You are here: Home » Recipes » Edamame Dumplings with Thai Peanut Sauce Edamame Dumplings with Thai Peanut Sauce Recipe by Our Cookbook Collection Yield 4 servings PrintEmail Ingredients Thai Peanut Sauce:1 cup coconut milk1-2 teaspoon red curry paste or hot sauce1/4 cup smooth peanut butter2 tablespoons brown sugar2 tablespoons freshly squeezed lemon juice2 teaspoons soy sauceEdamame Dumplings:3 cups finely chopped fresh spinach1/2 teaspoon salt8 ounces (1 1/2 cups) shelled edamame, thawed if frozen1 medium scallion/spring onion, chopped1 tablespoon minced peeled fresh ginger2 teaspoons sugar1 teaspoon cornstarch1/4 teaspoon ground white pepper16 gyoza dumpling wrappers, or wonton skins Instructions Sauce: Pour the coconut milk into a small saucepan and whisk in the curry paste. Bring it to a simmer, then whisk in the peanut butter, sugar, lemon juice and soy sauce until smooth. Simmer until the sauce thickens, but if the oil starts to separate, take it off the heat and whisk to combine. Use immediately or cool and refrigerate until needed. Reheat over low heat. Dumplings: In a medium bowl, toss the spinach with the salt; after 15 minutes, wring out the moisture that the salt will have extracted from the leaves. In a food processor, mince the edamame, and then add the onion, ginger, sesame oil, 2 tsp sugar, the cornstarch and pepper. Pulse to mix well. Add the spinach and pulse to mix. Transfer the mixture to a medium bowl. Lay out 16 gyoza wrappers on a cutting board. Dampen the edges so they will seal when pressed around the filling. Put a rounded tablespoon of the filling in the center and pull up edges around and over the filling. Pleat the top as you seal it closed and flatten the bottom so it will stand up. Place it on a baking sheet dusted with cornstarch and repeat with the remaining ingredients. Cover the dumplings with plastic wrap and refrigerate for up to a day, or freeze for a week. To cook the dumplings, drop into gently boiling water until cooked through, about 8 minutes. Serve with Thai Peanut Sauce. —Recipe from Robin Asbell, author of Big Vegan: More Than 350 Recipes – No Meat, No Dairy, All Delicious (Chronicle Books, 2011).