Shrimp and Edamame Dumplings
Description
Shrimp and finely chopped bok choy are blended with a smooth puree of edamame to fill these Asian-inspired dumplings.
Ingredients
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1 cup frozen shelled edamame (green soybeans)
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1/3 pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
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1/2 cup finely chopped bok choy
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1 egg white
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1 tablespoon minced fresh ginger root
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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1 clove garlic, minced, or more to taste
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1 teaspoon salt
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2 tablespoons water
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36 dumpling wrappers
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1/4 cup peanut oil, divided
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1 cup water, divided
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1/2 cup low-sodium soy sauce
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1 tablespoon sesame oil
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1 green onion, sliced
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2 teaspoons white sugar
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1 tablespoon rice vinegar
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1/2 teaspoon red pepper flakes, or to taste
Directions
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
2
Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
3
Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
4
Pour about 2 tablespoons water in a dish.
5
Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
6
Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
7
Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
8
Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
9
Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
10
Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
11
For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.