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."
 
Edamame Dumplings created by Sackville
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Ms B.
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  1. lisa__lynn
    Yum! I just tried this tonight and they came out great!
     
  2. santon1111
    Great quick snack!
     
  3. PamperedChefAngie
    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. :(
     
  4. Vino p.o. prn
    Wonderful! Love eating edamame!! We usually make potstickers with ground turkey ....this was a nice change and the sweet sauce is good contrast against the spicy sauce we use with the potstickers. Thanks!
     
  5. Brooke the Cook in
    My 11 year old son loved these! This was my first time making steamed dumplings and the directions were easy to follow - I didn't have any problems. I thought the sauce was great as is, adding a little rice vinegar will cut the soy taste if it's too strong for you. Next time, I will add some fresh ginger as another poster commented - that would be a nice touch.
     
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