We are huge dumpling fans here at Crunchy Radish and typically go to great lengths to seek out the most veghead friendly varieties. Rarely though, do we consider making our own dumplings...until now. Store bought wonton wrappers make the process extraordinarily simple and provide the perfect vehicle to play around with an assortment of fillings and cooking techniques. In honor of Spring, we made vibrant, flavorful herb and edamame filled dumplings and cooked them two ways -one slightly more virtuous than the other. A peanut sesame soy sauce serves as the ideal accompaniment for these bright, light, and delectable little parcels.
Radish Rec: Have a dumpling making party! Create an assembly line, offer a few different fillings, steam or pan fry. This casual way to entertain is a great way to involve the type of guests who are always looking to help out in the kitchen.
Herb and Edamame Dumplings
makes 20 dumplings
- 1 cup organic edamame, cooked and shelled (consider frozen shelled edamame and boil for 5 minutes)
- 1 tbsp ginger, peeled and minced
- 3 scallions, white and light green parts chopped
- 1 clove of garlic, minced
- 1/4 cup cilantro, chopped
- 1/8 tsp chili flakes
- 1 tsp lemon zest
- 2 tsps sesame oil
- 20 wonton wrappers + a few extras for damage control
- Water or vegetable broth for steaming or avocado oil for pan frying
Peanut Dipping Sauce
- 2 tbsps smooth peanut butter
- Juice of 1 lime
- 1/4 cup brown rice vinegar
- 1 tsp sesame oil
- 1 tbsp reduced sodium tamari
- 1/2 tbsp ginger, minced
- 2 scallions, white and light green parts chopped
- 1 tbsp cilantro, chopped
Garnishes:
Directions
- In a food processor, pulse together the edamame, ginger, scallions, garlic, cilantro, chili flakes, lemon zest, and sesame oil. Pulse until chunky, taste, and adjust flavors, if needed.
- Lay out the wonton wrappers on a smooth parchment paper-lined surface with a small bowl of water nearby.
- Place a tsp of edamame and herb filling in the center of each wonton. Dip your fingers in the water and lightly wipe all four edges with water. Fold one corner of the wrapper in half, forming a triangle. Gently pat down the edges, sealing the filling inside.
- To simmer in water or broth - cover the bottom of a pot one inch deep with the liquid and simmer. Drop dumplings into pot in a single layer (multiple batches will be needed), cover, and simmer for two minutes. To pan fry, heat 2 tsps of avocado oil in a skillet and sear each dumpling, 2 minutes a side or until crispy. Repeat until all dumplings are cooked, adding more oil as needed.
- For the dumpling sauce, whisk together all the ingredients in a bowl.
- Serve dumplings while hot and garnish with microgreens, toasted sesame seeds, or toasted gomasio, if desired.
