Edamame Dumplings adapted from Sprouted Kitchen and Love & Lemons
Serves 2

Ingredients
Filling:
1 cup edamame, shelled cooked and drained (frozen mukimame-which is edamame shelled-can be found at Target)
about 10 big leaves of basil
3 scallions, white and green parts, coarsely chopped
1 garlic clove, minced ( I increased this from 1/2)
1 tsp fresh ginger, minced
1 tsp white miso paste (I used white anyway)
1 tsp tahini
squeeze of lemon
a dash or two of Sriracha
salt/pepper

Other Ingredients:
20 wonton wrappers (plus a few extra-I think I actually used 24 wrappers)
1 to 2 cups vegetable broth (preferably made yourself…Sprouted Kitchen made one infused with lemongrass which sounds awesome)
toasted sesame oil, to drizzle
sprouts, sesame seeds, fresh cilantro (garnish and optional-I added the cilantro)

In a food processor, pulse the filling ingredients but don’t over blend because you want it somewhat chunky. Taste and adjust for seasoning. Lay half of the wonton wrappers on your work surface then put the rest in a pile next to you with a small bowl of water for sealing. Spoon about a little less than a tablespoon of filling into each wrapper and lightly dab the edges with water. Place another wonton wrapper on top and gently press down to adhere them. Simmer the broth in a skillet, adding enough to cover the bottom, then drop the wontons in the pan in a single layer. Do this in batches. Cover and steam for about 2 minutes or until just cooked through. Divide among two plates and pour some broth on top. Drizzle with sesame oil then garnish with sprouts, sesame seeds and cilantro. I added some edamame and left out the sprouts.