Optional: chopped scallions or cilantro for garnish
Instructions
In a food processor, pulse the edamame, garlic, sesame oil, soy sauce, and ginger until coarsely mixed. Season with salt and pepper to taste.
Lay a wonton wrapper on a clean surface. Place about a teaspoon of the edamame mixture in the center.
Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Repeat with remaining wrappers and filling.
Bring a pot of water to a boil. Cook the dumplings in batches, boiling for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon.
Serve hot with soy sauce for dipping and garnish with scallions or cilantro, if desired.
Notes
Make sure to pulse the edamame in a food processor until coarsely ground; don't turn it into a paste.
• Wet the edges of the wonton wrappers lightly with water to seal the dumplings effectively.
• Don’t overfill the dumplings to prevent them from breaking during cooking.
• Steam or boil the dumplings in batches to avoid sticking together.
• Serve immediately after cooking for the best texture and flavor.