Shrimp And Edamame Dumplings

1. 1

   Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.

2. 2

   Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.

3. 3

   Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.

4. 4

   Pour about 2 tablespoons water in a dish.

5. 5

   Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.

6. 6

   Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.

7. 7

   Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.

8. 8

   Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.

9. 9

   Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.

10. 10

    Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.

11. 11

    For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

* Per serving · 4 servings · Values may vary.