Edamame Dumplings

Adapted from a Cooking Light recipe for Edamame Dumplings that was published in their April 2006 magazine. The original recipe calls for lemon and cumin. I use rice vinegar instead of lemon, leave out the cumin, and add sriracha, garlic and scallion.

18-20 wonton wrappers (no egg)

oil, for coating skillet

dish of water, for assembly

additional water for steaming

For the filling:

1 cup cooked, shelled edamame*

1 large clove of garlic, chopped

1 scallion, chopped

1/2 teaspoon toasted sesame oil

1 teaspoon rice vinegar (unseasoned)

1/2 teaspoon sriracha

black pepper, to taste

Add all ingredients for dumpling filling to a food processor. Process to finely minced consistency.

To assemble dumplings: take a wonton wrapper and place 1 teaspoon of the filling in the center. Brush the edge of the wrapper with a small amount of water. Fold wrapper and seal edges. Transfer to a plate and cover with a damp cloth to prevent dumplings from drying out. Continue process until all filling is used.

To cook: Heat a large non-stick skillet that is lightly coated with oil. Add half the dumplings to the pan (without any of them touching) and cook until lightly browned on the bottom. Flip dumplings over. Immediately add about 3 tablespoons of water to the pan. Cover and allow to steam for 1 minute. Remove lid to evaporate any remaining water. Transfer dumplings to a tray and keep warm. Wipe the skillet out and repeat cooking process with remaining dumplings.

*Follow package instructions for cooking. Drain and allow to cool before using. For the dumplings, I prefer to cook the edamame to a slightly softer (though not mushy) state than I would if I were using them to eat on their own.

Dipping Sauce for Edamame Dumplings

1 tablespoon soy sauce

1 teaspoon agave nectar

1 teaspoon rice vinegar (unseasoned)

1 teaspoon toasted and lightly crushed sesame seeds

1 scallion, finely chopped

Mix all ingredients together in a bowl. Season with a fresh ground black pepper.

For the Apple and Cabbage Slaw: I didn't measure anything and tossed everything in a bowl and adjusted the flavors as desired. I used 2-3 cups of shredded red and green cabbage, 1 julienned Gala apple, 1/2 sliced red onion, 1/2 minced jalapeno, and a handful of chopped cilantro. The slaw was dressed with flax oil, juice of 1 small lime, splash of rice vinegar, salt and pepper to taste.