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1
Bring a large pot of water to a boil over high heat. Blanch cabbage until just wilted, about 2 minutes. Remove from heat and rinse in cold water. Drain, squeeze out excess water, and transfer to a large mixing bowl.
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2
Add all remaining ingredients to bowl containing cabbage. Knead by hand until thoroughly combined.
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3
Bring a large pot of salted water to a boil. Cook kale until softened, about 15 minutes. Drain, rinse in cold water, and squeeze out excess water.
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4
While the kale is boiling, bring a medium pot of salted water to a boil and cook frozen edamame until tender to bite, about 4 minutes. Drain and rinse in cold water.
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5
Combine kale and edamame in medium bowl. Add all remaining ingredients and stir to incorporate.
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6
Dumpling wrappers can be purchased at Asian grocery stores or in the freezer section of many supermarkets. I like the thicker,
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7
wrappers, which are less fragile to work with and far more filling.
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8
First, prepare a small bowl of cold water. Pile two teaspoons of filling in the center of the dumpling wrapper. Using your fingertip, moisten the outer edge of the wrapper with water. Fold wrapper in half, forming a half-moon, and pleat the edges, pressing firmly to seal. Repeat with remaining dumplings.
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9
Working in batches, carefully lower dumplings into a medium pot of boiling water and boil for 3 to 5 minutes. They are done when the skins are translucent and the dumplings have been boiling for at least 3 minutes.
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10
Dumplings will keep for up to one month in the freezer, and can be dropped straight into boiling water without prior thawing.
