Edamame Dumplings with Black Vinegar Dip

Ingredients

• 1 cup Edamame, shelled
• 12 wrappers Rice paper wrappers
• 2 tbsp Scallions, chopped
• 1 tsp Ginger, minced
• 2 tbsp Soy sauce
• 3 tbsp Black vinegar
• 1 tsp Sesame oil
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 1 cup shelled edamame, 2 tbsp chopped scallions, and 1 tsp minced ginger. Pulse until the mixture is finely chopped.
2. 2In a small bowl, whisk together the 2 tbsp soy sauce, 3 tbsp black vinegar, and 1 tsp sesame oil to make the dipping sauce. Set aside.
3. 3Fill a shallow dish with 1/4 cup water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it is pliable but not too soft. Carefully lay the softened wrapper flat on a clean surface.
4. 4Place about 1 tablespoon of the edamame mixture in the center of the softened rice paper wrapper. Be careful not to overfill.
5. 5Fold the two sides of the rice paper wrapper over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper up to enclose the filling completely, forming a dumpling.
6. 6Repeat steps 3-5 with the remaining rice paper wrappers and edamame mixture until all dumplings are formed.
7. 7Serve the edamame dumplings immediately with the prepared black vinegar dipping sauce.

Related Guides