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Photo of Spicy edamame dumplings by WW

Spicy edamame dumplings

2
1
1
SmartPoints® value per serving
Total Time
44 min
Prep
30 min
Cook
14 min
Serves
15
Difficulty
Moderate
No more stuffy sit-down dinner parties! This flavorful appetizer gets your guests in the kitchen, participating in the fun. Have them help with the assembly and watch the lively conversations unfold. These savory green treats will make veggie lovers happy and blow away the meat eaters with their rich and filling flavors. The delicate dumplings are easy to prepare and make 15 servings in under an hour. Steaming makes the cooking easy and a little exciting. Serve with your favorite dipping sauce, reduced-sodium soy sauce or drizzled with hot chili oil. You can make the filling ahead and be ready when guests arrive. Be sure to keep the wrappers covered with a kitchen towel or they will dry out quickly. Kids can also enjoy these fun and tasty packages. Let them help as well for a fun pre-dinner treat on the weekend.

Ingredients

Edamame (shelled)

2 cup(s), cooked

Uncooked zucchini

1 cup(s), diced

Minced garlic

2 tsp

Uncooked scallion(s)

6 Tbsp, minced, divided

Egg(s)

1 large egg(s)

Miso paste

1 Tbsp, red variety

Dark sesame oil

1 tsp

Sriracha hot sauce

1 tsp, or more to taste

Cornstarch

2 tsp, to dust surface

Wonton wrapper(s)

30 item(s), round shape (about 5 oz)

Uncooked carrot(s)

2 Tbsp, minced

Uncooked green cabbage

8 leaf/leaves, Napa variety

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 2 dumplings

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