 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
2 tablespoons green onions, chopped |
2 tablespoons soy sauce |
1 teaspoon honey |
1 cup frozen edamame, shelled |
1 teaspoon fresh lemon juice |
1 teaspoon dark sesame oil |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/2 teaspoon hot pepper flakes |
3 garlic cloves, minced |
20 wonton wrappers |
2 teaspoons cornstarch |
cooking spray |
1/2 cup water, divided |
Directions:
1. To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
2. 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. 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. 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.
|
|