Makes 24 potstickers.
Note: Edamame makes a flavorful and light filling for these quick and easy potstickers. From Meredith Deeds.
• 1 c. shelled edamame, defrosted
• 1/4 c. finely chopped green onion
• 1 tbsp. soy sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. finely minced fresh ginger
• 2 tsp. toasted sesame oil
• 1 garlic clove, minced
• 24 wonton wrappers
• 2 tbsp. vegetable oil, for frying
• Sesame Soy Dipping Sauce (see recipe)
Directions
Combine edamame, green onion, soy sauce, rice wine vinegar, ginger, sesame oil and garlic in the bowl of a food processor and pulse 6 to 8 times until the mixture is finely chopped, but not puréed. (You can also place all the ingredients in a bowl and mash together with a fork.)
Place a generous teaspoon of the filling in the center of each wonton. Brush the edges of the wrapper with a little water. Gather up the corners of the wrapper and pinch them together around the top. Make sure all the edges are sealed. Continue to the make the dumplings until the filling is used up. Space them on a large cookie sheet, making sure they don't touch.
In a large sauté pan with a lid, heat 1 tablespoon of the oil over medium-high heat. Place the dumplings in the pan so they aren't touching and sauté until they are nicely browned on the bottom. Add 1/2 cup of water to the pan and steam the dumplings covered for about 3 minutes, or until cooked through. Repeat the process with the remaining dumplings.
Place the cooked dumplings on a warm platter and serve with the Sesame Soy Dipping Sauce.
To make ahead: The filling can be made 1 day ahead and kept in the refrigerator. The dumplings can be made up to one month ahead. Freeze them in a single layer on a baking sheet, and then transfer to a freezer bag. Cook directly from the freezer, adding on another few minutes to the cooking time.
Nutrition information per serving (1 potsticker):
Calories52Fat2 gSodium90 mg
Carbohydrates6 gSaturated fat0 gCalcium8 mg
Protein2 gCholesterol1 mgDietary fiber1 g
Diabetic exchanges per serving: ½ bread/starch, ½ fat.
Makes about 1/2 cup
• 1/4 c. rice wine vinegar
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. sugar
• 1 tbsp. grated ginger
• 1 tsp. toasted sesame oil
• 2 tbsp. finely chopped green onions
• 1 tsp. toasted sesame seeds
Directions
In a small bowl, whisk together the vinegar, soy sauce, sugar, ginger and sesame oil until the sugar is dissolved. Stir in the green onions and sesame seeds.
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