Edamame Dumplings

Edamame Dumplings(Adapted from CL)

2 tablespoons chopped green onions
2 tablespoons soy sauce
1 teaspoon honey
1 cup frozen shelled edamame
1 teaspoon fresh lemon juice
1 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
20 wonton wrappers
1/2 cup water, divided

In a small bowl, whisk together green onions, soy sauce and honey.

In a pot of lightly salted boiling water, cook edamame for 5 minutes. Drain and rinse edamame with cold water. Drain again.

In a food processor, add edamame, lemon juice, oil, cumin and salt. Process until mostly smooth.

Working with 1 wonton wrapper at a time *cover the rest with a lighly damp towel so they don't dry out* place about a teaspoon of the edamame mixture into the center. With your finger, moisten the edges of the wrapper with water. Fold opposite corners to make a triangle - pinching points to seal. Set on a silpat and cover to prevent drying. Repeat with remaining mixture and wrappers.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place 10 dumplings in a single layer in the pan and reduce heat to medium. Cook until the bottoms begin to brown and then turn over. Add 1/4 cup water to pan - cover and cooking 30 seconds. Uncover - cook 1 minute or under water evaporates. Repeat with remaining 10 filled wontons and 1/4 cup water. Serve with the onion/soy mixture as a dipping sauce.

Served with Arborio Rice, Parmesan, and Green Pea Pancakes