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Edamame Wontons

I did a google search last week for non-meat meals to give me some new recipes. I made a white bean soup on Sunday in the crockpot that turned out fantastic and tonight I tried Edamame Wontons. They turned out delicious. The original recipe can be found HERE.

This recipe says to boil the wontons. I was curious how they would taste fried, so I did half boiled and half fried. I really enjoyed both, it would be hard to pick a favorite other than just choosing boiled for health.

Here's how I made them:
Boil 1 3/4 cups frozen organic shelled edamame (soybeans) in salted water for 2-3 minutes. 
Reserve 1/2 cup cooking water and drain cooked edamame. 
In a food processor/blender, blend together:
1 cup cooked edamame
1 tsp ground ginger
1 Tbsp lemon juice
1 tsp minced garlic
1/2 tsp sea salt
1/3-1/2 cup reserved cooking water

Stir the edamame paste with remaining whole cooked edamame and one green onion (green top only) chopped small.
Lay out wonton wrappers and place about 1 tsp of edamame mixture in the center of each and top with a fresh cilantro leaf. Wet edges of the wrapper and press closed. Boil for 2 minutes in a large pot of water and 1 Tbsp vegetable oil or pan fry in oil. Enjoy warm. Boiled wontons will stick together after being removed from the pot.
Serve with a large Asian-style green salad or another Asian dish. 


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Preheat OVEN to 400 degrees.
1 ½ CUP sugar
½ CUP shortening
½ CUP margarine (softened)
2 eggs

2 ¾ CUPS flour
2 TEASPOONS cream of tarter
1 TEASPOON baking soda

Add more flour if needed to be able to make firm balls out of the dough. Shape dough into 1-1½ inch balls and roll in cinnamon sugar. Place about 1-2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until set. Cool on wire rack.

Recipe makes about 48 2-inch cookies.
Estimated prepare and bake time is 30-40 minutes.
NOTE: An additional 1/2 cup of flour may be added for more fluffy cookies (as shown in photo).