Ingredients
1/2
lb frozen edamame, thawed
1/2
lb frozen lima beans, thawed
1
scallion stalk, chopped
dash of hot sauce (optional)
package of small wonton wraps
4
chicken bouillon cubes (optional)
sesame seeds and thinly sliced scallions to garnish
Directions
1.
1. Boil lima beans and edamame for approx. 10 minutes, drain. Add beans to food processor.
2.
2. Turn on food processor and drizzle in oil and water through lid opening. Once beans are macerated, remove lid and add scallions, garlic, sour cream, lemon juice, hot sauce and salt & pepper. Blend until mixture is smooth, almost like hummus.
3.
3. Remove wrappers from package and trim as necessary to make them perfectly square. Add 1 teaspoon to center of square and wet the edges of wrap with a finger dipped in water. Fold corner to corner to form a triangle, pressing edges firmly to form a tight seal. Bring farthest corners of the dumpling together and overlap them, gluing them with water and pinching to ensure they stay together.
4.
4. Add water and bouillon cubes to a large, deep skillet. Bring to a soft boil and add dumplings, being careful not to crowd the skillet. Cook for approx. 5 minutes or until pasta is tender and translucent.
5.
5. Remove dumplings and plate. Spoon a little bit of the broth over the dumplings. Garnish with sesame seeds and scallions.
