Ingredients
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2
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
3
-
20
-
2
-
-
1/2
-
Directions
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 , Yum! I just tried this tonight and they came out great!, Great quick snack!
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Steps
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1
Done
|
To Prepare Sauce, Combine the First 3 Ingredients in a Small Bowl, Stirring With a Whisk. |
|
2
Done
|
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
Done
|
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
Done
|
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. |
