my first meals after I arrived in New York was at Eldridge Street Dumpling House (now Vanessa’s Dumplings) and I was hooked from that moment on.
We still love to purchase them from time to time but we also love to make them at home now. And these Black Garlic & Tempeh Dumplings are one of my new favorite dumpling varieties.
I mean seriously, how can you go wrong with black garlic, caramelized leeks, and tempeh?! And then put it in a dumpling… YUM!!!!
Here is what you will need:
1. Black Garlic
2. Tempeh
3. Leeks
4. Dumpling or wonton wrappers
5. Green Onion/Chives
6. Thai Chili (optional)
That’s it! Pretty straightforward, huh?!
Black Garlic is just heavenly with the crumbled tempeh and caramelized leeks. The aged garlic has a roasted taste that has all the incredible flavor while also reducing the sharpness and bite of fresh garlic- it’s almost sweet meets savory. And it pairs perfectly with the other ingredients.
Now don’t let the dumpling wrappers scare you. We purchase them already made as a way to cut down on time but you can also use wonton wrappers. However, if you have the time, go ahead roll those dumplings! Anything homemade, is always better. 🙂
If you love dumplings as much as we do, you just have to make these Black Garlic & Tempeh Dumplings. Dumplings have never tasted SO GOOD!
- 3 Leeks (Halved and Sliced Thin, then soaked)
- 2 Packages Tempeh (Crumbled)
- 2 Heads Black Garlic (Peeled and Chopped)
- 1 Thai Chili (Seeds Removed and Minced)
- 3 Green Onions (Chopped)
- Chives (Chopped)
- Dumpling wrappers
- Wash and prepare all fresh produce. After slicing the leeks soak them in water, stirring occasionally to remove dirt particles that can get caught between the layers. Drain and rinse.
- Caramelize the leeks. In a large skillet, add 2 Tbsp oil and the sliced leek. Over medium heat stirring occasionally, cook the leeks until they have turned a light brown with some dark brown pieces. Approx. 15 minutes.
- Add the crumbled tempeh, black garlic and Thai chili. Cook stirring frequently until well incorporated. Approx. 5 minutes.
- Remove the dumpling filling from the heat and transfer it to a large bowl. Add most of the green onion and chives to the filling and stir to combine. Save the rest for garnish.
- Making one dumpling at a time, lightly moisten on side of the dumpling wrapper and spoon a small amount of the filling into the center of the wrapper.
- Using clean hands pinch four corners into the wrapper, creating a small basket. (See picture). Repeat with the rest of the wrappers and filling.
- Steam the dumplings in a steamer for 5-6 minutes.
- Garnish with the remaining green onion and chives and serve.
- Enjoy!
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