Type what you have

Ingredients

• ✓ edamame
• olive oil
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Rinse edamame in a colander under cold water to thaw, about 5 minutes. Drain.
3. 3 Spread edamame over the bottom of a 9x13-inch baking dish. Drizzle with olive oil, sprinkle with Parmesan, and season with salt and pepper.
4. 4 Bake in the preheated oven until cheese is crispy and golden, about 15 minutes.

By Mrs. Dee

Ingredients

• ✓ edamame
• sesame oil
• canola oil
• garlic
• green onion
• hoisin sauce
• soy sauce
• wonton wrapper
• salt

Instructions

1. 1 Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
4. 4 To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
5. 5 Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.

By Jacki Young

Ingredients

• ✓ edamame
• water
• sesame oil
• sriracha sauce
• garlic
• soy sauce

Instructions

1. 1 Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

By Soup Loving Nicole

Ingredients

• ✓ edamame
• sesame oil
• apple cider vinegar
• oyster sauce
• sriracha sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ edamame
• corn
• onion
• black bean
• chickpea
• roasted red pepper
• sea salt
• cumin
• cilantro
• lime juice

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

By Amber Matus

Ingredients

• ✓ edamame
• cashew
• salt
• green garlic
• lemon
• black pepper
• coriander
• olive oil

Instructions

1. 1 Bring 6 cups water to a boil in a large saucepan. Add edamame; cook until soft, 4 to 5 minutes. Drain; refrigerate to cool, 10 minutes.
2. 2 Combine cashews and 1 teaspoon salt in the bowl of a food processor; pulse until finely chopped, scraping the sides of bowl as needed.
3. 3 Add edamame, garlic scapes, lemon zest, lemon juice, remaining 2 teaspoons salt, 1 teaspoon black pepper, and coriander; pulse until reaches desired consistency.
4. 4 Pour ¾ cup oil in slowly with processor running until hummus is smooth; season with oil, salt, and black pepper.

By MBCinciND

Ingredients

• ✓ edamame
• black bean
• vegetable broth
• ricotta cheese
• egg white
• garlic
• wheat bran
• oat
• turmeric
• chili powder
• clove
• oregano
• basil
• italian seasoning
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Blend shelled edamame, black beans, vegetable broth, ricotta cheese, egg whites, and garlic in a blender or food processor until smooth; transfer to a bowl.
3. 3 Stir wheat bran, oats, turmeric, chili powder, cloves, oregano, basil, Italian seasoning, and salt into bean mixture; form into 7 patties and place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes; flip and continue baking until patties are lightly browned and cooked through, about 20 more minutes.

By Natty

Ingredients

• ✓ edamame
• brown rice
• water
• olive oil
• onion
• thyme
• black pepper
• tuna steak
• salt
• shallot
• water
• chive
• orange zest
• orange juice

Instructions

1. 1 Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
3. 3 Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
4. 4 Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
5. 5 Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

By SLLVERGRL

Ingredients

• ✓ edamame
• garlic
• ginger
• water
• black truffle oil
• olive oil
• soy sauce
• black pepper
• dumpling wrapper

Instructions

1. 1 Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
2. 2 Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
3. 3 Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
4. 4 Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

By bpetish

Ingredients

• ✓ edamame
• soybean oil
• garlic
• shrimp
• red pepper flakes
• lemon
• farfalle pasta
• cherry tomato
• carrot
• red bell pepper
• salt
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Heat soybean oil in large skillet over medium high heat.
2. 2 Add garlic and cook for 2 minutes, stirring occasionally.
3. 3 Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
4. 4 Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
5. 5 Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
6. 6 Top with Parmesan cheese, if desired.

By United Soybean Board

Ingredients

• ✓ edamame
• water
• beef-flavored ramen noodle
• shiitake mushroom
• soy sauce
• sriracha sauce
• beef top sirloin
• cilantro

Instructions

1. 1 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.
2. 2 Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.
3. 3 Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.

By Juliana Hale

Ingredients

• ✓ edamame
• olive oil
• haddock
• red bell pepper
• shallot
• garlic
• coconut milk
• red curry paste
• curry powder
• coriander
• turmeric
• spinach
• green onion

Instructions

1. 1 Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
2. 2 Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

By Cindy Anschutz Barbieri

Ingredients

• ✓ edamame
• water
• garlic
• teriyaki sauce
• brown sugar
• rice vinegar
• sesame oil
• sesame seed

Instructions

1. 1 Bring water and garlic to a boil in a saucepan over high heat. Stir in edamame; cook until edamame are hot and liquid has nearly evaporated, about 5 minutes.
2. 2 Reduce heat to medium-high and stir in teriyaki sauce, brown sugar, rice vinegar, and sesame oil. Stir constantly until sauce has thickened and coats edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

By CRAZY4SUSHI

Ingredients

• ✓ edamame
• mayonnaise
• parsley
• garlic
• salt
• long-grain brown rice
• parsley
• cilantro leaf
• red onion
• red pepper
• black pepper
• vegetable oil
• shishito pepper
• vegetable oil
• honey
• sesame seed burger bun

Instructions

1. 1 For herb aioli, stir together mayonnaise, chopped parsley, garlic, and 1/8 teaspoon salt in a small bowl. Chill, covered, until ready to serve.
2. 2 Add edamame, brown rice, parsley leaves, cilantro, red onion, crushed red pepper, 1/4 teaspoon salt, and black pepper to the bowl of a food processor. Cover and pulse until mixture is evenly chopped and sticks together, scraping down sides as needed, 1 to 2 minutes.
3. 3 Shape mixture into four 4-inch patties that are 1/2-inch thick.
4. 4 Heat 1 tablespoon vegetable oil in a large nonstick skillet or griddle over medium-high heat. Add 2 patties to the skillet and cook, turning once, until browned and crispy, about 6 minutes. Transfer to a plate; keep warm. Repeat with remaining patties.
5. 5 Toss shishito peppers in 1 teaspoon vegetable oil and remaining 1/8 teaspoon salt. Add shishitos to the same skillet and cook, stirring frequently, over medium-high heat until blistered and charred, about 3 minutes.
6. 6 Drizzle peppers with honey and toss to coat. Spread cut sides of buns with herb aioli. Serve patties in buns topped with shishito peppers.

By dinehaus

Ingredients

• ✓ edamame
• corn
• red bell pepper
• yellow onion
• jalapeno pepper
• olive oil
• salt
• black pepper
• white wine vinegar
• basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
3. 3 Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
4. 4 Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
5. 5 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
6. 6 Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.

By klenke

Ingredients

• ✓ edamame
• elbow macaroni
• mayonnaise
• celery seed
• paprika
• salt
• black pepper
• chicken
• egg
• cheddar cheese
• green onion
• sunflower seed kernel

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3. 3 Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4. 4 Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5. 5 Chill in the refrigerator until cold, 30 to 60 minutes.

By Karebear98

Ingredients

• ✓ edamame
• water
• quinoa
• vegetable bouillon
• olive oil
• sweet onion
• bell pepper
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ edamame
• whole wheat rotini pasta
• sesame oil
• soy sauce
• balsamic vinegar
• white sugar
• sesame oil
• broccoli
• carrot
• red bell pepper
• shiitake mushroom
• cashew nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. 2 In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. 3 Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

By DVDANDV

Ingredients

• ✓ edamame
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• soybean
• red onion
• carrot
• blueberry
• cranberry
• cashew
• sunflower seed

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan

Ingredients

• ✓ edamame
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• cinnamon
• broccoli
• sea salt
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ edamame
• olive oil
• onion
• celery
• garlic
• vegetable broth
• tomato sauce
• carrot
• baking potato
• corn
• okra
• kale
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
2. 2 Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
3. 3 Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
4. 4 Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
5. 5 Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

By jbr319

Ingredients

• ✓ edamame
• carrot
• corn
• cumin
• basil
• chili powder
• green chile pepper
• beef broth
• kidney bean
• green chile pepper
• tomato
• garlic
• red bell pepper
• onion
• olive oil
• black pepper
• salt
• pork tenderloin

Instructions

1. 1 Season pork tenderloin with salt and black pepper.
2. 2 Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
3. 3 Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
4. 4 Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

By Sara Myers Gross

Ingredients

• ✓ edamame
• cilantro
• peanut
• sesame oil
• garlic
• ginger
• chili garlic sauce
• rice vinegar
• soy sauce
• peanut butter
• sesame oil
• egg
• broccoli stem
• green onion
• cabbage
• carrot
• chicken breast
• coconut oil
• quinoa
• chicken broth

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
2. 2 Heat 1 ½ teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Transfer chicken to a plate. Heat remaining 1 ½ teaspoons coconut oil in the wok. Add carrots, cabbage, edamame, green onions, and broccoli stems; sauté until vegetables soften slightly, 2 to 3 minutes.
3. 3 Whisk eggs and 1 teaspoon sesame oil together in a small bowl. Push vegetables to sides of wok to make a well in the center. Pour in eggs; stir to scramble, about 3 minutes.
4. 4 Combine peanut butter, soy sauce, rice wine vinegar, chili garlic sauce, ginger, garlic, and 1 teaspoon sesame oil together in a small bowl; pour over vegetables and egg mixture in wok.
5. 5 Return chicken to wok; stir in quinoa until combined. Stir in chopped peanuts and cilantro; serve.

By Lisa

Ingredients

• ✓ edamame
• olive oil
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
3. 3 Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

By Jill

Ingredients

• ✓ edamame
• soybean
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

By My Hot Southern Mess

Ingredients

• ✓ edamame
• sesame seed
• sugar
• soy sauce
• olive oil
• red pepper flakes

Instructions

1. 1 Place edamame pods in a microwave-safe bowl with 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
2. 2 Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame, toss until coated, and heat for 1 to 2 more minutes.

By MommaBexx

Ingredients

• ✓ edamame
• soybean oil
• soy sauce
• ginger root
• sesame seed
• maple syrup
• balsamic vinegar
• salt
• dukkah spice blend

Instructions

1. 1 Heat soybean oil over high heat in a wok or skillet.
2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Ingredients

• ✓ edamame
• cilantro
• red wine vinegar
• grapeseed oil
• lime
• garlic
• sugar
• salt
• corn kernel
• black bean
• cherry tomato
• green onion

Instructions

1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Ingredients

• ✓ edamame
• napa cabbage
• bok choy
• rice wine vinegar
• sesame oil
• salt
• carrot
• black sesame seed
• daikon radish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Ingredients

• ✓ edamame
• shrimp
• bok choy
• egg white
• ginger root
• soy sauce
• sesame oil
• garlic
• salt
• water
• dumpling wrapper
• peanut oil
• water
• soy sauce
• sesame oil
• green onion
• sugar
• rice vinegar
• red pepper flakes

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
2. 2 Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
3. 3 Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
4. 4 Pour about 2 tablespoons water in a dish.
5. 5 Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
6. 6 Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
7. 7 Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
8. 8 Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
9. 9 Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
10. 10 Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
11. 11 For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

By JEN14221