Edamame and Corn Dumplings

My work is never done. After a Thanksgivukkah recipe hangover and starting a new job at the county library here in Texas, I’ve had a busy December. Before we ring out the new year I thought I’d share my new favorite recipe.

Asian edamame and corn dumplings. Yep.

If you still need a recipe for Christmas Eve or maybe a New Year’s party, these are definitely a crowd-pleaser. The below substitutions are also great if you have guests with special dietary restrictions. If you know a Gluten-free vegan who is also allergic to soy and corn, you can substitute the corn for delightfully crunchy canned water chestnuts and just omit the soy sauce, simply using salt or even ketchup for the tang.

Aaron’s new favorite meal is Asian lettuce wraps, first made with ground turkey and later beef for him and tofu for me. As good as the lettuce wraps are, you need something else to feel hungry. That’s where the dumplings come in.

I found those pre-made won-ton wrappers at the Commissary, which I have used before but haven’t been as creative as I could be. These dumplings were perfect. I also recommend there eggroll wrappers.

I love edamame and with all the fabulous Asian flavors in the dumplings, these babies don’t even need dipping sauce. Frozen corn added a little sweetness and the cream cheese held it all together. If you are a strict vegetarian or vegan, you can easily omit the cream cheese and fish sauce to make this recipe. The mixture will be a bit more crumbly though, so just be aware when assembling your dumplings.

Though previously stated these babies do not need a dipping sauce, they would be lovely with hoisin or terayaki.

Asian Edamame and Corn Dumplings

Makes about 16-18 dumplings

Ingredients:

1 cup shelled edamame

1/4 cup corn kernels

1-2 scallions chopped

1 " ginger root, minced

2 garlic cloves

1 tbsp. fresh cilantro

2 tsp. sesame oil

1 tsp. soy sauce

½ tsp. fish sauce

1 tsp. sugar

Garlic powder

3 oz. cream cheese

Dash of chili powder

Pinch of Red pepper flakes

Black pepper

Dash of Sriracha

16-18 wonton wrappers

Vegan or vegetarian recipe: omit fish sauce and cream cheese, add additional soy sauce if needed.

Gluten-free? Try this great recipe for homemade GF wonton wrappers and use GF soy sauce instead.

Directions:

Microwave edamame and corn in separate bowls according to package instructions.

Allow corn and edamame to slightly cool, then transfer to food processer or blender.

Blend until edamame is slightly chunky, but well mashed.

In a small bowl or cup microwave cream cheese for 10 seconds until soft, not melted. Add cream cheese and remaining ingredients to the food processor except wonton wrappers, cooking oil and water. Blend until mixture is creamy and mixed well. The edamame should still be noticeably chunky.

Lay wonton wrappers out on a clean, dry cutting board or plate, working in batches if necessary. On each square wrapper, scoop about ½ tbsp. of mixture onto the enter of each wrapper, making sure it doesn’t spill over to the sides.

With a small pastry brush or paper towel, gently brush the edges of the wrapper with small amount warm water.  Immediately fold wrapper over making a triangle and pinching closed with your fingers.

In a large flat frying pan, heat oil over medium high heat. Once hot, add 4-5 dumplings at a time and fry on each side for 1-2 minutes until golden brown. Once all dumplings in the pan are crispy, pour ¼ cup of water into the pan and immediately cover for 1-3 minutes until water is evaporated and dumplings are soft and cooked.

Remove dumplings from the pan and cover to stay warm while cooking remaining dumplings in the same fashion. Serve while still warm with or without sauce.

Enjoy!

The Cuisiner