I tend to go through phases of obsession and this week they’re edamames. I was inspired by one of my favorite restaurants in Santa Monica, CA “True Food Kitchen“, to make this dish and of course put a little twist on things and added avocados to the filling.
Fun Fact: You can determine if the avocados are ripe by lifting the little button on top of the avocado. If it’s green underneath, then it means you should hurry up and purchase them for your weeks worth of cooking. If it’s brown, then you might want to stay away from those.
1 cup thawed, shelled, cooked & drained edamames
half an avocado
1/2 clove garlic, minced
1 tsp parsley
1 tsp tahini
1/4 tsp sriracha sauce (optional)
dash of nutmeg
18 dairy free wonton or dumpling sheets (I used square shaped sheets)
1/2 cup vegetable broth (can sub out for water)
1 tbsp liquid amino
1 tsp apple cider vinegar
dash of sesame oil
Pulse together all the filling ingredients, EXCEPT the avocados, in a food processor and put aside. In a separate bowl, mash the avocados using the back of a fork. Having a few chunky pieces is recommended as they give the dumplings more texture. Toss in the pulsed filling mixture with the mashed avocados.
Lay 9 wonton or dumpling sheets down on wax paper and spoon in about 1 tsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the dumplings with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart. You might want to gently press towards the center so there are no air bubbles.
In a skillet or deep pan, pour your choice of vegetable broth or water and drop your dumplings to cook. This is a healthy option, rather than the usual fried process. Once the dumplings are translucent on both sides, they’re ready to plate and eat.
Now for the sauwwce, in a small separate bowl combine the liquid amino, vinegar and drizzle on top of the dumplings. Garnish with a small hand full of pea shoots, sprinkle sesame seeds and finish with a drizzle of sesame oil.
* I had leftover filling and stored them in the refrigerator and used it as dip with my veggie flax seed tortilla chips the next day:)