3 scallions, white and green parts, coarsley chopped
½ garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon miso paste
1 teaspoon tahini
Splash sriracha, to taste
18 wonton wrappers (plus a few extra to allow for mess-ups)
1-2 cups pre-made veggie broth, for steaming
Toasted sesame oil, for drizzling
Sprouts and sesame seeds, for garnish
Sea salt and fresh black pepper
Combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha in a food processor and pulse to create a somewhat chunky consistency. Taste and adjust seasonings, adding salt and pepper as needed. Be careful not to over-blend.
Lay half of the wonton 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. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down to seal each edge.
In a medium skillet, bring the broth to a simmer. It should cover the bottom of the pan at least an inch deep. Drop the wontons in the pan in a single layer, working in batches if necessary. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
Divide the steamed wontons onto plates and pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with the sprouts and sesame seeds.
If you have extra filling, save it in the fridge to make more dumplings later, or spread it on a sandwich the next day.
Recipe by Love and Lemons at https://www.loveandlemons.com/edamame-dumplings/