Serves: 5
Total Calories: 53
Yield: 12 to 15 Dumplings

1/2 cup raw or untoasted pine nuts
1 shallot diced
1 stalk celery finely diced
1/2 red bell pepper diced
1/4 cup dried cilantro
2 tablespoons grated ginger
2 tablespoons raw or untoasted sesame oil
1 tablespoon freshly squeezed lime juice
1 large daikon, peeled

1. Place the pine nuts in a food processor and pulse until completely blended. Transfer to a medium bowl.

2. Add the shallot, celery, red bell pepper, cilantro, ginger, sesame oil, and lime juice to the pine nuts and stir until combined. Set aside.

3. Using a mandolin slicer or a knife, cut the daikon into 24 to 30 thin rounds that are 1/8-inch thick or less. Arrange the rounds on a serving platter.

4. To assemble the dumplings, place a spoonful of pine nut filling on top of a daikon round. Place another daikon round on top of the filling to complete the dumpling. Continue until all the daikon rounds have been used.

5. Serve and enjoy!

For a Change . . .
* Use parsnips or jicama instead of daikon for the dumpling shell.
* Drizzle the dumplings with sesame oil and/or Nama Shoyu.
* Use cookie cutters to cut the daikon rounds into fun shapes—this is a great way to get kids involved in the preparation of this meal!

Nutritional Facts:

Serves: 5
Total Calories: 53
Calories from Fat: 48

More Recipes from the The World Goes Raw Cookbook:
Miso Soup
Cilantro Lime Soup
Spring Rolls
How to Form the Spring Rolls
Wilted Spinach Salad
Seaweed Salad
Almond Ginger Dressing
Sesame Miso Dressing
Sweet Ginger Dressing
Sushi
How to Form the Sushi
Pad Thai
Daikon Dumplings
Kelp Noodles with Green Curry Sauce
Marinated Ginger Cabbage
Asian Dipping Sauce
Pineapple with Ginger Chocolate Fondue
How to Core a Pineapple
Almond Cookies