Edamame Wontons
Earlier this week I made pumpkin ravioli using wonton wrappers. Since I only used half of the wrappers, I figured I may as well make wontons with the other half. I love edamame, so that's where this recipe came from. I also added the walnuts because I wanted something hard/crunchy in the wonton. You can make simple ones by folding the wrappers into a triangle, or you can experiment with other folding patterns. The main thing is to make sure the ends are sealed so the wontons don's fall apart when you boil them. I settled on making them look like little baskets. Pictured: Left (uncooked), Right (boiled)
Ingredients
1 cup shelled frozen edamame
1 tbsp fresh ginger, grated
1 tsp lemon juice
1/4 tsp salt
1 tsp sesame oil
3 tbsp water
2 tbsp chopped walnuts (optional)
30 3-inch square wonton wrappers
Directions
1. Cook edamame according to the package instructions.
2. Drain edamame and coarsely grind in a blender with ginger, lemon juice, salt, oil, and water.
3. Mix in walnuts (make sure they are chopped into small pieces).
4. Place ~1/2 tbsp of filling in the center of the wrapper. Using your finger, wet all four edges of the wrapper. Fold one point down over the pulp to form a triangle. Press out any air and then press both edges firmly to seal. Make sure the edges are pressed well so no filling leaks out when you boil it. Optional- to make a basket you can cross one end of the longest side of the triangle over the other so that they overlap and then press them together to hold the shape. As you finish, lay them on a wax paper or paper towels.
5. Add 1 tsp of salt and 1 tsp of oil to a large pot of water and bring it to a gentle boil. Add the folded wontons and boil for ~4 mins (until they boil to the top).
6. Gently remove from water and drain.
7. Serve hot with soy sauce or other dipping sauce.
Edamame Wonton 1
Edamame Wonton 2
Edamame Wonton 3
Edamame Wonton 4