Kale Edamame Dumplings

Ingredients

• Kale

  Raw

  3 cup, chopped or 201g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Salt

  Table

  1 dash or 0.4g

• Maple syrups

  1 tbsp or 20g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ½ tsp or 3g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Wonton wrappers

  (includes egg roll wrappers)

  16 wrapper, eggroll or 512g

Directions

1. To make the filling: Lightly steam kale and edamame (separately) on the stovetop or microwave until tender. Next, blend all ingredients (except the soy sauce, rice vinegar, sesame seeds, and wrappers) together in a food processor until you get a chunky paste. Taste and adjust salt and pepper accordingly.
2. Assembly: place about a tbsp of the filling on each dumpling skin, ensuring not to overfill. Moisten the edge of the skin halfway around with some water with your fingers. Fold over, creating a half-moon or triangle shape (depends on your wrappers). Press firmly and create small folds along the edge. Set aside.
3. Steam the dumplings until the skin is somewhat transparent, about 3-5 minutes. If you don't have a steamer it's ok to fill the bottom of a pan with water and steam the dumplings in this, covering the pan with a lid. Garnish with sesame seeds. Serve with soy sauce and rice vinegar mixed together. Enjoy!