Try these chicken and edamame dumplings with sautéed Asian greens at home for a healthier and more wallet-friendly alternative to your favorite Asian restaurant.
3/4 pound skinless, boneless chicken thighs, roughly chopped
2/3 cup shelled edamame, steamed
1 tablespoon ginger, chopped
2 green onions, white and green parts, chopped
2 tablespoons Vietnamese chili garlic sauce, such as Huy Fong
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
24 wonton or dumpling wrappers
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chili garlic sauce
1/2 tablespoon sesame oil
Bring water to boil in a large pot fitted with a steamer and reduce to simmer.
Keep the wrappers moist by covering them with a damp kitchen towel.
In the bowl of a food processor, combine the chicken thighs and pulse a few times. Add the edamame, ginger, green onions, chili garlic sauce, soy sauce and sesame oil. Pulse mixture until very well combined.
Add approximately 1 tablespoon of chicken mixture to the center of each wrapper. Moisten the sides of the wrapper with water and close each dumpling by gathering the edges of the wrapper toward the center. Keep filled dumplings moist by covering them with a damp kitchen towel.
Place the dumplings in a single layer in the steamer and steam for approximately 6-7 minutes. Repeat with remaining dumplings and serve immediately with sauce.