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, from roasted and toasted kernels (most common type)

  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. Lightly steam kale and edamame separately on the stovetop or microwave until tender.
2. Blend kale, edamame, garlic, sesame butter, lemon juice, scallions, salt, and maple syrup in a food processor until a chunky paste forms. Taste and adjust salt and pepper as needed.
3. Place about a tablespoon of filling on each dumpling skin, moisten the edge with water, fold, and press to seal. Create small folds along the edge.
4. Steam dumplings until the skin is somewhat transparent, about 3-5 minutes. Garnish with sesame seeds. Serve with a mixture of soy sauce and rice vinegar.

Similar Foods

• Chopped Kale Salad with Edamame, Carrot and Avocado
• Chopped Thai-Inspired Salad with Sesame Garlic Dressing