Shrimp and Edamame Dumplings

INGREDIENTS     

• 1 cup frozen shelled edamame
• ⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
• ½ cup finely chopped bok choy
• 1 egg white
• 1 T. minced fresh ginger root
• 1 T. soy sauce
• 1 T. sesame oil
• 1 clove garlic, minced, or more to taste
• 1 t. salt
• 2 T. water
• 36 dumpling wrappers
• ¼ cup peanut oil, divided
• 1 cup water, divided 

For the Dipping Sauce:   

• ½ cup low-sodium soy sauce
• 1 T. sesame oil
• 1 green onion, sliced
• 1 T. rice vinegar
• ½ teaspoon red pepper flakes, or to taste 

DIRECTIONS  

1. Steam the edamame for 2 to 6 minutes.
2. Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.  
3. Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 T. sesame oil, garlic, and salt into the edamame puree.
4. Scoop about 1 t. of the shrimp mixture onto the center of a dumpling wrapper.
5. Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
6. Working in batches of 6 to 8 dumplings, heat about 1 T. peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
7. Flip dumplings and cook for 1 more minute. Add ¼ cup water to the skillet and cover.
8. Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
   

Recipe Author: All Recipes