I was at a dinner party one night and on the table was a bowl of green pods with sea salt sprinkled on them. People were loving them! I’m not too bad with trying new things so I joined in on the fun and i’ve never looked back. A world where edamame exists is my kind of place.
Edamame is now a summer time favorite around this house. They are perfect around the midnight snack time frame, along with lunchtime, dinnertime and even breakfast…who am I to judge?!
Although these dumplings aren’t GF ( I can’t seem to find GF won ton wrappers and I do not have the patience to make my own) if you can handle the wrappers you have to try these. You can add different spices, maybe some goats cheese, peppers, whatever you gorgeous heart desires.
- 2 cups of thawed shelled Edamame
- 1/2 cup pre-soaked raw cashews
- 3/4 cup homemade almond milk or substitute
- 3 cloves of garlic
- 1/4 cup oil (I use olive or coconut)
- 2 tsp smoked paprika (optional)
- Salt & Pepper to taste
- 1 package of Won Ton Wrappers
- Sprinkle of flour (I use brown rice flour)
- Bowl of water
- In a medium saucepan, bring 2 cups of water to a boil, add edamame and cook for 7 minutes. Drain.
- In your food processor blend cooked edamame, cashews, milk, garlic, oil, smoked paprika, salt & pepper.
- Sprinkle flour on a board or counter and lay out wrappers.
- Place a small scoop of edamame mixture into the center of each wrapper.
- Wet your finger and rub along sides of the wrapper.
- Fold one end of the wrapper up making a triangle shape. If the mixture starts to push out the sides, reduce the amount that you put inside.
- Heat coconut oil in a pan on medium heat.
- One at a time place wrappers into the pan.
- Watch closely as they only need about 1 minute on each side.
- In a steamer pot boil your water and place wrappers on the steamer basket. (you may want to spray with cooking spray to avoid sticking)
- Cook for about 2 minutes and flip.
Serve with a shallot reduction sauce or even simply soy sauce. I usually make a half batch (about 20) and keep the remaining mixture in a bowl for a few days before the next batch. To reheat (although they are great cold as well) just pop them in the oven for about 10 minutes to heat thoroughly.