Edamame Dumplings Recipe #163549
From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.
by ms_bold
25 min | 15 min prep
SERVES 4
- 2 tablespoons green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 cup frozen edamame, shelled
- 1 teaspoon fresh lemon juice
- 1 teaspoon dark sesame oil
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon hot pepper flakes
- 3 garlic cloves, minced
- 20 wonton wrappers
- 2 teaspoons cornstarch
- cooking spray
- 1/2 cup water, divided
- To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
- To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.
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