Tonight we had Shrimp and Edamame Dumplings. I picked out the recipe from the April 2014 Cooking Light magazine. It sounded delicious and seemed like it would be a good meal to have during Lent when we needed to eat fish/seafood on Fridays. I had never made dumplings before so this was a bit of an adventure.

Cook 1/2 cup of shelled edamame according to package directions. Drain and rinse under cold water.

Combine 1 teaspoon of cornstarch, 2 teaspoons of soy sauce, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon rice vinegar, 1/2 teaspoon sugar, 1/2 teaspoon dark sesame oil, 8-10 ounces of medium shrimp (peeded and deveined), 3/4 cup of shredded cabbage and the edamame in the bowl of a food processor. Pulse until coarsely chopped. Refrigerate mixture 10 minutes.

Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten outside edge of wrapper with water. Spoon about 1 teaspoon of the shrimp mixture into center of each wonton. Fold the wrapper over filling and pinch the edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).

In order to make the  dipping sauce, combine 1 tablespoon hot water and 2 teaspoons of brown sugar in a bowl, stirring until brown sugar dissolves. Stir in 2 tablespoons of lime juice, 1 teaspoon of chili garlic sauce, and 1/2 teaspoon of fish sauce. Stir until mixed thoroughly.

We ended up freezing the wontons. To freeze them, we laid the dumplings on a baking sheet in one layer and dusted them with corn starch. When they were frozen, we stored them in a freezer bag until we were ready to eat them.

To cook the dumplings, heat a large skillet over high heat. Coat pan with cooking spray. Arrange 12 dumplings in pan and cook 1 minute. Turn dumplings over. Carefully add 1/4 cup water to pan and cover immediately. Cook 2 minutes; place cooked dumplings on a platter. Wipe the pan with a paper towel. Repeat procedure with cooking spray, remaining 12 dumplings, and remaining 1/4 cup water. Serve immediately with sauce.

Shrimp and Edamame Dumplings Recipe