Edamame Dumplings were easy to make, but unfortunately not so tasty. I think it may have been due to the chunky filling, which was kind of tasteless.
On the plus side, if you want a healthy snack and don’t have a lot of time to make one then this is a great recipe. I do recommend though that you don’t place them on top of each other when you put them on the plate before you eat them, as they will stick together.
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1 cup Edamame shelled, cooked, drained
3 pieces of spring onion coarsely chopped
1/2 garlic clove minced
1 teaspoon fresh ginger minced
1 teaspoon miso paste
Squeeze of lemon
Salt and pepper to taste
18 wonton wrappers
1-2 cups vegetable stock
Toasted sesame oil for drizzling
In a food processor pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery add some more Edamame or more basil until you get a thicker consistency.
Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all four edges. Place a new wrapper on top and gently press down adhering each edge.
Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single layer (you can do this in multiple batches if they don’t all fit). Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
Divide steamed wontons among plates; pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.