Step 1
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.
Step 2
Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
Step 3
Stir the shrimp bok choy egg white ginger soy sauce 1 tablespoon sesame oil garlic and salt into the edamame puree.
Step 4
Pour about 2 tablespoons water in a dish.
Step 5
Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
Step 6
Wet the edge of the wrapper with water then fold over to create a half-moon shape; pinch edge to seal.
Step 7
Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
Step 8
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.
Step 9
Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
Step 9
Steam dumplings until shrimp are bright pink and no longer transparent in the center about 4 minutes more. Repeat with remaining dumplings.