The green filling is also rich in micronutrients.
With four different green ingredients, these dumplings provide nutrients like vitamins A, K, and C. Bok choy is low in calories while edamame offers a significant amount of protein. "Use peas instead of edamame if you prefer," says New York City–based recipe developer Beth Lipton. Serve dumplings with sesame-soy dipping sauce.
Ingredients
Directions
Step 1
Warm oil in a large skillet or wok over medium heat. Add bok choy and snow peas, season with ⅛ teaspoon salt and cook, stirring, until tender, about 3 to 4 minutes. Add edamame, scallions, ginger, and garlic; season with ⅛ teaspoon salt and sauté until fragrant, about 1 to 2 minutes. Transfer greens to a bowl and stir in coconut aminos, sesame oil, and honey. Season with ¼ teaspoon salt and pepper, and let cool.
Step 2
Measure about 1½ teaspoons sautéed greens and squeeze out excess liquid. Spoon onto the center of a dumpling wrapper. Dip your finger into a small cup of water and lightly wet the edges of the wrapper. Tightly seal dumpling into a half-moon shape, folding one side over the other; crimp edges decoratively. See here for folding techniques. Place on a parchment paper–lined baking sheet and cover with a damp kitchen towel to keep dumplings from drying out. Repeat with remaining filling and wrappers.
Step 3
Steam, pan-fry, or boil dumplings; serve with dipping sauce.
Photography and styling by Jenny Huang.