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Red Lentil Dumplings
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Friendly URLs: /red-lentil-dumplings
1.5 hours
6 servings
Adjust servings
One serving is 4 dumplings
dairy-free
gluten-free
(?)
Has gluten from:
wonton wrap (Nasoya)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
maple syrup
red lentil
wonton wrap (Nasoya)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 90.3% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 60.7% of RDA
• Carbs: 15.6% of RDA
• Fat (total lipid): 90.3% of RDA
• Fiber: 16.1% of RDA
• Fructose: 2.4% of RDA
• Protein: 8.6% of RDA
• Sodium: 42.4% of RDA
• Sugar: 16.0% of RDA
• Vitamin A (IU): 29.8% of RDA
• Vitamin B6: 6.9% of RDA
• Vitamin C: 10.5% of RDA
• Iron: 0.7% of RDA
• Magnesium: 5.5% of RDA
• Manganese: 7.2% of RDA
• Niacin: 4.1% of RDA
• Potassium: 7.8% of RDA
• Zinc: 4.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
43.0
g
Calories
1214
 
Fiber
4.51
g
Iron
0.133
mg
Protein
9.68
g
Sodium
572
mg
Sugars
5.01
g
Fat (total lipid)
55.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
pint
+
-
 
 
1/2
cups
+
-
 
 
1
tbsp
+
-
 
 
1/2
tsp
+
-
 
 
1
cup
+
-
 
 
3 1/4
cups
+
-
 
 
4
cloves
+
-
 
peeled.
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
48
whole
+
-
 
One package of Nasoya wraps has 50 individual sheets.
 
1
cup
+
-
 
any high heat oil will work for frying.
 
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PREPARATION
HOW TO COOK THE TOMATOES
1.
Preheat the oven to 350F, and place a rack in the top third.
2.
Slice the tomatoes in half and place them on a rimmed baking sheet.
3.
In a small bowl, whisk together the 1/4 cup of the olive oil, maple syrup, and salt. Pour the mixture over the tomatoes and gently toss until well coated.
4.
Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
COOKING THE LENTILS
5.
While the tomatoes are cooking, rinse 1 cup of red lentils. Place in a medium size pot and add 3 cups of water. Bring to a boil.
6.
Reduce heat to medium-low and cook until tender, about 15 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water and reduce the cooking temperature.
PREPARING THE FILLING
7.
Use a food processor or hand blender to puree the red lentils along with 1/4 cup water. May add more if needed.
8.
In a small saucepan combine the remaining 1/4 cup of olive oil with the garlic, paprika, and chile flakes. Cook over gentle heat until the oil barely comes to a simmer. Turn off heat, and allow to sit for a few minutes.
9.
Add the paprika oil to the pureed lentils, and then gently fold in the roasted tomatoes.
10.
Thin with a bit more water if needed, you want the filling to be quite moist, but still able to hold shape. Season with a bit of salt, just enough that it tastes good. Taste and make any necessary adjustments.
FILLING/COOKING DUMPLINGS
11.
In a large skillet or frying pan, add just enough high heat oil to cover 1/2" on the bottom. Heat over medium-high heat.
12.
Place 12 wrappers on the floured countertop, and add a small dollop of filling in each dumpling.
13.
Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can. Crimp or pinch each dumpling, and gently press it down against the counter to give it a flat base, so it sits upright.
14.
Repeat until you run out of wrappers or filling. Place the dumplings seam side up on a well-floured plate or baking sheet. The extra flour that sticks to the base gives extra crunch.
15.
Arrange dumplings in the pan, seam side up, with a sliver of space between each (so they don't stick together). Pan-fry until the bottoms are golden, a few minutes.
16.
With a large lid in one hand, carefully and quickly add 1/3 cup water to the pan, immediately cover, and cook the dumplings for a few minutes, or until the water is nearly evaporated.
17.
Uncover and finish cooking until all the water is gone - another minute or so. Dial back the heat if the bottoms are getting too dark. Cook in batches and serve drizzled with soy sauce if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you aren't using the tomatoes immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet. The tomatoes will keep for about 1 week in the refrigerator.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1214
Protein 9.68 g
Carbohydrates 43.0 g
Iron 0.13 mg
Fiber 4.51 g
Calcium 5.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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