We always have dumplings from Trader Joe's in our freezer. Want a quick snack or a quick appetizer when your friends come over, this is great to pull out. But it got me thinking– how difficult can it be to make dumplings? The wrappers (wonton or dumpling) are easily available, in regular supermarkets or any Asian speciality store (fyi, I love Katagiri, a Japanese grocery store on 59th Street between Third and Lexington Avenues) and the filling couldn't be tough. A lot of our guets are vegetarians, which is why I began to research on vegetarian edamame dumpling recipes. I also find myself adding sauces to most of the dumplings that I have been served, to spice them up and make it flavorful. Which is why the below recipe worked so well for me, it's yummy as is!
The first time round a batch of 30 were made. It finished within days. This recipe is from when I made it the second time round.
The photo of the dumplings is folded differently to the basic fold explained below in the Method section because our fabulous Tibetan nanny folded these!
Edamame Corn Dumplings
Makes approximately 30 (depends on the size of the dumpling wrapper)
1 tbsp peanut oil (or any sesame oil)
6 spring onions, sliced
1 tbsp ginger and garlic, minced
1 tbsp Chili Bean Sauce (Lee Kum Kee)
1/2 tbsp chili garlic sauce (or any Asian chili sauce, such as Sriracha)
2 tbsp soy sauce
1 10oz bag shelled edamame
1/2 cup frozen corn
1 tsp cornstarch
40 dumpling wrappers
- Heat the oil in a wok and sauté the onions, ginger and garlic for a few minutes.
- Follow by adding the three sauces, edamame and corn. Stir for 5 minutes or until cooked through and all the water from the frozen edamame and corn has been evaporated.
- Add the cornstarch, turn off the heat and mix it until all is well incorporated.
- Grind in a food processor to form a coarse paste.
- Place dumpling wrapper on a clean and dry working surface. Keep a bowl of water handy. Place 1 tsp of the mixture slightly off-center of the wrapper, fold over and seal shut with a water. Wipe your hands dry and repeat.
You can either cook them immediately or freeze them on a baking pan for 15 minutes and then store them in a freezer bag. They should last in your freezer for three months.
Steam the dumplings for 10–12 minutes or for pan-fried dumplings heat 1 tbsp oil in a non-stick skillet. Pan fry the dumplings for 1 minute. Add 2 tbsp water, cover and let it simmer for 7–10 minutes or until the water has dried up.