Saturday, November 28, 2015

Edamame Kale Potstickers

A couple of weekends ago we had friends over for dinner. While the guys were watching TV, my friend Deana and I spent some nice time in the kitchen cooking. It all started when Deana posting a recipe for Edamame Kale dumplings to my Facebook page and my subsequent comment that we should make them. So we planned a date to cook dinner. It was fun!



They turned out well and I loved the flavor of the edamame and kale together, but for me, were a little heavy on the garlic.  So, I decided to do them again tonight and changed up the original recipe a bit; most notably by reducing the amount of garlic and the addition of ginger.  I liked them quite a bit as did Mr. Meat and Potatoes; he actually ate kale and edamame and liked it!



This recipe made about 20 or so potstickers, I think (I did not actually count them; they were eaten too fast).

I served them with a tamari dipping sauce that included some maple syrup, sesame oil, cayenne, and ginger.  I think these are versatile enough to go with a variety of dipping sauces; I do like the saltiness of the tamari with these.

Thanks, Deana for the original recipe. I am sure I will make these again, though who knows how they may be changed up a bit next time!

Edamame and Kale Potstickers

1 cup shelled edamame
1 bunch lacinato kale, stems removed and torn into pieces
1 tbsp tahini sauce
1 tbsp maple syrup
1 green onion cut into pieces
1 clove garlic, rough chopped
2 tsp fresh ginger, rough chopped
Salt and pepper to taste
Potsticker wrappers
2 tbsp Olive oil
1/2 tsp sesame oil
1/2 cup water
Black sesame seeds (optional)

Place the edamame, kale, tahini, maple syrup, green onion, garlic, ginger and salt and pepper into a food processor.  Pulse until smooth.

Fill each potsticker wrapper with a heaping teaspoon of the filling. Wet the edges of the potsticker slightly with water and fold them in half pressing the air out of the potsticker and ensuring they are sealed.

In a large skillet over medium-high heat add the olive and sesame oils. Once heated add the potstickers. When browned on one side, flip them and allow them to begin to brown on the other side.  Add 1/2 cup water to the pan, cover and turn the heat down to medium.  Allow to steam until the water is evaporated.  Remove from the pot, place on a serving tray and sprinkle with black sesame seeds (if using) before serving.


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