Posts Tagged ‘soy beans’

by Caitlin Saniga

Edamame hummus

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.


Read Full Post »

by Caitlin Saniga

These dumplings were pretty good when they were warm, but then again, they were good the next day when they were cold, too.


  • 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

Dipping sauce:

  • 2 tablespoon chopped green onions
  • 2  low-sodium soy sauce
  • 1 teaspoon honey

Keep the edamame filling on one half of the wonton wrapper. There's better distribution that way.

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.

Makes 20.

Recipe adapted from: RecipeGirl.com

Photo: Caitlin Saniga

Read Full Post »