Edamame Dumplings

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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, red pepper flakes, garlic, 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 the remaining dumplings and water. Serve immediately with sauce.