Edamame Dumplings with Thai Peanut Sauce
Edamame is a great budget-friendly, healthy snack that will leave you coming back for more. Enjoy Edamame Dumplings with Thai Peanut Sauce for one of the best appetizer recipes for a crowd. Dip away!
Notes
Edamame Dumplings with Thai Peanut Sauce for $1.93 per serving
Serves4
Ingredients
- For Thai Peanut Sauce
- 1 cup coconut milk
- 1 teaspoon to 2 teaspoons of red curry paste or hot sauce
- 1/4 cup smooth peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons soy sauce
- For Edamame Dumplings
- 3 cups fresh spinach, finely chopped
- 1/2 teaspoon salt
- 8 ounces shelled edamame, thawed if frozen
- 1 medium scallion/spring onion, chopped
- 2 tablespoons fresh ginger, minced and peeled
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon ground white pepper
- 16 gyoze dumpling wrappers, or wonton skins
Instructions
Thai Peanut Sauce
- Pour the coconut milk into a small saucepan and whisk in the curry paste. Bring it to a simmer, then whisk in the peanut butter, sugar, lemon juice and soy sauce until smooth.
- Simmer until the sauce thickens, but if the oil starts to separate, take it off the heat and whisk to combine.
- Use immediately or cool and refrigerate until needed. Reheat over low heat.
Edamame Dumplings
- In a medium bowl, toss the spinach with the salt; after 15 minutes, wring out the moisture that the salt will have extracted from the leaves.
- In a food processor, mince the edamame, and then add the onion, ginger, sesame oil, 2 tsp sugar, the cornstarch and pepper. Pulse to mix well. Add the spinach and pulse to mix. Transfer the mixture to a medium bowl.
- Lay out 16 gyoza wrappers on a cutting board. Dampen the edges so they will seal when pressed around the filling. Put a rounded tablespoon of the filling in the center and pull up edges around and over the filling.
- Pleat the top as you seal it closed and flatten the bottom so it will stand up. Place it on a baking sheet dusted with cornstarch and repeat with the remaining ingredients.
- Cover the dumplings with plastic wrap and refrigerate for up to a day, or freeze for a week.
- To cook the dumplings, drop into gently boiling water until cooked through, about 8 minutes. Serve with Thai Peanut Sauce.
