Adapted from 101 Cookbooks
1/2 cup full fat coconut milk (more if needed)
2 thick leek, finely chopped
1/4 teaspoon salt
1-2 tablespoons green (Thai) curry paste
2 cups cooked mung beans
fresh lemon juice
Soak the mung beans overnight in plenty of fresh water with a dash of apple cider vinegar. Cook the beans until tender but not falling apart. Stir fry the leek in a couple of tablespoons of coconut milk over low heat until soft but not brown. Add more milk if it dries out. Smash the mung beans in a mortar and pestle or with a fork and add to the leek alongside a big squeeze of lemon and salt to taste. Allow the mixture to cool, and taking a teaspoon of the mixture inside each dumpling skin, wetting the edge to seal (if you’re new to this, there are a million videos on youtube – it’s much easier than you might expect!)
Once they are wrapped, you can cook the dumplings immediately or freeze them on a baking paper lined tray (with space in between so they don’t stick together) placing them in a bag or container after they’re frozen solid.
To cook them, steam in a bamboo steamer, pan fry in coconut oil or poach in broth. My favourite way to eat them is like Japanese gyoza – Pan frying the bottoms until golden then adding 1/4 cup water to the pan and quickly popping on the lid for about 5 minutes. So the bottoms are crisp and the tops are delicately steamed. Also delicious served cold the next day.