Edamame Hamantaschen Dumplings

1 Cup Shelled Edamame

1/3 Cup Edamame Hummus

1 Scallion, Thinly Sliced

1 Clove Garlic, Finely Minced

1/2 Teaspoon Finely Minced Fresh Ginger

1 Teaspoon Soy Sauce

1 Teaspoon Toasted Sesame Oil

1/4 Teaspoon Ground Cumin

Savoy Cabbage

15 (3-Inch) Round Wonton Skins or Gyoza Wrappers*

Additional Soy Sauce, to Serve

*You can typically find these either in the produce section near the tofu, or in the freezer aisle with other Asian ingredients. Double-check the labels because these sometimes include eggs.

The filling comes together in a snap so for maximum efficiency, set up your steaming apparatus first. Line a bamboo steamer or metal steam rack with leaves of savoy cabbage to prevent the dumplings from sticking to the bottom, and start the water simmering in a large pot.

Simply mix together the shelled edamame, hummus, scallion, garlic, ginger, soy sauce, sesame oil, and cumin, stirring thoroughly. Lay out your dumpling wrappers and place about 1 tablespoon of filling in the center of each one. Run a lightly moistened finger around the entire perimeter and bring the sides together, forming three bounding walls. Tightly crimp the corners together with a firm pinch.

Place on the cabbage leaves and cover the steamer or pot. Steam for 2 - 4 minutes, until the wrappers are translucent. Serve immediately, with additional soy sauce for dipping if desired.

Makes 15 Dumplings

©Hannah Kaminsky http://www.BitterSweetBlog.com