Mushroom and Bok Choy Dumplings over a Crunchy Asian Salad

Delicious Mushroom and Bok Choy Dumplings over a Crunchy Asian Salad Kit by Earthbound Farms! A healthy and quick lunch made with all the fixings. 


I’m not exactly sure of when I discovered dim sum but somehow it became a thing and for the past three years every Sunday has been spent inhaling dumplings by the dozen. And the most satisfying part is when the hostess makes her way to the table, lifts the lid off the bamboo baskets and a rush of steam circles the air. And there they are, under a cloud of steam, a bundle of hot, fresh dumplings. Magic.

But over the winter I was gifted a steamer. So now Sundays aren’t marked by going out for dim sum, but rather staying in and getting creative with the stuffing. I’ve partnered with TheFeedFeed & Earthbound Farm to bring you this exciting new Dumpling Recipe served over a crunchy Earthbound Farm Salad!

Filled with sautéed mushrooms and bok choy, these dumplings have an earthy aroma with a slight heat from the freshly grated ginger. In attempts to keep dumplings on the lighter side, I’ve also paired them with this delicious Asian Salad Kit by Earthbound Farm! And since the dumplings are tender pockets of sautéed veggies, the salad offers a nice contrast in flavors and textures. Bites of crunchy kale and cabbage, and nutty sunflower seeds mingle with the delicate dumplings, while a drizzle of tahini dressing wraps the meal in a lovely sweetness. Now this is how I like to start my Sundays.

The lovely Earthbound Farm

Earthbound Farm has been committed to organic farming since they started back in 1984.  The Chopped Salad Kits are one of the newest additions to their product lineup - and while I used the Asian Kit for this recipe, the kits also come in BBQ Ranch and Southwest!  Be sure to check out their website to find them at your nearest retailer!

This recipe was created in partnership with Earthbound Farm and FeedFeed. Thank you for supporting brands that support 8th and lake! 


Serves: 15 wontons

Prep Time: 15 minutes | Cook Time: 15 minutes


Ingredients for the Bok Choy Dumpling:

1 tablespoon sesame oil, or olive oil

1 tablespoon freshly grated ginger

3 garlic cloves, grated

2 cups mushrooms, finely chopped

2 cups bok choy, roughly chopped

1 & 1/2 tablespoons tamari (GF soy sauce)

1/4 cup chives, roughly chopped

1/4 cup green onions, roughly chopped

15 wonton wrappers

*Plus 1 package of Earthbound Farms - Organic Chopped Salad, Asian Kit



In a medium-saucepan over medium heat, warm the oil and add in the grated ginger and garlic. Let this cook for a minute. Now add in the bok choy, a tablespoon of water and sauté with a pinch of sea salt for 5 minutes. Toss in the mushrooms, with another tablespoon of water, and sauté for another 5 minutes.

Now add the sautéed greens and mushrooms, and the rest of the ingredients, except the wonton wrappers, into a food processor and blend for 10 seconds, or until the mixture breaks down and makes a nearly smooth batter. Depending on the size of your wonton wrapper, you will stuff the wontons with 1 - 2 teaspoons of filling.

For this recipe, I used square wonton wrappers but any will work. Dollop a small amount of the filling directly into the center of the wrapper and lightly wet the wonton rim with water. Leave enough room around the rim to be able to lift the sides, pinching at the top. This is how you seal the wonton – creating a stuffed packet, pinched at the top.

Now place your dumplings into your steamer basket and cook for about 8-10 minutes.

While dumplings are steaming - prepare salad according to package directions.

Place on top of the dressed salad and enjoy!


Cashew-Ginger and Baobab Energy Balls

Cashew Ginger & Baobab Energy Balls are such a delicious afternoon snack. Slightly spicy, yet zesty, the ginger and baobab is such a perfect flavor pairing. Make a big batch and take a few with you as a healthy and raw snack.  Inspired by my recipe exclusively sold at Village Market - 4555 California St, San Francisco.

3-Cashew-Giner-Baobab-Balls |

Hey guys! So a few months back I designed two exclusive recipes for Village Market in San Francisco - Coconut Chia Pudding with Rose Compote and Citrus Granola, and these Orange and Ginger Energy Balls. The energy balls were such hit that they sold out 5 times in the first week!

Since I know many of you don't live in San Francisco but wanted to try the recipe out as well, I thought it would be nice to share the full recipe with you! This way you can make them from home even if you live in another country. So here is the recipe that I designed for Village Market - simple, delicious and only made with a handful of ingredients. The baobab powder is optional and actually isn't used at Village Market. I just love the taste of it, so if you happen to have it lying around, feel free to sprinkle a bit on top. Other than that this is what you'll find at the cafe!

And hey, maybe even wrap up a few of these guys as a mini-thanksgiving present for your friends and family. I know that I'll be in need of a healthy pick-me-up post holiday feast ;)

xx Marie

Cashew-Giner-Baobab-Balls |
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** So the baobab is pretty essential to this recipe but if you can't find it use the zest of one orange and add it to the batter. Baobab has a zesty/citrus flavor and the orange will help to mimic that.**


Serves: 12-14 balls

Prep Time: 5 minutes | Cool Time: 5 minutes

Ingredients for the Cashew-Ginger-Baobab Energy Balls:

- 17 pitted medjool dates

- 1 cup raw cashews

- 1 teaspoon cinnamon

- 1 1/2 tablespoons ginger powder OR 1/2-1 inch fresh grated ginger (depending on how spicy you like it, I like mine spicy with 1 inch)

- 2 tablespoons baobab powder + plus 2 tablespoons to rolls the balls in (or zest of one large orange)

- pinch of sea salt 


Place all the ingredients into the food processor and blend until the nuts and dates have broken down and formed a big sticky ball - about 1 minute. Rolls into 1 inch thick balls and roll them into the baobab powder and store in the fridge for up to a few weeks!

Asian Style Miso and Eggplant Pasta

Asian Style Miso and Eggplant Pasta is a delicious and fun twist on a traditional Italian tomato and veggie pasta (vegan and gluten-free).

Asian-Style-Miso-And-Eggplant-Pasta |

Hey guys! So, a bunch of you asked on Instagram for the recipe to this Asian Style Miso and Eggplant Pasta, and, of course, I wouldn't think twice about disappointing you and saving this recipe for a later date. So here it is! Last year I took a quick trip to visit my girlfriends in New York, where one of them works at a very delicious and fun restaurant (Mission Chinese). Since she's my best friend, she HOOKED IT UP. No joke, I was sitting by the bar and guess who walks out with a hoard of security guards and enough to suggest that the president was following right behind them? Well, actually it was Malia Obama! And, okay, I know what you're thinking, 'she didn't really set that up and it was really by chance'. And you're totally right, buttt, she did text me to hurry on over because Malia Obama was at the restaurant! So, that was cool. But what was even cooler (yes, cooler than seeing the president's daughter), was tasting for the first time an Asian style pasta made from matcha powder! Pasta and matcha powder?! Yes, pasta mixed with matcha powder! Not pasta with a side drink of matcha tea...well actually, that is how my best friend ended the night - by sending over a delicious matcha night cap...and a pizza, and some very spicy wings that I took one bite of, blew my head off from the heat, and passed them along to the bar tender to enjoy. Wings aren't really my thing.

So that night, I fell asleep to the sound of construction on the street (typical NYC experience, am I right?) and to the thought of an Asian style pasta. So this is my first attempt of infusing Asian flavors into pasta - with a heaping dose of brown miso paste. This stuff is delicious. Seriously. If you don't have a little jar of it at home, please go out and get some. It's pretty cheap and you can add it to anything! Outside of pasta, I love adding it to sautéing veggies, soup, and as brown rice cooks. 

So enjoy the new wide world of Asian style pastas! I'll be experimenting with that matcha pasta any day now. And as always, you will be the first to see how it comes out :)

xx Marie

Asian-Style-Miso-and-Eggplant-Pasta |

Serves: 2-4

Prep Time: 10 minutes | Cook Time: 20 minutes 

Ingredients for the Miso and Eggplant Pasta: 

- 1/3 bag of brown rice pasta (or any you'd like)

- 2 cups crimini mushrooms, thinly sliced

- 1 small eggplant, cut into bite-size cubes

- 1 & 1/2 tablespoons tomato paste

- 2 cups cherry tomatoes, cut into halves

- 1/2 cup green onions, thinly sliced into rings

- 4 garlic cloves, thinly sliced

- 1 tablespoon brown miso paste

- 1/2 - 1 teaspoon chili flakes (optional)

- 3 tablespoons olive oil

- 3-5 tablespoons pasta water


In a medium size saucepan on medium-high heat, warm the olive oil with the chopped garlic cloves and tomato paste for 2 minutes. In the meantime, slice the mushrooms and cube the eggplant. Add these and the sliced tomatoes to the saucepan and reduced to medium heat. Press down on the tomatoes to release their juices. Gradually add enough water, a few tablespoons at a time, to the saucepan so that the vegetables don't stick to the bottom. Cook the veggies until they have softened, about 7 minutes.

As the veggies cook, add a tablespoon of sea salt to a large pot of boiling water. Then add in the pasta and cook for how long your package instructs. Stir the pasta frequently as it cooks. 

Now add in the miso paste and chili flakes to the saucepan, and stir the miso around until it coats all the veggies. If the pasta sauce starts to stick to the saucepan add a few tablespoons of pasta water gradually so they don't stick. Drain the pasta and mix it together with the miso sauce. Top with extra green onions and enjoy!

Your Thoughts?

Have you tried making an asian style pasta before? I love adding miso paste into dishes as it lends a nice umami flavor to the whole plate. Just delicious.

I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie