Edamame Dumplings Recipes

EDAMAME DUMPLINGS

Edamame Dumplings image

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.

Provided by Ms B.

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 243.1, Fat 6.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 889.1, Carbohydrate 34.8, Fiber 3.7, Sugar 1.8, Protein 13.5

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