Edamame Dumplings

Page 101

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Recipe Review

I made these dumplings for Chinese New Year. I used frozen, shelled edamame in the filling, which came together very quickly in the food processor. In order to make them gluten-free, we used rice paper wrappers instead of wonton wrappers. The first time I made them, I just steamed the dumplings in broth, as the recipe indicates. The second time I made them, I baked the dumplings at 400 degrees. I sprayed the tops with cooking spray, baked them for 9 minutes then flipped them and baked them for 8 minutes longer. In the end, we preferred the baked dumplings. These were delicious!

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