This recipe has been featured in a post on The Recipe Girl blog with step-by-step photos: How To Make Edamame Dumplings.
Yield: 20 dumplings
Prep Time: 25 minutes
Cook Time: 10 minutes
This was a terrific treat to have while I was making an Asian- style dinner. My six year old ate them too (I successfully hid some edamame in there!) I don't think he would eat it on its own, but tucked into a dumpling it was fun to eat.
2 Tablespoons chopped green onions
2 Tablespoons low-sodium soy sauce
1 teaspoon honey
1 cup frozen shelled edamame (green soybeans)
1 teaspoon freshly squeezed lemon juice
1 teaspoon dark sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
20 square or round wonton wrappers
1/2 cup water, divided
1. To prepare sauce: Combine the first 3 ingredients in a small bowl, stirring with a whisk.
2. To prepare dumplings: Cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, and salt in a food processor; process until smooth.
3. 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.
4. 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 remaining dumplings and water. Serve immediately with sauce.
*If you spray your teaspoon with cooking spray before you measure your honey, the honey will slide right off the spoon & you won't be struggling to scrape a gooey mess off of the spoon.
Adapted from Cooking Light