Makes about 3 dozen
These are nontraditional dumplings, to be sure! Smashed red lentils are combined with toasted Indian spices for a strongly scented filling, then combined with fresh apples for a bright flavor. The intensely flavored lentil filling is added to the center of an Asian dumpling wrapper and steamed. These small packets of savory ingredients are perfect for appetizers or make a tasty and healthy lunch. You can also form and freeze the dumplings, uncooked, for another time.
SUGGESTED VARIETIES: Crisp and sweet apples work well in these dumplings, so the flavor really shines through. Try Honeycrisp, Gala, or Sonata.
2 cups homemade stock or water
1 cup red lentils
¼ cup coconut or vegetable oil
½ teaspoon fenugreek seeds
½ teaspoon black mustard seeds
½ teaspoon fennel seeds
½ teaspoon red pepper flakes
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1-inch-long piece of fresh gingerroot, peeled and finely diced (about 1 tablespoon)
1 clove garlic, roughly chopped
½ teaspoon salt
¼ teaspoon ground cinnamon
½ large yellow onion, finely diced
3 medium apples, cored and finely diced
1 package wonton wrappers
In a medium saucepan, add the stock and lentils and bring to a boil; cover the pan, reduce the heat to low and simmer. Be sure to check that the lentils are not sticking, and add small amounts of stock or water as needed. Cook until the lentils are perfectly soft, 25 to 30 minutes. They will fall apart and come together in a soft mash.
Meanwhile, in a small sauté pan, heat the coconut oil over medium-high heat until it’s hot. Stir in the fenugreek, black mustard, fennel, red pepper, coriander, and cumin. When the spices begin to pop, about 4 minutes, add the ginger, garlic, salt, cinnamon, and onion, cooking and stirring until soft and slightly caramelized, 6 to 8 minutes. Set aside.
Once the lentils are soft, remove the pot from the heat and add the diced apples. Replace the cover and let sit to soften the apples, about 10 minutes. Once the apples have softened slightly, add the spice-oil mixture and stir well to combine. Leave the pot uncovered on the countertop or in the fridge until the lentils are completely cool.
Once the lentils are cool and thick, prepare to form your dumplings. Set a small bowl of water on the countertop and lay out 6 to 8 wonton wrappers, leaving space between. Using a small spoon, place about a teaspoon of lentils in the center of a wrapper. Moisten all 4 edges of the wrapper and with both hands, form the dumplings into a pouch by pinching the dumpling between your thumbs and forefingers. (You can make any dumpling shape you prefer.) Set the formed dumpling aside and continue making the dumplings in this fashion until all the filling is used. Do not moisten more than 2 wrappers at a time, lest they dry and weaken before you can form them.
Set a steamer basket in a pot over high heat and bring water to a boil. Brush the bottom of the steamer basket with a light coat of oil so the wrappers will not stick. Place as many dumplings as you can fit into the basket, being sure to leave a little space between them, and steam until the wrappers are translucent and cooked through, about 10 minutes for each batch. Continue cooking the dumplings in this fashion until they are all done, serving as they are finished and still hot from the steamer.