Edamame Dumplings Food

EDAMAME DUMPLINGS WITH TRUFFLE OIL

Steps:

• Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
• Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
• Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
• Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

EDAMAME TRUFFLE DUMPLINGS

Steps:

• Bring a large pot of water to a boil and cook the edamame for approximately 5 minutes then drain water.
• Add the edamame, garlic, ginger, scallions, truffle oil, white miso, and soy sauce in a food processor and blend it until paste is formed.
• Scoop about a teaspoon into each wonton wrapper.
• Wet the edges of the wonton wrapper and fold two corners together to make a triangle. You can cut the edges of the wrapper if you have a lot of extra left on the sides. I like to air fry these afterwards to make wonton chips.
• Bring a large pot of vegetable broth to a boil.
• Place the filled dumplings in the boiling broth 2-3 at a time (depending on the size of your pot) and cook for 3-4 minutes until the dumpling is translucent or floating at the top.
• After removing the dumplings, cover to keep warm while cooking the rest of the batch.
• Once all the dumplings are completed, top with more broth. Optionally you can drizzle some more truffle oil and soy sauce if you'd like. Serve immediately with some cilantro, extra edamame, scallions, or sesame seeds!

FRIED EDAMAME DUMPLINGS

Steps:

• In a small saucepan add edamame to salted boiling water. Cook for 1 minute. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi powder, lemon juice, salt, sesame oil and scallions. Process until a chunky consistency forms.
• 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. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don't touch in the oil so they won't stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce.

EDAMAME AND TRUFFLE DUMPLINGS

Steps:

• Cook the edamame in a pot of boiling water for 3-4 minutes.
• Strain and transfer the edamame to a food processor with the garlic, ginger, soy sauce, olive oil, truffle oil, black pepper and water.
• Puree until completely smooth.
• Taste and adjust seasoning if necessary
• To assemble the dumplings, set a small bowl of water on the table alongside your wrappers, and stuffing.
• Take one dumpling wrapper. Dip the tip of your index finger in the water and rub it along half of the dumpling wrapper. (You want to make moisten just the rim of half the wrapper, making a half-moon shape)
• take a small spoon of your stuffing and place it in the middle of the wrapper.
• Gently fold the dumpling in half pressing down the ends so it is sealed.
• *Optional: you can make little ruffles on the edges of the dumplings my making little folds throughout the top)
• Repeat until all the dumplings are made.
• To cook the dumplings place them in a steamer and steam for 3-5 minutes, or until the wrapper is nice and soft.

EDAMAME DUMPLINGS

Steps:

• Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
• Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
• Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.

SHRIMP AND EDAMAME DUMPLINGS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
• Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
• Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
• Pour about 2 tablespoons water in a dish.
• Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
• Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
• Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
• Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
• Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
• Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
• For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

EDAMAME DUMPLINGS

Steps:

• To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
• 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.