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Shrimp and Edamame Dumplings
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Asian-inspired dumplings filled with shrimp, bok choy, and edamame puree.
Ingredients:
  • 1 cup frozen shelled edamame (green soybeans)
  • 0.33333334326744 pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
  • 0.5 cup finely chopped bok choy
  • 1 egg white
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced, or more to taste
  • 1 teaspoon salt
  • 2 tablespoons water
  • 36 dumpling wrappers
  • 0.25 cup peanut oil, divided
  • 1 cup water, divided
  • 0.5 cup low-sodium soy sauce
  • 1 green onion, sliced
  • 2 teaspoons white sugar
  • 1 tablespoon rice vinegar
  • 0.5 teaspoon red pepper flakes, or to taste
Instructions:
  • Set up a steamer insert in a saucepan, fill with water below the insert, and bring to a boil. Steam the edamame with a lid on until tender, about 2 to 6 minutes.
  • Blend steamed edamame in a food processor until smooth, then transfer the puree to a large bowl.
  • Combine the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt with the edamame puree and mix well.
  • Add approximately 2 tablespoons of water to a dish.
  • Place a generous teaspoon of the shrimp filling in the middle of a dumpling wrapper.
  • Moisten the edge of the wrapper with water and fold over to form a delightful half-moon shape; firmly pinch the edge to seal it shut.
  • Transfer the cooked dumpling to a lightly floured baking sheet and cover with a damp towel, then continue with the rest of the wrappers.
  • Pan-fry 6 to 8 dumplings at a time in a large skillet with 1 tablespoon of peanut oil over medium heat until crispy on one side, about 2 minutes.
  • After flipping the dumplings, let them cook for an additional minute. Then, introduce 1/4 cup of water to the skillet and cover it.
  • Steam dumplings until shrimp are bright pink and opaque in the center, for an additional 4 minutes. Repeat with remaining dumplings.
  • In a shallow bowl, combine low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes. Whisk until the sugar has dissolved.

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