4 Serves
74 Mins
Finely chop the edamame and mix with minced onion and garlic in a bowl.
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Vitamin K
49 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
826 µg / 400 µgCalcium
267 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
185 mg / 420 mgPhosphorus
576 mg / 1,250 mgPotassium
1116 mg / 4,700 mgSodium
1971 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
88 µg / 55 µgFiber
16 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
180 gAlcohol
0 g
Place a spoonful of the edamame mixture onto each dumpling wrapper and seal the edges tightly.
Heat a small amount of vegetable oil in a non-stick skillet over medium heat.
Add the dumplings to the pan and sear until the bottoms are golden brown, then add a splash of water and cover to steam until cooked through.
Season the dumplings with salt and pepper before serving hot.
25
g95
g20
g
Yemeni
