There is something about dumplings. There are times it’s all I crave and all I want. Not just any dumpling will satisfy this craving. It’s these edamame tofu dumplings. They are just so incredibly satisfying and flavorful. They feel like a miniature version of your best pillow and taste like an explosion of the best edamame anything you could ask for. They are also incredibly easy to make. It gets better-- dip them in the almond miso sauce and your tastebuds will thank you!
edamame tofu dumplings with almond miso sauce
makes 25 dumplings
1 cup edamame, shelled and cooked
¼ cup tofu, cubed
¼ cup scallions, sliced, plus more to serve
½ teaspoon toasted sesame oil, plus a drizzle for cooking
1 teaspoon soy sauce
1 teaspoon fresh ginger, grated
½ teaspoon salt
zest of 1 lemon
25 wonton wrappers
Black sesame seeds, for garnish (optional)
In a food processor, combine all filling ingredients and pulse until smooth.
Have a small bowl of water nearby for dumpling assembly, you’ll need it to wet the tip of your index finger to seal the dumplings. Arrange a few wrappers at a time on a flat surface. Place about half a tablespoon of filling in the center of each dumpling. Dip your finger in the bowl of water and one at a time outline the edges of the wrapper. To seal dumplings, bring each edge to the center and seal all corners, using more water if needed. Cover assembled dumplings with a paper towel as you assemble the others so they don't dry out. If you’d like you can seal them in the shape of a triangle and crimp the edges with a fork if you find that easier.
Bring a large pot of water to a boil with a drizzle of sesame oil. Cook dumplings in batches for 2-3 minutes or until done. Carefully remove dumplings with a slotted spoon, tapping away any excess water on a paper towel. Transfer to serving platter and serve warm with black sesame seeds, scallions and a drizzle of toasted sesame oil.
almond miso sauce:
2 garlic cloves, roughly chopped
1½ tablespoons miso paste
3 tablespoons almond butter
2 tablespoons soy sauce
2 teaspoons mirin
1 teaspoon rice vinegar
Add all ingredients to the bowl of a food processor along with 3 tablespoons warm water and pulse until well combined. As an alternative, whisk all ingredients together in a bowl gradually adding the warm water.