Edamame Dumplings - cooking recipe

Ingredients

2 tablespoons green onions, chopped
2 tablespoons soy sauce
1 teaspoon honey
1 cup frozen edamame, shelled
1 teaspoon fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 garlic cloves, minced
20 wonton wrappers
2 teaspoons cornstarch
cooking spray
1/2 cup water, divided

Preparation

To prepare sauce, combine the first 3 ingredients in a small bowl, stirring with a whisk.
To prepare dumplings, cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. Combine edamame, juice, sesame oil, cumin, red pepper flakes, garlic, and salt in a food processor, process until smooth.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. Place dumplings on a large baking sheet sprinkled with cornstarch.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; reduce heat to medium. Cook 1 minute or until bottoms begin to brown; turn. Add 1/4 cup water to pan; cover. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with the remaining dumplings and water. Serve immediately with sauce.