Soups

Wontons:

• 1/2 cup finely chopped napa or Savoy cabbage
• coarse salt
• 6 ounces Seapoint Farms Shelled Edamame
• 3 whole green onions, finely chopped
• 1 tablespoon finely chopped and peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• Twenty Four 3 1/2 by 3-inch rectangular or square wonton wrappers

Soup:

• Two 14.5-ounce cans reduced-sodium chicken broth
• coarse salt
• 3 whole green onions, thinly sliced on the diagonal
• 2 to 3 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil

Prepare filling: In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand for 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add Seapoint Farms Shelled Edamame, green onions, ginger, soy sauce, and sesame oil. Mix well with a fork. Filling may be refrigerated for up to 2 days. Make the wontons: Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling. Soup: In a large pot, combine broth, 4 cups of water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in green onions vinegar, and sesame oil; season with salt and top with an extra handful of edamame… Serve and ENJOY!