Vegan Edamame Potsticker
Hello & Happy Monday!!
My monday is filled with multiple lectures and prepping for a Micronutrients midterm so I’ll keep this short and sweet..
Because that’s how I view this recipe for Edamame Dumplings!!
This recipe came to fruition because as New York City gal for over 6 years, everyone knows about the famous Buddakan edamame dumplings. Whatever they put into them, which appears to be truffle oil and edamame, regardless, holy smokes..
The best thing since sliced bread.
So I thought of creating a variation of that sans truffle oil, more of a potsticker and of course with more color and vibrancy and enhance the flavor profile.
If you’re looking to explore the world of effortless potstickers, colorful foods, or simply want to wow your vegan and non vegan friends.
You need to try this recipe for vegan Pink Dragonfruit Edamame Potstickers!!
Why this recipe rocks:
Great for kids
Great for entertaining
25 minPrep Time
25 minTotal Time
- 1 packet defrosted pink dragonfruit
- 1/3 cup Sesame oil
- 1 cup massaged, minced kale
- 4 cloves of garlic, minced
- A small knob of fresh ginger, minced
- 2 tbsp red pepper flakes
- 4 tablespoons of sesame seeds
- 2 tablespoons of tamari
- A pinch of salt
- 3 cup edamame, shelled, cooked, drained
- 3 scallions, white and green parts, coarsley chopped
- 1 tbsp miso paste
- squeeze of lemon
- splash of sriracha (or to taste)
- 18 wonton wrappers (plus a few extra to allow for mess-ups)
- 1-2 cups pre-made veggie broth, for steaming
- toasted sesame oil, for drizzling
- sprouts and sesame seeds, for garnish
- In a food processor, pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery, add some more edamame. If too thick add vegetable broth.
- Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Take two wonton wrappers together and dip the wonton wrapper in the pink dragonfruit on one side (outside) Should coat within seconds.
- Spoon about a tablespoon of filling in each. Seal the edges with water and set aside for a few minutes to seal. Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single later (you can do this in multiple batches if they don’t all fit. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide steamed wontons among plates, pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with scallions and sesame seeds.