Edamame Dumplings: Kenny Lao

Remember Kenny Lao and his terrific book on Dumplings?

 

Dumpling book.

HEY THERE! Dumpling book.

Ever since I interviewed him, I have thoroughly enjoyed making (and eating) his dumplings. So, the first Sunday of the New Year, I decided to make some to chow, freeze, and gift! One of my favorite recipes is SUPER easy to make and is green, healthy, vegetarian AND delicious!).

 

Drool, indeed.

Drool, indeed.

You can buy dumpling wrappers at Asian markets. Luckily for us, we live 5 blocks away from one. (Which is good because the first time I made dumplings, I bought a variety of ones. These are the best ones).

You can buy dumpling wrappers at Asian markets. Luckily for us, we live 5 blocks away from one. (Which is good because the first time I made dumplings, I had to go back multiple times. These are the best.)

 

Here is the recipe!

 

Ingredients:

 

Ingredients

 

* 1 pound of frozen and shelled (and then thawed) edadame

* 40-50 circular dumpling wrappers

* 2 lemons (juice of one, zest of two)

* 3 tablespoons of olive oil

* 2 tablespoons of soy sauce

* 1/4 teaspoon of chili flakes

 

Directions:

 

In a blender, add soy sauce, hot chili flakes, olive oil, and 2/3 of the edamame.

In a blender, add soy sauce, hot chili flakes, olive oil, and 2/3 of the edamame.

Blend.

Blend.

In a bowl, add the other 1/3 of non-blended-beans, juice from one lemon, and the zest of two lemons.

In a bowl, add the other 1/3 of non-blended-beans, juice from one lemon, and the zest of two lemons.

ZESTER! That is one of my favorite words EVER.

ZESTER! That is one of my favorite words EVER.

On the counter, set up a dumpling wrapping station. First, make sure that the wrappers are thawed (if you froze them) -- it takes 30 minutes at room temperature. Then have them wrapped in a damp towel. Also have a bowl of water, which helps glue them together when you are done filling them.

On the counter, set up a dumpling wrapping station. First, make sure that the wrappers are thawed (if you froze them) — it takes 30 minutes at room temperature. Then wrap them in a damp towel. Also have a bowl of water, which helps glue them together when you are done filling them.

The filling! Green power!

The filling! Green power!

The fold!

The fold!

Place the dumplings on a pan (lined with wax paper) to freeze them. This will make it so they don't freeze together and are easy to store.

Place the dumplings on a pan (lined with wax paper) to freeze them. This will make it so they don’t freeze together and are easy to store.

These dumplings make a great treat when you need an instant dinner (you will thank your had word later!) or are a great present for a friend who just had a baby, too busy to cook, or to show your love!

These dumplings make a great treat when you need an instant dinner (you will thank your hard word later!) or are a great present for a friend who needs some love/deserves some appreciation!

 

So yes, these are time intensive (the wrapping takes a long time and you have to be patient and calm….things I typically am not), but you get into a trance and it is somehow meditative. And making dumplings from scratch will make yourself proud (high five!) and your belly will thank you later! Enjoy!

Anika Yael Natori, aka, The Josie Girl

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4 Comments

  1. Awesome look delish, initially thought (although i have a of edamame in freezer) great, a pound of shrimp in food processor …hopefully this year i’ll cross the threshold to a much coveted vitamix…but nah, should try your healthy alternative …and i’ll have a uber duper a surplus of dumplings! make 2 large batches!

    Gotta check out ken & gen’s book!

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