August 14, 2016
Lunch, Snacks, Beans,
Soybeans, Shellfish, Shrimp, Vegetables, Cabbage, Appetizers, Chinese, Kid Pleaser, Make-Ahead, Quick Meals, Game/Sports Day, Food Processor, Freezer, Refrigerator, Skillet, Low Fat, Make it from scratch more
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"You can make these ahead by dusting the uncooked dumplings with cornstarch and freeze in a single layer on a baking sheet. Then just store the frozen dumplings in a zip-top bag. You can keep them in the freezer for a month."
Cook edamame according to package directions; drain. Rinse under cold water; drain.
Combine cornstarch and the next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped.
Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture for 10 minutes.
Combine 1 tablespoon hot water and brown sugar in a bowl, stirring until the brown sugar dissolves. Stir in the lime juice, chili garlic sauce, and fish sauce.
Working with 1 wonton wrapper at a time (cover remaining wrappers to keep them from drying), moisten the outside edge of wrapper with water. Spoon about 1 1/2 teaspoons shrimp mixture into the center of the circle. Fold the wrapper over filling; pinch edges together to seal. Repeat procedure with remaining wrappers and shrimp mixture (cover formed dumplings to keep them from drying).
Heat a large skillet over high heat. Coat the pan with cooking spray. Arrange 12 dumplings in the pan; cook 1 minute. Turn the dumplings over. Carefully add 1/4 cup water to the pan; cover immediately. Cook 2 minutes; place cooked dumplings on a platter.
Wipe the pan with a paper towel. Repeat the procedure with the cooking spray, remaining 12 dumplings, and remaining 1/4 cup water.
Serve immediately with the sauce.
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