Edamame Gyoza

Ingredients

Edamame Gyoza

• 1
  
  small onion, diced (I used a vidalia since they are looking good this time of year)
  
• 1
  
  tablespoon pickled ginger
  
• 2-3
  
  cloves garlic, grated
  
• 1
  
  cup fresh edamame (or defrosted frozen)
  
• 
  
  splashes olive oil
  
• 4
  
  basil leaves, thinly sliced
  
• 1
  
  teaspoon sesame oil
  
• 
  
  sea salt & cracked pepper to taste
  
• 15-20
  
  wanton wrappers
  

Soy Dipping Sauce

• 3
  
  tablespoons tamari or soy sauce
  
• 1
  
  tablespoon rice vinegar
  
• 1
  
  tablespoon scallions, chopped
  
• 2
  
  basil leaves, thinly sliced
  
• 
  
  pinches red chili flakes
  
• 
  
  pinches organic cane sugar
  

Directions

Edamame Gyoza

1. In a pan over medium heat with olive oil, cook onions, garlic & ginger until tender (not browned though) about 7 minutes…stirring often. Add edamame & cook 1 or 2 minutes longer.
2. Add onions, edamame & rest of ingredient into a food processor. Blend until combined. If you don’t a food processor, using a potato masher would be fine.

3. Lay your wrappers down on a clean surface. Put a good tsp. of filling in the center of each wrapper. With your index finger apply water on edges of wanton wrappers. Bring corners to the center & pinch together.

4. Wipe out the pan from before, but a glug of olive oil on the bottom of the pan & bring to a medium-high heat.
   Place the gyoza in the pan, not letting them touch. Cook until the bottoms are golden (about 3 minutes), then add about a cup of water & cover.

5. Continue to cook for about 4 minutes until all the water is evaporated. Serve right away with dipping sauce (see recipe below).

Soy Dipping Sauce

1. Mix together in a small bowl.