Serves 1
Directions
- 1Add oil to a large 12-inch nonstick skillet over medium-high heat until shimmering and add the wontons bottom-side down.
- 2Turn heat to low, add edamame and a splash of water or broth, cover and steam.
- 3Transfer the wontons and edamame to a large bowl and chill completely.
- 4Stir together peanut butter, chili crisp, vinegar, soy sauce, lime juice, honey if using, and about 3 tablespoons of water, adding more water as needed to reach desired consistency.
- 5Toss the chilled dumplings with the vegetables and dressing, then garnish with scallions and peanuts if desired.
Ingredients
- 2 tbsp avocado oil
- 24 oz frozen mini wontons
- 12 oz frozen shelled edamame
- 1 splash water
- 1/4 cup peanut butter
- 2-3 tbsp chili crisp
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 whole lime juice
- 1 drizzle honey (optional)
- 3 tbsp water
- 1 cup red cabbage, sliced
- 1 cup matchstick carrots
- 1 cup cucumber, sliced
- 1 whole red bell pepper, thinly sliced
- scallions, sliced (optional)
- peanuts, chopped (optional)
Equipment
12-inch nonstick skilletlarge bowl
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