| Prep: 20 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 32g |
| sugars | fibre | protein | salt |
| 7g | 9g | 12g | 1.2g |
Why I Love Canadian Lentil and Vegetable Dumplings with Ginger Garlic Sauce, Pickled Vegetables, and Sesame Seeds
Every once in a while, a recipe comes along that just strikes a chord with your taste buds and soul alike. For me, the Canadian recipe for Lentil and Vegetable Dumplings with Ginger Garlic Sauce, Pickled Vegetables, and Sesame Seeds is exactly that. Light yet hearty, this dish has a way of creating a comforting warmth that’s perfect for those chilly nights in the Rockies. The delicate dumplings wrapped around savory lentils and fresh veggies, combined with a ginger garlic sauce and zesty pickled vegetables, are a match made in culinary heaven.
Inspired by Nature
Much of my cooking stems from the rugged beauty of the Colorado mountains. My partner Gordon and I often find solace in nature’s bounty, whether we’re fishing for trout in a tranquil stream or foraging for wild herbs. While this particular recipe for Lentil and Vegetable Dumplings doesn’t involve game meat or freshly-caught fish, it does embody the wholesome, down-to-earth qualities that I adore. The use of red lentils and vegetables make it not just nutritious but also incredibly satisfying.
Global Influence
While the roots of this recipe are firmly Canadian, the flavors invite a more global interpretation. The ginger and garlic, combined with soy sauce, offer a nod to Asian cuisine. It reminds me of similar hearty dishes like Japanese gyoza or Indian samosas, though each has its unique twist. If you enjoy these flavor profiles, you might also love dishes such as Chinese dumplings or Korean mandu, which also celebrate the rich combination of veggies and spices.
When it comes to pairing, this dish shines alongside simple staples like steamed jasmine rice or a crisp, tangy slaw. The ginger garlic sauce and pickled veggies offer a punchy contrast to the soft and slightly chewy dumplings, making each bite a new adventure.
Truth be told, part of why I adore this recipe comes down to nostalgia and a sprinkle of romance. Gordon and I first stumbled upon this dish during a cozy night in, tucked away in our log cabin. We followed a similar recipe from Jennifer Segal of Once Upon a Chef, and ever since, it has held a special place in our hearts. Every time these dumplings sizzle in the pan, it brings back memories of that magical evening.
I hope you find as much joy in preparing and savoring these Lentil and Vegetable Dumplings with Ginger Garlic Sauce, Pickled Vegetables, and Sesame Seeds as we do. It’s a dish that embodies the essence of wholesome food: simple, flavorful, and made with love.
What You’ll Need
- 1 cup red lentils, rinsed and drained
- 2 cups water
- 1 medium carrot, finely grated
- 1 small zucchini, finely grated
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup whole wheat flour
- 2 tablespoons cornstarch
- 4 cups vegetable broth
- 3 tablespoons vegetable oil
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup thinly sliced radishes
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1 tablespoon sesame seeds, toasted
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
Method
Step One
In a medium saucepan, combine red lentils and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are soft. Drain any excess water and allow the lentils to cool slightly.
Step Two
In a large mixing bowl, combine the cooked lentils, grated carrot, grated zucchini, chopped onion, garlic, grated ginger, soy sauce, ground turmeric, ground cumin, and black pepper. Mix well to incorporate all ingredients.
Step Three
Add whole wheat flour and cornstarch to the lentil mixture. Stir until the mixture comes together into a thick dough.
Step Four
Shape the dough into small dumplings, about a tablespoon each.
Step Five
In a large pot, bring the vegetable broth to a simmer. Gently add the dumplings to the broth and cook for about 10 minutes, or until they float to the surface and are cooked through. Remove the dumplings and set aside.
Step Six
In a small saucepan, heat 3 tablespoons of vegetable oil over medium heat. Once hot, add the minced ginger and garlic. Sauté until fragrant, about 2 minutes. Add soy sauce, water, rice vinegar, sesame oil, and honey. Stir well to combine.
Step Seven
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
Step Eight
In a medium bowl, combine rice vinegar, sugar, and salt. Mix until sugar and salt are dissolved. Add the sliced radishes, julienned carrots, and julienned cucumber. Toss to coat the vegetables in the pickling liquid. Let sit for at least 15 minutes.
Step Nine
To serve, place a few lentil and vegetable dumplings on a plate. Drizzle with ginger garlic sauce, and top with a portion of pickled vegetables. Sprinkle with toasted sesame seeds. Enjoy!
