Edamame Dumplings with Thai Peanut Sauce

Serves 4
Thai Peanut Sauce
Serve this sauce with Edamame Dumplings (below), and keep the remainder in the refrigerator for quick meals all week long. Slather on sandwiches, or dip veggies in it.

Makes about 1 1/2 cups
1 cup coconut milk
1-2 tsp red curry paste or hot sauce
1/4 cup smooth peanut butter
2 tbsp brown sugar
2 tbsp freshly squeezed lemon juice
2 tsp soy 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.

Edamame Dumplings
Edamame is another inexpensive, plant-based protein. Purchase it precooked and frozen; simply thaw and prep the dumplings! Serve Edamame Dumplings with approximately 1/4 cup of Thai Peanut Sauce per 4 dumplings.

Makes 16 fat dumplings
3 cups finely chopped fresh spinach
1/2 tsp salt
8 oz (1½ cups) shelled edamame, thawed if frozen
1 medium scallion/spring onion, chopped
1 tbsp minced peeled fresh ginger
2 tsp toasted sesame oil
2 tsp sugar
1 tsp cornstarch
1/4 tsp ground white pepper
16 gyoza dumpling wrappers, or wonton skins

1. 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.

2. 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.

3. 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.

4. Cover the dumplings with plastic wrap and refrigerate for up to a day, or freeze for a week.

5. 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).

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