Black Sesame and White Coconut Dumplings with creamy miso sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

These dumplings are perhaps the most stunning dish I have ever served—they are ultra simple and elegant, like a black-tie affair, but the concept is undeniably charming and sophisticated. Fortunately, they taste even better than they look and have became an instant classic of mine.

Yields 16

To Assemble

Black Sesame Dumplings Blend ingredients in a Vita-Mix until smooth. Spread very thin on dehydrator Teflex sheets and dehydrate 3–4 hours. Remove from Teflex and invert onto a cutting board. Trim edges evenly. Cut into 9 squares. Repeat this same procedure for the white coconut dumplings.

Filling In a food processor, pulse the cashews until coarsely minced. In a separate bowl, combine cashews with remaining ingredients.

Miso Sauce Blend all ingredients in Vita-Mix until smooth.

Final Assembly:

To prepare the wrappers, brush one side of the white wrapper with water and lay a black wrapper across it diagonally so that there are 8 points. Brush with water and place 1 tablespoon filling in the center. Pull the outsides together so that the dumplings bunch together like a sack. Tie a chive around each to secure. On each plate, pour 3 tablespoons sauce in the center and spread gently with a spoon, being careful not to let sauce go to the edges of the plate. Place 2 dumplings on each plate, and drop just a few drops of black sesame tahini on the plate.