4 Servings 20 min Cook
3 Cup, chopped Kale
1 Cup Edamame
2 Cloves, minced Garlic
1 Tbsp Sesame Butter
1 Tbsp Lemon Juice
2 Cup, chopped Scallions
1 Dash Salt
1 Tbsp Maple Syrups
1/2 Tsp Sesame Seeds
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
16 Wrapper, eggroll (7" square) Wonton Wrappers
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.
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.
Steam the dumplings until the skin is somewhat transparent, about 3-5 minutes.
Garnish with sesame seeds.
Serve with soy sauce and rice vinegar mixed together.