Edamame Gyoza

• 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)
• Splash 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
• Pinch red chili flakes
• Pinch organic cane sugar

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.rnPlace 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).
6. Mix together in a small bowl.

edamame gyoza, onion, ginger, garlic, fresh edamame, olive oil, basil, sesame oil, salt, wanton wrappers, soy sauce, rice vinegar, scallions, basil, red chili flakes, cane sugar

Taken from food52.com/recipes/18114-edamame-gyoza (may not work)