Miso-Edamame Scallion Dumplings

Name: Miso-Edamame Scallion Dumplings
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

These dumplings are easier to make than you think.

Author:
Publish date:: Jul 5, 2019

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.