Zucchini Pesto and Goat Cheese Dumplings
18 to 20
1 hour 0 mins
2 zucchini (about 1 pound)
Sea salt and pepper to taste
2 tablespoons good-quality pesto
Vermont Creamery Classic Goat Cheese crumbled
18 store-bought dumpling wrappers
Neutral oil (such as vegetable)
Chili sauce, as desired
Fresh cilantro leaves, as desired
- Grate zucchini with coarse holes on box grater into colander. Sprinkle with salt; let sit 10-15 minutes. Squeeze zucchini aggressively to remove as much liquid as you can. Place zucchini in bowl; mix with pesto and goat cheese. Season with salt and pepper to taste. (Filling should be on salty side as wrappers have no flavor.)
- Fill small bowl with water. Dip very edge of wrapper into water; rotate it to wet edge all the way around. Hold wrapper in palm of your hand; place spoonful of filling in center. Fold over to form semi-circle. Pleat edge from one corner to the other. Transfer to sheet pan, sitting them so they are upright with flat bottom. Cover dumplings with damp tea towel to keep them from drying out. Repeat with remaining wrappers and filling.
- Heat large frying pan over medium-high heat until hot. Drizzle oil into pan. Working in batches, add dumplings, flat-side down. Cook 1-2 minutes or until bottoms of dumplings are lightly browned. Immediately add just enough water to cover base of dumplings (about 3 tablespoons). Cover; cook 3-4 minutes or until water has evaporated. Transfer dumplings to plate.
- Serve with chili sauce and cilantro leaves, as desired.