Having multiple sets of hands makes dumpling assembly easy and fun. To make ahead, dust the uncooked dumplings with cornstarch. Freeze in a single layer on a baking sheet. Store frozen dumplings in a large zip-top plastic bag in the freezer up to one month.
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
1/2 cup water, divided
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.
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