Pan-Fried Roasted Beet and Carrot Dumpling

Name: Pan-Fried Roasted Beet and Carrot Dumpling
Yield: Makes About 30 Dumplings
Cuisine: Philippines
Ingredients: ½ teaspoon finely minced garlic; 1 tablespoon toasted sesame oil; ¼ teaspoon finely minced ginger; 1 tablespoon olive oil; 1 teaspoon rice vinegar; 1 bunch fresh beets (5 medium bulbs), with greens attached; 1 medium carrot; ¼ teaspoon freshly ground pepper; 1 teaspoon sea salt; 30 round dumpling wrappers, store-bought or homemade; 1 medium egg (optional); 1 teaspoon sugar; 1 egg; ½ teaspoon finely chopped Thai chile; 1 tablespoon vegetable oil

Preparation info

Makes About
30
Dumplings

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Ingredients

1 bunch fresh beets (5 medium bulbs), with greens attached
1 medium carrot
1 tablespoon

Asia
Philippines
Main course
Raw
Spicy
Vegetarian
South East Asia

Method

Preheat the oven to 400°F. Remove the beet greens; set the bulbs aside. Clean the leafy stalks and chop into very small pieces. Drop them into a pot of boiling water for 7 to 8 minutes. Drain and let cool to room temperature.
Peel and slice the beets a