If ever a single holiday could rival the festivities of Halloween, it would have to be Purim. The comparisons are obvious: Fanciful costumes, parties and games, and of course, sweet treats. Where Purim has the leg up on the competition, however, is in those much celebrated edible offerings. Rather than merely candy, hamantaschen are the traditional pastry-based prize. They’ve become synonymous with the observance, almost more important to the observance than the historical significance itself. A Purim party without hamantaschen would be like underwear without elastic; uncomfortable at best, but in practical terms, truly impossible.
Previous years have seen the sugar-flecked and jam-splattered variations flying fast and furious out of my oven. Traditional or avant-garde, it’s hard to go too far wrong when you start with tender, buttery cookie dough, so rich that the best cookies threaten to flatten out into triangular puddles while baking. Flipping the script in a drastically new approach is a dangerous proposition, considering their fervent following, but I can never leave well enough alone. Perhaps they’re only hamantaschen in spirit, but since any food with three corners can stand in as a representation of Haman’s hat, I’m hoping my wild digression might still get a pass.
Savory, not sweet. Steamed, not baked. Wonton wrapper, not cookie. We can argue the disparities all day long, but when it comes down to it, there’s no question about their taste. Stuffed with gloriously green edamame filling, these dumplings are a quicker and easier alternative to the typically fussy sweet dough, and offer much needed substance after overdosing on the aforementioned pastries. General folding advice still stands as a good guideline to follow when wrapping things up, but once you get those papery thin skins to stick, you’re pretty much golden. If you’re less confident in your dumpling prowess, cut yourself a break and fold square dumplings wrappers in half instead. You’ll still get neat little triangles, and with much less full.
Short on time but long on appetite, I’m not ashamed to take a few shortcuts to get these delightful little dumplings on the table. You can go all out with homemade edamame hummus and even dumpling skins from scratch, but this quick-fix solution allows you to steam up a quick batch at the last minute, or any time the craving strikes.
Edamame “Hamantaschen” Dumplings
A savory take on the triangular cookies enjoyed during Purim, these dumplings are stuffed with a gloriously green edamame filling and offer an easier, healthier alternative to the typically fussy sweet pastries.
Ingredients
- 1 Cup Shelled Edamame
- 1/3 Cup Edamame Hummus
- 1 Scallion, Thinly Sliced
- 1 Clove Garlic, Finely Minced
- 1/2 Teaspoon Finely Minced Fresh Ginger
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Toasted Sesame Oil
- 1/4 Teaspoon Ground Cumin
- Savoy Cabbage
- 15 (3-Inch) Round Wonton Skins or Gyoza Wrappers*
- Additional Soy Sauce, to Serve
Instructions
- The filling comes together in a snap so for maximum efficiency, set up your steaming apparatus first. Line a bamboo steamer or metal steam rack with leaves of savoy cabbage to prevent the dumplings from sticking to the bottom, and start the water simmering in a large pot.
- Simply mix together the shelled edamame, hummus, scallion, garlic, ginger, soy sauce, sesame oil, and cumin, stirring thoroughly. Lay out your dumpling wrappers and place about 1 tablespoon of filling in the center of each one. Run a lightly moistened finger around the entire perimeter and bring the sides together, forming three bounding walls. Tightly crimp the corners together with a firm pinch.
- Place on the cabbage leaves and cover the steamer or pot. Steam for 2 – 4 minutes, until the wrappers are translucent. Serve immediately, with additional soy sauce for dipping if desired.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 116mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g
These sound delicious,Hannah, and the green looks so spring-like. I’ll be somewhat in your neck of the woods at the end of the month, visiting our daughter in Pasadena. Looking forward to that sun and warm weather!
janet
So close yet so far! I wish you could make a “quick” trip up and visit. It should be a great time to come out there- Not yet too warm but still definitely sunny. Enjoy
Turns out that we’re going to visit Yosemite, which is even closer, but won’t have time to get to SF. :-(
Darn! Sounds like you’ll just have to come back again, and soon. :)
Ok. 😊
I’m so bad at making anything dumpling related! But these look amazing.
These look simply divine! I love the thought of the edamame because often times I feel like meat wontons can become a little greasy.
These sound wonderful and the festive colors of spring are perfect. Thanks!
Delicious – and so pretty! I am going to make these Saturday for my havurah’s Purim celebration along with my puff pastry olive tapenade hamentaschen. These are so beautiful – can’t wait to try!!!
They sound and look delicious, Hannah 😍 You had me at ‘savory, not sweet’ 😁
Love the idea of edamame filling with fresh ginger flavour, Hannah! Delicious and beautiful wrapping skill! :)
What a lovely idea ,and they look so pretty. While most hamantaschen here are sweet,you can also find savory ones,but in a cookie kind of dough.
“BRAVO Ms Hannah!” Again you turn the culinary world upside down. I can’t wait to try these as ‘savoury’ is my favourite food profile of all :)
I’ll take a savory dumpling over a cookie any day. Love the triangle shape and the edamame filling – so fresh looking and spring like. :-)
[…] GET THE RECIPE […]
[…] Triangles and Tribulations […]