Most of my cooking adventures involve a little spilling of liquids, a splash of flour in my hair (if I’m baking), a little chaos in the kitchen and a lot of heat. Martha Stewart, I am not. Once all the disorder dies down, I’m usually hungry and hubby is ready to get at whatever’s been causing all of the kitchen madness. I like my food HOT and I like it now. Hence, no time for photos unless we have leftovers!
Take for example, today’s vegetarian treat: Roasted Red Pepper and Edamame postickers. Here are the only photos I managed to take-
These dumplings were simple & delicious. If you're hankering for some photos of the finished product, Recipe Girl made some similar edamame dumplings you can enjoy.
1 garlic clove, roughly chopped
3/4 cup frozen shelled edamame (green soybeans)
¼ cup chopped roasted red pepper
¼ cup fresh cilantro, roughly chopped
1 teaspoon fresh lemon juice
1 teaspoon dark sesame oil
1 teaspoon soy sauce
1/2 teaspoon ground pepper
¼ teaspoon red pepper flakes
¼ teaspoon Kosher salt
15-20 round posticker wrappers (depending on how much filling you use)
½ cup water, divided
Cook edamame according to package directions; drain. Rinse edamame with cold water; drain well. In a food processor, chop garlic until minced. Add edamame, roasted red pepper, cilantro, lemon juice, sesame oil, soy sauce pepper, red pepper flakes and salt in a food processor; process until smooth.
To make postickers, spoon about 1 heaping tsp. edamame mixture in center of each wrapper. Moisten edges of dough with water; bring opposite ends together and pleat edges to seal.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange half of dumplings in a single layer in pan; allow bottoms of postickers to brown; Add ¼ cup water to pan; cover and reduce heat to medium. Cook 30 seconds; uncover. Cook 1 minute or until liquid evaporates. Repeat procedure with remaining dumplings and water.
To make steamed dumplings, place mixture in center of wrapper and bring sides of wrappers up around filling.
Heat water in a large steamer and spray steamer basket with nonstick cooking spray. If using bamboo steamer, line with lettuce leaves. Place dumplings on steamer rack and steam for approximately 8-10 minutes.
**Both versions are delicious served with a soy dipping sauce. I usually combine soy sauce with a dash of rice vinegar and a dash of sesame oil. Tasty!