olive oil cooking spray
1 bunch scallions, thinly sliced, white & green parts separated, divided
1 Tbsp low-sodium tamari
1/2 cup packed parsley
1/2 cup packed Thai basil
4 cloves garlic
2 Tbsp extra-virgin olive oil
1. In a saucepot misted with cooking spray, sweat white parts of scallions over medium heat for about 4 minutes, then add broth. Reduce mixture by 25%. Season with salt and pepper, and add lime juice and tamari.
2. Meanwhile, using a mortar and pestle, blend a pinch of salt with parsley, basil and garlic. Fold in edamame and oil and season with salt and pepper. (Alternatively, using a food processor, pulse together salt, parsley, basil and garlic. Transfer mixture to a bowl, fold in edamame and whisk in oil.)
3. Prepare wontons with edamame mixture. Lay wonton wrapper on work surface. With fingertips, use water to moisten outer edges of wrapper. Spoon about 1 tsp edamame filling onto center of each wonton wrapper. Gather up all edges of wrapper above filling and pinch together.
4. Add dumplings to broth and boil for 5 to 8 minutes; serve immediately. Garnish with green parts of scallions and, if desired, additional parsley and/or basil.
5. Nutrients Per Serving: Calories: 200, Total Fat: 8g, Sat. Fat: 1g, Carbs: 24g, Fiber: 3g, Sugars: 2g, Protein: 6g, Sodium: 544 mg, Cholesterol: 2mg