Edamame Potstickers
Edamame potstickers are steamed dumplings filled with simple yet tasty edamame filling served with an oil-free ginger-soy dipping sauce.
Servings: 12 servings
Calories: 104kcal
Ingredients
Edamame Potsticker Filling
- 2 cups cooked shelled edamame
- 2 cloves garlic
- 3 scallions chopped
- 2 Tablespoons Thai basil chopped
- 1 inch fresh ginger
- 2 Tablespoon white or yellow miso
- 2 teaspoons rice vinegar
- ¼ teaspoon red pepper flakes optional
- ½ package Nasoya Won Ton Wraps
Oil-Free Ginger Soy Dipping Sauce
- ¼ cup low sodium soy sauce or tamari
- 2 Tablespoon rice vinegar
- 1 inch fresh ginger minced
- 1 Tablespoon sesame seeds
- ½ lime juiced
- ¼ teaspoon garlic powder
- Pinch of black pepper
Garnish
- 3 scallions chopped
- Microgeens
- Sesame seeds
Instructions
Making the edamame potsticker filling
- Cook the mame (shelled edamame) according to packaged instructions, or use the precooked ones in the produce section.
- Add all the ingredients to a small food processor.
- Blend until combined. The mixy=ture should be somewhat thick.
- Set aside.
- Oil-free soy-ginger dipping sauce
- Combine ingredients; whisk together.
- Refrigerate until ready to serve.
Making the potstickers
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Have a towel and a small bowl of water aside to keep the won toons from drying out and seal the won tons' edges.
- Take one won ton wrapper from the package at a time and keep the others in the container, so they don't try out.
- Place a won ton wrapper on a flat surface.
- Using a teaspoon or a melon baller, put a small amount of filling in the center f the won ton wrapper.
- Now dip your fingers in the water and wet the edges of the won ton wrapper around the entire wrapper.
- Fold one bottom corner to the top corner, creating a triangle, and press down to seal.
- Then, pull the right and left corners up to the top and seal.
- Place on the prepared baking sheet and cover with a towel to prevent the potstickers from drying out while the others are prepared.
- Continue wrapping potstickers (makes 24 pieces)
- Cover tightly and refrigerate until ready to cook.
Steamer
- Fill water in the bottom of the steamer to the fill line.
- Place a single layer of potstickers in the top steamer tray.
- Cover and steam for 6 minutes.
- Remove and place potstickers on a plate and cover to keep warm. Repeat until all the potstickers are cooked.
Pan Steamed/Sear
- In a large skillet on medium heat, place a small amount of vegetable broth in the base of the pan.
- Heat the pan to medium-low.
- Add the potstickers in a single layer, cover the pot and cook for 3 minutes.
- Remove the cover and flip the potstickers over; add a little more vegetable broth and cover again.
- Cook for additional 3 minutes.
- Remove cooked potstickers and place them on a plate, and cover to keep warm while cooking the remaining potstickers.
Air fryer
- Preheat the air fryer to 400 degrees
- Place a single layer of potstickers in the base of the air-fryer (8 at a time)
- Cook for 3 minutes
- Now, using tongs, flip each potsticker over and cook another 3 minutes.
- Remove and keep warm by placing the potstickers on a plate and cover them
- Repeat the process until all the potstickers are cooked.
Serve
- Plate and add microgreens, scallions, and sesame seeds.
- Serve with oil-free ginger-soy dipping sauce.
- Serve with chopsticks!
- Enjoy.
Notes
TIPS
- Prepare the edamame potstickers ahead of time and cover them until ready to cook them.
- Freeze the edamame potstickers in a single layer for up to one month.
- While wrapping potstickers, make sure to keep the wrapper potstickers covered while assembling the others.
- Cook dumplings in a single layer, not touching one another
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 408mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg