Prep Time: 15
Total Time: 25
- 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
- 2 tablespoons green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon honey
- To prepare sauce, combine the sauce ingredients in a small bowl, stirring with a whisk. Refrigerate or serve at room temperature.
- 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.
- 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.
- 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.