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Prep Time: 15

Total Time: 25

Servings: 4


  • 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


  1. To prepare sauce, combine the sauce ingredients in a small bowl, stirring with a whisk. Refrigerate or serve at room temperature.
  2. To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well.
  3. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
  4. 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.
  5. Place dumplings on a large baking sheet sprinkled with cornstarch.
  6. 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.
  7. Cook 1 minute or until bottoms begin to brown; turn.
  8. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates.
  9. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.