Shrimp and Edamame Dumplings

1 cup frozen shelled edamame (green soybeans)

⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces

½ cup finely chopped bok choy

1 egg white

1 tablespoon minced fresh ginger root

1 tablespoon soy sauce

1 tablespoon sesame oil

1 clove garlic, minced, or more to taste

1 teaspoon salt

2 tablespoons water

36 dumpling wrappers

¼ cup peanut oil, divided

1 cup water, divided

½ cup low-sodium soy sauce

1 tablespoon sesame oil

1 green onion, sliced

2 teaspoons white sugar

1 tablespoon rice vinegar

½ teaspoon red pepper flakes, or to taste

Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.

Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.

Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.

Pour about 2 tablespoons water in a dish.

Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.

Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.

Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.

Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.

Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.

Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.

For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.