Sunday, May 22, 2011

Edamame Dumplings

I made these tonight with dinner. Everyone loved them. It was nice to have something different. It's perfect for an appetizer with dinner, a party food, or just a snack. I served this with stir fry. I like how they aren't greasy, but light and earthy. This recipe is from Cooking Light.
Edamame Dumplings

First make the dipping sauce.
Combine in a small bowl with a whisk:
 2 T. chopped green onions
 2 T. soy sauce
 1 heaping t. honey
 1 C. frozen shelled edamame
 1 t. fresh lemon juice 
 1 t. dark sesame oil
 1/2 t. ground cumin
 1/4 t. salt
 15-20 wonton wrappers
 2 t. cornstarch
 Cooking spray
 1/2 c. water, divided

Prepare dumplings:
Cook edamame according to package directions; drain. Rinse with cold water; drain well. In a food processor, combine edamame, lemon juice, oil, cumin, and salt. Process til smooth.
Working one at a time, Spoon edamame mixture in center of each wonton 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.
A non-stick skillet is recommend!
Heat a large skillet over med-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in the pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown, turn. Add 1/4 c. water to pan; cover. Cook 30 seconds; uncover. Cook one minute or until liquid evaporates (i cooked it a little longer to crisp the edges back up a little). Repeat with remaining dumplings and water. Serve immediately with sauce. 

I hope you try them. They are actually pretty fun to make and easy. Just takes a little bit of time to assemble them. 

Chef Teebs

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