Edamame Dumplings

Apr 30, 2020
2 min read

Hey everyone,

I hope your week is off to a good start! This weekend my sister and I had so much fun making these dumplings together for my family. They turned out great and were so delicious.

I wanted to share this recipe with you all from the cookbook, Bowl. I seriously recommend this cookbook especially if you are into asian cuisine!

Here we go!

EDAMAME DUMPLINGS

Ingredients:

1 1/2 cups of frozen shelled edamame

1/4 cup grated carrot

1 tbsp neutral-tasting oil

1 tsp toasted sesame oil

1 tsp brown rice vinegar

1/2 tsp fine sea salt

1/4 tsp sugar

2 scallions, white and green parts, thinly sliced

2 tbsp chopped fresh mint

1 tsp toasted sesame seeds

25-30 thing round or square dumpling wrappers

How to make:

1. Bring saucepan of water to a boil and salt it generously. Add the frozen edamame to saucepan and cook until tender(about 3-5 min), adding the shredded carrot for the last 30 seconds. Drain in mesh sieve and rinse well under cool water.

*Drain thoroughly to prevent the filling from being too moist.*

2. Combine edamame and carrot in a food processor with the oil, sesame oil, vinegar, salt, and sugar. Pulse until a chunky filling forms, being careful to not overprocess. Add scallions, mint, and sesame seeds and pulse to incorporate.

3. IT'S DUMPLING ASSEMBLY TIME! Set up with the stack of dumpling wrappers, and cover with a lightly moist-towel to prevent drying out. You will also need a small bowl of water, and the dumpling filling. Line a baking pan with parchment paper, and a moist clean towel.

4. Fill and shape dumplings into whatever shapes you would like; half moons, triangles, nurses' caps, or bunched wontons. Arrange on baking sheet, covered with a towel along the way.

5. Either STEAM, or BOIL the dumplings!

Steam: Heat 1/2 inch of water in skillet until simmering, and then lightly grease layers of stacking steamer unit. Arrange dumplings inside so they aren't touching. Place steamer in simmering water, cooking for 3-4 minutes, and then open with caution as a cloud of hot steam may come out.

Boil: With soup at a simmer, drop dumplings in, cover, and cook for 2 minutes, and then fish out.

(I steamed when I made but I am sure boiling works great too!)