Ingredients
- 1 cup edamame, shelled, cooked, and drained
- A big handful basil leaves (about 10 big leaves)
- 3 scallions, white and green parts, coarsley chopped
- ½ garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon miso paste
- 1 teaspoon tahini
- Squeeze lemon
- Splash sriracha, to taste
- 18 wonton wrappers (plus a few extra to allow for mess-ups)
- 1-2 cups pre-made veggie broth, for steaming
- Toasted sesame oil, for drizzling
- Sprouts and sesame seeds, for garnish
- Sea salt and fresh black pepper
Instructions
- Combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha in a food processor and pulse to create a somewhat chunky consistency. Taste and adjust seasonings, adding salt and pepper as needed. Be careful not to over-blend.
- Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down to seal each edge.
- In a medium skillet, bring the broth to a simmer. It should cover the bottom of the pan at least an inch deep. Drop the wontons in the pan in a single layer, working in batches if necessary. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide the steamed wontons onto plates and pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with the sprouts and sesame seeds.