by Caitlin Saniga
- 1 cup frozen shelled edamame
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon dark sesame oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 20 square or round wonton wrappers
- cooking spray
- 1/2 cup water, divided
- 2 tablespoon chopped green onions
- 2 low-sodium soy sauce
- 1 teaspoon honey
Cook edamame according to package directions and drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, and salt in a food processor and 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 onto one half 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 the pan and 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 and uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with remaining dumplings and water. Serve immediately with sauce.
To prepare sauce:
Combine the first 3 ingredients in a small bowl, stirring with a whisk.
Recipe adapted from: RecipeGirl.com
Photo: Caitlin Saniga