Edamame Potstickers
Makes 50 potstickers
Ingredients
- 1 lb peeled edamame
- 1½ cups peas
- ¼ cup mint, chiffonade
- 1 cup canola oil
- 1 gallon boiling salted (2 tbsp) water
- ⅛ cup sugar or to taste (if needed)
- salt to taste (if needed)
- 50 round wonton, dumpling or potsticker wrappers
- 1 tbsp canola oil for sautéing
Special Equipment
- stockpot
- food processor
- strainer basket
- sauté pan
How-to
Prepare Filling
- Bring 1 gallon of water and 2 tbsp of salt to boil. Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers
- Drain, transfer into a food processor while still hot. Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture. Add sugar and salt if necessary
Shape, Blanch & Sear Potstickers
- Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water
- Fold to a half-moon, and pleat while pressing to seal along the edge
- Blanch potstickers in boiling, salted water for 5 minutes. Drain and dry well. If not sautéing immediately, toss lightly with canola oil
- In a sauté pan, heat 1 tbsp of canola oil over medium-high heat and add blanched potstickers, flat-side down.
- Sear until golden-brown (this should only take a minute or less), remove. Serve atop pea shoots