Easy Edamame Dumplings


We couldn't imagine a dim sum dinner without dumplings, right? In this case, we put our chopsticks and our Preservation & Co. Sriracha to work, creating feasible and exceptionally functional appetizers to pick and dip.

Don't get overwhelmed by the wonton process -- Think of this as an easy version of Italian ravioli. Combine your filling, press and seal your half-moons, and steam until al dente for just minutes. 

I'm especially fond of the springtime ingredients inside each wrapper; the bright green edamame beans pair beautifully with fresh basil and scallions. You'll want the pop of ginger and garlic, too, for an extra punch.

Photos by Emily Frazier

1 cup frozen shelled edamame, thawed
1 medium egg white
Handful of basil leaves
2 scallions, white and green parts, coarsley chopped
1/2 garlic clove, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon toasted sesame oil
1 teaspoon coarse salt
1 teaspoon soy sauce
1 teaspoon lemon juice
Up to 1 teaspoon of Preservation & Co. Sriracha
24 dumpling wrappers, cut into 2 3/4-inch rounds
Cornstarch, for baking sheet
2 cups vegetable broth, for steaming

1. Place edamame, egg white, basil, scallion, garlic, ginger, sesame oil, salt, soy sauce, lemon juice, and Sriracha in the bowl of a food processor; process until chunky but combined. Taste and adjust seasonings as needed.

2. Place a dumpling wrapper on your work surface and top with 1 teaspoon of filling. Brush edges with water and use a fork to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to cook.

3. Simmer broth in a medium skillet. Drop wontons in the pan in a single later (work in multiple batches!). Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente, like a pasta.

4. Serve on trays with soy and Preservation & Co. Sriracha, and garnish with extra scallions if you have them.