Served in a whole wheat skin, Rickshaw Dumpling Bar's edamame dumplings are generously filled with a combination of partially blended soybeans (I say partially because the filling is studded with whole soybeans), scallions, soy sauce, and lemon zest. While the plump dumplings provide satisfying flavor, I have a difficult time overcoming my aversion to whole pieces of soybeans in what I think should be a smooth filling. In my opinion, the everyday edamame dumpling eater would benefit tremendously from a perfectly smooth filling. This is why I attempted to re-create Rickshaw Dumpling Bar's edamame dumplings in the comfort of my tiny kitchen.
The most difficult challenge I faced was an inability to locate specific ingredients. There is not one pack of whole wheat skins in any of my local grocery stores and there is a less than stellar selection of non whole wheat skins (to be fair, laziness prevented me from going farther than 5 blocks). In addition, these same grocery stores neglect to carry sansyo (a Japanese pepper made by grinding the dried leaves of Japan's prickly ash tree), a key ingredient in Rickshaw Dumpling Bar's dipping sauce. Somewhat dejected, I was forced to settle for Nasoya's rectangular egg roll wraps which I then cut using a circular cookie cutter with a 5-inch diameter (if at all possible, avoid this tedious process). Unable to replicate the taste of the dipping sauce without sansyo I opted make my own very different version by whisking together soy sauce, lemon juice, toasted sesame oil, and honey (I tend to like anything with toasted sesame oil as long as it's not overpowering, but my husband thought the combination was incredibly unsuccessful). My husband and I both thoroughly enjoyed the taste of my edamame dumplings' filling, but given the choice each of us would have opted for a thicker, less rubbery skin.
Edamame Dumplings (yield, approx 32 dumplings)
Dumpling Ingredients:
32 dumpling skins (preferably whole wheat)
1 16 ounce bag frozen shelled edamame
4 tbsp water, reserved from boiling edamame
2 tbsp fresh lemon juice
2 tbsp green onions, thinly sliced (optional- additional for garnish)
1 tsp coarse sea salt
1/2 tsp pepper
sesame seeds (optional for garnish)
Dipping Sauce Ingredients:
1 tbsp soy sauce
2 tsp lemon juice
1 tsp toasted sesame oil
1 tsp honey
Preparation:
1. Prepare edamame according to package instructions, reserving 4 tbsp of the cooking water. Allow edamame to cool.
2. Combine edamame, green onions, sea salt, and pepper in the bowl of a food processor. Pulse, adding the water and lemon juice, until the ingredients are blended into a smooth mixture.
3. Scoop one tablespoon of mixture into a dumpling skin (hopefully tastier than a Nasoya egg roll wrap) and pinch together to form dumpling. Repeat until filling is gone.
4. Steam dumplings for approximately 5-6 minutes. While the dumplings are being steamed, whisk together the ingredients for the dipping sauce.
5. Remove dumplings from steamer, and garnish with additional green onions and sesame seeds if desired. Serve immediately.
Nasoya egg roll wraps- a fate I was forced to succumb to
The blended filling
Filling scooped onto a newly round wrap
Slightly misshapen dumpling
Steamed edamame dumplings garnished with green onions and sesame seeds
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