Prep 15 mins
Cook 10 mins
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.
- 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.
Yum! I just tried this tonight and they came out great!
Great quick snack!
made these for dinner tonight. I love edamame, and love finding new recipes for it. but didn't like this much. The sauce was much too salty for my families taste, and we were looking for something more in the Dumplings..... I'll definitely go back to my other favorite edamame recipes. :(