Edamame Dumplings

Another one for Eileen. :)

This came from a Cooking Light Magazine probably about 6 years ago. I've made them several times but not recently. I've been wanting to make them again though! I really like them because they aren't fried.

These make a great appetizer.

Sauce
2 T. chopped green onion
2 T. low sodium soy sauce
1 tsp. honey

Dumplings
1 cup frozen shelled edamame (green soybeans)
1 tsp. fresh lemon juice
1 tsp. dark sesame oil
1/2 tsp. ground cumin
1/3 tsp. salt
20 wonton wrappers
2 tsp. cornstarch
Cooking Spray
1/2 cup water, divided.

1. Combine ingredients for sauce, stirring with a whisk. Set aside.
2. Cook edamame according to package directions; drain. Rinse edamame under cold water; drain well. Combine edamame, juice, sesame oil, cumin, and salt in a food processor and process until smooth.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon of the edamame mixture in the 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.
4. Heat a large non-stick skilled over medium-high heat. Coat pan with cooking spray. Arrange half of the 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 and cook 1 minute or until liquid evaporates. Repeat with the remaining wrappers and filling. Serve immediately with sauce. Yields 4 servings of 5 dumplings each and 1 tablespoon of sauce.

**You could probably serve these in one of those bamboo Chinese/Japanese steamers to keep them warm. Good presentation too.