2 cups frozen edamame
1 1/2 Tbs. rice vinegar
1 Tbs. lemon juice
1 Tbs. sesame oil
1/4 cup fresh mint, leaves picked and roughly chopped
pinch of sea salt
water, as needed
15-20 round dumpling wrappers
Chili-Soy Dipping Sauce:
1 teaspoon chili oil
1 Tbs. honey
2 Tbs. rice vinegar
1/2 cup soy sauce
1 teaspoon grated ginger (optional)
1. In a large pot fitted with a steamer insert, heat 2 cups of water over medium-high until boiling. Add frozen edamame, cover and steam for 5 minutes. Remove from steamer basket and transfer to a food processor fitted with a metal blade.
2. Add rice vinegar, lemon juice, sesame oil, sea salt and mint to food processor and pulse to combine until mixture is smooth but, still with plenty of texture.
3. Place 1 1/2 Tbs. of edamame mixture into the center of each dumpling wrapper and, using a small brush, apply a thin layer of water all around the perimeter of the wrapper. Fold the wrapper in half (into a half-moon shape) and pinch the ends to fully seal the filling inside.
4. Using the same steamer basket and pot, heat water back to boiling (add a little more if water has evaporated). Line steamer basket with parchment paper (you will need to cut the paper to fit your basket size – this is so the dumplings don’t stick to the steamer basket), place dumplings in a single layer and cook for approximately 5-6 minutes until wrappers are opaque. Remove from basket and repeat until you have steamed all of the dumplings.
5. Arrange dumplings on a serving platter.
6. Add all dipping sauce ingredients to a small bowl and whisk until complete combined. Serve alongside dumplings.
– You can add extra flavor to the dipping sauce by adding minced garlic and chopped scallions.
– Easily substitute frozen peas for edamame.