- 1/2 cup frozen shelled edamame (green soybeans)
- 1 teaspoon cornstarch
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon dark sesame oil
- 18 medium shrimp, peeled and deveined (about 8 ounces)
- 1 large egg white
- 1/2 cup finely chopped napa (Chinese) cabbage
- 1 tablespoon hot water
- 2 teaspoons brown sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon fish sauce
- 24 round wonton wrappers or gyoza skins
- Cooking spray
- 1/2 cup water, divided
- calories 211
- fat 2.6 g
- satfat 0.3 g
- monofat 0.4 g
- polyfat 0.6 g
- protein 12 g
- carbohydrate 35 g
- fiber 2 g
- cholesterol 44 mg
- iron 2 mg
- sodium 504 mg
- calcium 58 mg
How to Make It
Cook edamame according to package directions; drain. Rinse under cold water; drain.
Combine cornstarch and next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped. Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture 10 minutes.
Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until brown sugar dissolves. Stir in lime juice, chili garlic sauce, and fish sauce.
Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 1/2 teaspoons shrimp mixture into center of circle. Fold wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).
Heat a large skillet over high heat. Coat pan with cooking spray. Arrange 12 dumplings in pan; cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining 1/4 cup water. Serve immediately with sauce.