Confetti (Red Cabbage, Scallion, Carrot, And Edamame) Steamed Dumplings

• Dumplings
• 2 cups red cabbage, finely shredded
• 1 carrot, grated
• 3 scallions, finely chopped
• 1-1/2 cups frozen shelled edamame, cooked to package directions and drained
• 1-2 Thai chiles, finely chopped
• 1 handful basil, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1 tablespoon toasted sesame oil
• 3/4 teaspoon kosher salt, more to taste if needed
• 1 packet large square wonton wrappers
• extra red cabbage or lettuce leaves to line bamboo steamer with
• Dipping Sauce
• 3 tablespoons soy sauce
• 1 tablespoon brown rice/rice vinegar
• 1 teaspoon toasted sesame oil
• 1 pinch toasted sesame seeds

1. Pulse all ingredients (except wrappers and extra cabbage/lettuce) in the food processor until roughly chopped but not a paste.
2. Lay a wonton wrapper on your workspace (I used a cutting board on my counter). Wet all four edges and place on your potsticker mold with a corner facing the handles (will be in a diamond shape). Mound about 2 tblsp. of filling on your wonton wrapper and then close the potsticker mold tightly so that the edges come together forming a triangle. Remove excess from edges. Place on a plate lined with wax paper and greased up with a bit of sesame or olive oil (to prevent sticking). You could also form these dumplings freehand but I found the wonton wrappers hard to work with without the press as I have not perfected the fine art of dumpling forming.
3. Mix all together in a bowl and serve alongside dumplings.

dumplings, red cabbage, carrot, scallions, directions, chiles, handful basil, cilantro, garlic, ginger, sesame oil, kosher salt, wrappers, extra red cabbage, dipping sauce, soy sauce, brown rice, sesame oil, sesame seeds

Taken from food52.com/recipes/10881-confetti-red-cabbage-scallion-carrot-and-edamame-steamed-dumplings (may not work)