Spicy Edamame Dumplings
- Total Time
These savory green treats will make veggie lovers happy. Be sure to keep the wrappers covered with a kitchen towel or they will dry out quickly.
edamame (shelled)2 cup(s), cooked
uncooked zucchini1 cup(s), diced
minced garlic2 tsp
uncooked scallion(s)6 Tbsp, minced, divided
miso paste1 Tbsp, red variety
dark sesame oil1 tsp
Sriracha hot sauce1 tsp, or more to taste
cornstarch2 tsp, to dust surface
wonton wrapper(s)30 item(s), round shape (about 5 oz)
uncooked carrot(s)2 Tbsp, minced
uncooked green cabbage8 leaf/leaves, Napa variety
- Combine edamame, zucchini, and garlic in a food processor; pulse until mixture is chunky. Add 1/4 c scallions, egg, miso, oil, and Sriracha; pulse, scraping down sides of bowl, until just combined. You should have about 2 1/4 cups filling.
- Lightly dust a parchment-lined work surface with cornstarch. Holding a wrapper in one hand, spread 1 rounded Tbsp edamame filling onto wrapper, leaving an 1/8-inch border. Gather and pleat wrapper around filling, leaving a small opening at the top. Stand filled dumplings on parchment and continue filling remaining wrappers, covering finished dumplings with a kitchen towel to prevent drying. Sprinkle tops of each dumpling with a few pieces each minced carrots and remaining minced scallions.
- Line a bamboo or metal steamer basket with 2 cabbage leaves. Arrange dumplings on leaves in a single layer, 1/2-inch apart and 1-inch from the edge of the steamer basket. The size of your steamer rack will determine how many dumplings can be cooked at one time.
- Bring water to a boil in covered steamer over high heat. Carefully place steamer basket into steamer, cover, and steam until wrappers are translucent, 5-7 minutes. Carefully remove dumplings from steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.
- Serving size: 2 dumplings