- 3/4 cup cooked, shelled edamame
- 1/2 cup tightly packed cooked baby spinach
- 1/2 (15-ounce) package extra-firm tofu
- 1/2 tablespoon plus 1 teaspoon cornstarch, divided
- 3 tablespoons soy sauce, divided
- 1 tablespoon toasted sesame oil, plus extra for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 white pepper, or to taste
- 1 package wonton wrappers
- 4 cups stock
- 2 cups chopped vegetables (Napa cabbage, carrots, red bell peppers, celery, fresh shiitake mushrooms, snow peas)
- Chopped green onions (optional)
Pulse edamame in a food processor, then add spinach, tofu, 1/2 tablespoon cornstarch, 1 tablespoon soy sauce, sesame oil, salt and pepper. Process until a paste is formed.
Lay a wonton wrapper on a flat surface. Brush each side with 1 teaspoon cornstarch mixed with 2 tablespoons water. Spoon 1 heaping tablespoon filling into center of wrapper. Fold wrapper into a triangle shape, press edges together to seal well then bring the two bottom corners of the triangle together, and seal with a little cornstarch mixture.
Bring water to a boil in a pot over medium-high heat. Cook dumplings in boiling water until cooked, 5 to 7 minutes. Remove with a slotted spoon and transfer dumplings to serving bowls.
In a pot, bring stock to a boil over high heat. Add vegetables and return to a boil. Cook for 3 to 5 minutes. Season with 2 tablespoons soy sauce and adjust taste with salt and pepper. Serve hot with cooked New Year Dumplings, sprinkled with green onions and toasted sesame oil on top.