Kimchee Dumplings with Sesame Ginger Foam

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I wanted to take this opportunity to share with  you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you’ve got the tools and the whim- get in the kitchen! This dish is will not disappoint!

Ingredients

CILANTRO WRAPS

• 4 cups young coconut meat, chopped
• ½ tsp salt
• ¼ cup cilantro/spinach juice

KIMCHEE FILLING

• 4 cups cashews, soaked 1-2 hours
• ¼ cup Nama Shoyu
• ¼ cup Sesame Oil
• ¼ cup raw Tahini
• 1 T agave
• 1 quart pre-made Kimchee (SEE below)

SESAME GINGER FOAM

• 1 cup ginger juice
• ½ cup sesame oil
• 1 T agave
• 1 tsp lecithin

Instructions

CILANTRO WRAPS
YIELD-3-4 Sheets

Blend coconut meat and salt in Vita-Mix until very smooth.  Add vegetable juice to color the wrappers as desired.  Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 4-5 hours.  Trim the outer edges of each sheet by about ¼-

½ inch; cut each sheet into 9 even squares.  Wrap in plastic and store in refrigerator.  Remove wrappers from refrigerator and bring to room temperature prior to use.

KIMCHEE FILLING
YIELD – 2 ½ quarts

Process cashews, nama shoyu, sesame oil, tahini, agave, and ginger in food processor until chunky consistency is achieved.  Mix kimchee filling  with cashew mixture in a large bowl and adjust seasoning to taste.

SESAME GINGER FOAM
Yield – 1 ¾ cup

Using a stick blender, whip up all ingredients until a thick foam appears on the surface.  Reserve just until plating and froth the mixture for each serving.  Spoon only the foam on the plate.

ASSEMBLY

Lay Coconut Wrappers out on a cool workspace.  Dab very lightly with water.  Place a small amount of Kimchee filling on each (about 1 Tablespoon).
Pull edges up around filling to form a dumpling and tie with a chive.  Serve with Sesame Ginger Foam.