Sesame Cashew Dumplings

Directions

1. 1
   To Make the Coconut Wrappers:
2. 2
   Blend coconut meat and salt in Vita-Mix until very smooth.
3. 3
   Add vegetable juice to color the wrappers as desired, or divide the mixture into 3 smaller batches and prepare different colors by using different juices.
4. 4
   Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 45 hours.
5. 5
   Trim the outer edges of each sheet by about 1/41/2 inch; cut each sheet into 9 even squares.
6. 6
   Wrap in plastic and store in refrigerator.
7. 7
   Remove wrappers from refrigerator and bring to room temperature prior to use.
8. 8
   To Make the Cashew Filling:
9. 9
   Process cashews, nama shoyu, sesame oil, tahini, and ginger in food processor until chunky consistency is achieved.
10. 10
    Mix carrots, celery, and scallions with cashew nut meat together in a large bowl and adjust seasoning to taste.
11. 11
    To Make the Marinated Spinach:
12. 12
    Toss spinach with the sesame oil, ginger, salt, and chili powder.
13. 13
    Let sit 1015 minutes at room temperature to wilt.
14. 14
    For Assembly :
15. 15
    Lay Coconut Wrappers out on a cool workspace.
16. 16
    Dab very lightly with water.
17. 17
    Place a small amount of Marinated Spinach on each.
18. 18
    Top with 1 tablespoon of the Cashew Filling.
19. 19
    Pull edges up around filling to form a half-circle dumpling.
20. 20
    Serve with Sweet ChiliLime Sauce (see Notes).