Miso-Edamame Scallion Dumplings
Photography by Christopher Testani
Recipe by Alexa Bernstein
Start to Finish: 40 minutes | Servings: 6 |
Ingredients
1 package (12 oz.) frozen edamame, thawed
4 scallions, chopped
1/4 cup white miso
3 tbsp. rice vinegar
1-inch piece of fresh ginger, peeled and chopped
2 tbsp. toasted sesame oil
24 wonton or gyoza wrappers
Ponzu sauce and sriracha, for dipping
Preparation
Cook edamame according to package directions. Let cool. In food processor, puree edamame, scallions, miso, vinegar, ginger, and oil with 3 tbsp. water. Spoon 1 tbsp. filling onto each wonton wrapper. Brush edges of wonton wrappers with water; fold over filling. Press edges to seal dumplings. Set steamer basket in large skillet filled with 1 inch of water; bring to boil. Working in 3 batches, steam dumplings until tender, 10 to 12 minutes per batch. Serve with ponzu and sriracha.
