Avocado Edamame Potstickers
- 1 ripe avocado, one half reserved, the other half chopped
- 1 lb. shelled, fully cooked edamame (measured after shelling; I used pre-shelled frozen edamame), divided
- 1” ginger, minced
- 3 cloves garlic, minced
- 1 small head bok choy, stem and leaves separated, stem diced and leaves thinly sliced
- 1 bunch scallions or green onions, thinly sliced
- 1 tb. coconut sugar or brown sugar
- 2 and ½ tb. soy sauce or tamari
- 1 and ½ to 2 tb. sriracha or other chili sauce
- ½ tb. toasted sesame oil
- ¼ tsp. ground white pepper
- ½ tb. rice vinegar or other light vinegar
- 1 package circle-shaped wonton wrappers, or a recipe of homemade dumpling dough
- Add half of the avocado and about three quarters of the cooked edamame to a blender. Blend until smooth, adding just a splash of water if needed. If you don’t have a blender that’s small/powerful enough to handle this, then you should thoroughly mash together the avocado and edamame instead.
- Put the mixture in a mixing bowl. Add the remaining edamame and chopped avocado, ginger, garlic, bok choy, green onions, and seasonings.
- Stir to combine and add any other seasoning to taste.
- Prepare at least one baking sheet lined with parchment paper or a Silpat-type liner. Keeping the unused wrappers or dough covered, place a small scoop of filling in the center of a wrapper.
- Using water, lightly wet around the edge of the wrapper. Fold it in half and use your fingers to cinch it closed. Place the filled dumpling on the prepared baking sheet. Repeat with remaining dumplings.
- Cook according to package or dough instructions. Serve with your favorite dipping sauce.