½ pkg. Yves Sweet Potato Chia Bites
¾ cup (180 mL) sauerkraut, squeezed from liquid
1 tbsp. (15 mL) rice wine vinegar
1 tbsp. (15 mL) olive oil
1 cup (250 mL) finely diced onion
1 tbsp. (15 mL) minced garlic
1 tbsp. (15 mL) finely grated ginger
2 tbsp. (30 mL) white miso paste
16 dumpling/wonton wrappers
Vinaigrette
1 tbsp. (15 mL) finely diced shallots
2 tbsp. (30 mL) rice wine vinegar
1 tbsp. (15 mL) low-sodium soy sauce
1 tsp. (5 mL) maple syrup
1 tsp. (5 mL) finely grated ginger
Pre-heat oven to 400°F. Line a baking tray with parchment paper; set aside. Fill a small bowl with cold water and place at your workstation.
Vinaigrette: In a small bowl whisk together shallots, rice wine vinegar, soy sauce, maple syrup and grated ginger.
In a large mixing bowl crumble chia bites and stir in sauerkraut and rice wine vinegar; set aside.
In a small frying pan over medium heat, add 1 tsp. of olive oil, onion, garlic and ginger; cook until fragrant, about 4 minutes. Stir in miso paste and cook for another 2 minutes. Remove from heat and stir into chia bite mixture until fully combined.
To assemble dumplings: Take one dumpling wrapper and lay it flat on top of your thumb and index finger. Using your other hand, dip your finger into the water and line the outer 2 edges lightly with water. Place 1 tbsp. of the dumpling mixture into the center of the wrapper. Fold wrapper over filling and firmly press the edges together. Transfer dumpling onto prepared baking tray. Repeat steps with the remaining ingredients.
Using a pastry brush, lightly brush each side of the dumplings with the remaining canola oil. Bake for 8-10 minutes until lightly browned.
Serve warm with vinaigrette.
Double up the recipe and use the entire Yves Sweet Potato Chia bites package and freeze half for later!
