Edamame Dumplings (Gluten-Free)

Instructions

1. 1Prepare the 1/2 cup of carrot by finely dicing it into 0.3175 cm pieces. Thinly slice the 1/4 cup of green onion. Grate the 1 teaspoon of ginger.
2. 2Steam the 1 cup of edamame in a steamer basket over boiling water (100°C / 100°C) for 5-7 minutes, or until the edamame pods are tender when pierced with a fork. Once tender, remove the edamame from their pods. Mash the shelled 1 cup of edamame roughly with a fork, or pulse it in a food processor until it is coarsely ground.
3. 3In a medium-sized mixing bowl, combine the mashed 1 cup of edamame, the diced 1/2 cup of carrot, the sliced 1/4 cup of green onion, and the grated 1 teaspoon of ginger. Add the 2 tablespoons of gluten-free soy sauce and the 1 teaspoon of sesame oil to the mixture. Stir everything together thoroughly until well combined.
4. 4Fill a shallow dish, wider than the 12 sheets of rice paper wrappers, with warm water (about 37.78-43.33°C / 38-43°C). Dip one rice paper wrapper into the warm water for 15-20 seconds, or until it becomes soft and pliable.
5. 5Carefully lay the softened rice paper wrapper flat on a clean, damp surface. Place about 1 1/2 tablespoons of the edamame mixture in the center of the wrapper. Fold the bottom edge of the wrapper over the filling, then fold in the left and right sides, and finally roll it up tightly from the bottom to form a sealed dumpling. Repeat this process for the remaining wrappers and filling.
6. 6Place the assembled dumplings in a steamer basket, ensuring they do not touch each other. Steam the dumplings over boiling water (100°C / 100°C) for 5-7 minutes, or until the rice paper wrappers become translucent and the filling is heated through.
7. 7Serve the steamed edamame dumplings immediately with extra 2 tablespoons of gluten-free soy sauce on the side for dipping.

Related Guides