"I love dumplings. This meat-free version is very tasty. You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. Substitute different fillings if you like. I've used ground pork instead of shrimp and edamame, and I recently made an all-veggie version with edamame, spinach, bok choy and mushrooms. Soooooo goooooood. If you use pork or other meat, you may need to increase the steam time (after you add the water to the pan) and additional minute or two. Shrimp cooks faster than meat!" — JEN14221
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frozen shelled edamame (green soybeans)
large shrimp - peeled, deveined, and cut into 1/3-inch pieces
finely chopped bok choy
minced fresh ginger root
garlic, minced, or more to taste
peanut oil, divided
low-sodium soy sauce
green onion, sliced
red pepper flakes, or to taste
Great concept, but the seasoning is WAY off. I added 1/2 tbsp salt instead of a full and it was WAY to salty, had to throw them out. I also used low-sodium soy. Skip the salt in this all together. Also, the cooking time is also way off. Of course, it would help if the recipe said at what temp to cook the wontons on. After throwing the first batch out, I cooked the wontons on 60 seconds each side over medium heat and they were done. No need to steam them at all, the shrimp at this point are cooked all the way threw. Great concept and with the changes, could be a 4 star.
I don't know who changed up my recipe from the original but she is right - there is way too much salt. It should be a teaspoon.
Also, the recipe reads to cook over MEDIUM heat on the stovetop. Read the directions carefully.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Edamame Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 159
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