Name: Edamame Dumplings with Thai Peanut Sauce
Ingredients: For Thai Peanut Sauce; 1 cup coconut milk; 1 teaspoon to 2 teaspoons of red curry paste or hot sauce; 1/4 cup smooth peanut butter; 2 tablespoon brown sugar; 2 tablespoon freshly squeezed lemon juice; 2 teaspoon soy sauce; For Edamame Dumplings; 3 cup fresh spinach, finely chopped; 1/2 teaspoon salt; 8 ounce shelled edamame, thawed if frozen; 1 medium scallion/spring onion, chopped; 2 tablespoon fresh ginger, minced and peeled; 2 teaspoon toasted sesame oil; 2 teaspoon sugar; 1 teaspoon cornstarch; 1/4 teaspoon ground white pepper; 16 gyoze dumpling wrappers, or wonton skins

Edamame Dumplings with Thai Peanut Sauce

By: Robin Asbell, Big Vegan: More Than 350 Recipes No Meat, No Dairy, All Delicious, Chronicle Books

Edamame is a great budget-friendly, healthy snack that will leave you coming back for more. Enjoy Edamame Dumplings with Thai Peanut Sauce for one of the best appetizer recipes for a crowd. Dip away!

Notes

Edamame Dumplings with Thai Peanut Sauce for $1.93 per serving

Serves4

Ingredients

For Thai Peanut Sauce
1 cup coconut milk
1 teaspoon to 2 teaspoons of red curry paste or hot sauce
1/4 cup smooth peanut butter
2 tablespoons brown sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons soy sauce
For Edamame Dumplings
3 cups fresh spinach, finely chopped
1/2 teaspoon salt
8 ounces shelled edamame, thawed if frozen
1 medium scallion/spring onion, chopped
2 tablespoons fresh ginger, minced and peeled
2 teaspoons toasted sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1/4 teaspoon ground white pepper
16 gyoze dumpling wrappers, or wonton skins

Instructions

Thai Peanut Sauce

Pour the coconut milk into a small saucepan and whisk in the curry paste. Bring it to a simmer, then whisk in the peanut butter, sugar, lemon juice and soy sauce until smooth.
Simmer until the sauce thickens, but if the oil starts to separate, take it off the heat and whisk to combine.
Use immediately or cool and refrigerate until needed. Reheat over low heat.

Edamame Dumplings

In a medium bowl, toss the spinach with the salt; after 15 minutes, wring out the moisture that the salt will have extracted from the leaves.
In a food processor, mince the edamame, and then add the onion, ginger, sesame oil, 2 tsp sugar, the cornstarch and pepper. Pulse to mix well. Add the spinach and pulse to mix. Transfer the mixture to a medium bowl.
Lay out 16 gyoza wrappers on a cutting board. Dampen the edges so they will seal when pressed around the filling. Put a rounded tablespoon of the filling in the center and pull up edges around and over the filling.
Pleat the top as you seal it closed and flatten the bottom so it will stand up. Place it on a baking sheet dusted with cornstarch and repeat with the remaining ingredients.
Cover the dumplings with plastic wrap and refrigerate for up to a day, or freeze for a week.
To cook the dumplings, drop into gently boiling water until cooked through, about 8 minutes. Serve with Thai Peanut Sauce.