Shrimp & Edamame Dumplings

Step 1: Cook edamame according to package directions; drain. Rinse under cold water; drain.

Step 2: Combine cornstarch and the next 8 ingredients (through egg white) in the bowl of a food processor; pulse until finely chopped.

Step 3: Combine edamame, shrimp mixture, and cabbage in a bowl. Refrigerate mixture for 10 minutes.

Step 4: 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.

Step 5: 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).

Step 6: 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.

Step 7: Wipe the pan with a paper towel. Repeat the procedure with the cooking spray, remaining 12 dumplings, and remaining 1/4 cup water.

Step 8: Serve immediately with the sauce.