Avocado Edamame Potstickers

[ { "@type": "HowToStep", "text": "Add half of the avocado and about three quarters of the cooked edamame to a blender. Blend until smooth, adding just a splash of water if needed. If you don't have a blender that's small/powerful enough to handle this, then you should thoroughly mash together the avocado and edamame instead." }, { "@type": "HowToStep", "text": "Put the mixture in a mixing bowl. Add the remaining edamame and chopped avocado, ginger, garlic, bok choy, green onions, and seasonings." }, { "@type": "HowToStep", "text": "Stir to combine and add any other seasoning to taste." }, { "@type": "HowToStep", "text": "Prepare at least one baking sheet lined with parchment paper or a Silpat-type liner. (Note: this is just the easiest way to store the potstickers while you prep them; you won't be actually baking them. Use a plate or cutting board if that is easier.) Keeping the unused wrappers or dough covered, place a small scoop of filling in the center of a wrapper." }, { "@type": "HowToStep", "text": "Using water, lightly wet around the edge of the wrapper. Fold it in half and use your fingers to cinch it closed. Place the filled dumpling on the prepared baking sheet. Repeat with remaining dumplings." }, { "@type": "HowToStep", "text": "Cook according to package or dough instructions. Serve with your favorite dipping sauce - I use a simple mixture of tamari and sriracha." }, { "@type": "HowToStep", "text": "These freeze very well - freeze uncooked potstickers on the baking sheet in a single layer. When they are fully frozen, you can transfer them to an airtight container. This is so that they don't freeze together into a giant dumpling blob. They can go straight from the freezer to the pan when you're ready to cook them." } ]