A delicious appetizer as a prelude to an Asian-themed meal: Edamame Dumplings
Made with won ton wrappers, these are pretty simple to whip up. Frozen edamame is processed with a small amount of spices and then plopped into the center of a wrapper.
Just as ravioli is made, the edges are rubbed with water and then folded over to contain the filling. I do another little rub of water along the edges of the folded dumpling- just to make sure that it’s completely sealed. The dumplings are then browned and steamed in a skillet with a small amount of water. Then they’re reading for dipping… into a simple mix of green onions, soy sauce and honey. Delicious!
- 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
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 20 square or round wonton wrappers
- cooking spray
- ½ cup water, divided
- Combine the sauce ingredients in a small bowl, stirring with a whisk. Set aside.
- Cook the edamame according to package directions; drain. Rinse edamame with cold water and drain well.
- Combine edamame, juice, sesame oil, cumin, 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 (or semi-circle), 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 ¼ cup water to pan and cover. Cook 30 seconds, then uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with remaining dumplings and water. Serve immediately with sauce.