If you’re looking to explore the world of effortless potstickers, colorful foods, or simply want to wow your friends, try these. These potstickers are filled with a creamy edamame filling flavored with scallions and miso, giving it a tangy, umami, springy flavor. The wrappers get their pretty pink color from defrosted dragonfruit, making them as good to look at as they are to devour.
Edamame Potsticker [Vegan]
- 1 packet defrosted pink dragonfruit
- 1/3 cup sesame oil
- 1 cup massaged, minced kale
- 4 cloves of garlic, minced
- A small knob of fresh ginger, minced
- 2 tablespoons red pepper flakes
- 4 tablespoons of sesame seeds
- 2 tablespoons of tamari
- A pinch of salt
- 10 vegan dumpling wrappers
- 3 cups edamame, shelled, cooked, drained
- 3 scallions, white and green parts, coarsely chopped
- 1 tablespoon miso paste
- A squeeze of lemon juice
- A drizzle of Sriracha, or to taste
- 1-2 cups pre-made veggie broth, for steaming
- Toasted sesame oil, for drizzling
- Sprouts and sesame seeds, for garnish
- In a food processor, pulse together all of the filling ingredients. Taste and adjust seasonings. Don’t over blend, the filling needs to be somewhat chunky. If yours is more watery, add some more edamame. If too thick add vegetable broth.
- Lay half of the dumpling wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Take two wonton wrappers together and dip the dumpling wrapper in the defrosted pink dragonfruit on one side (outside) Should coat within seconds.
- Spoon about a tablespoon of filling in each. Seal the edges with water and set aside for a few minutes to seal. Simmer broth in a medium skillet. Add enough broth so that it covers the bottom of the pan at least an inch deep. Drop wontons in the pan in a single layer. You can do this in multiple batches if they don’t all fit. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide steamed wontons among plates, pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with sprouts and sesame seeds.