Serves 8 as an appetizer, 4 as a main course


  • 2 Tbsp. vegetable oil, divided
  • 2 leeks, thinly sliced, white and light green parts only
  • 6 ounces button mushrooms, thinly sliced
  • 1 pound boneless, skinless chicken breast, cut into ¼" cubes
  • ½ cup heavy cream
  • 1 Tbsp. cornstarch
  • ¾ tsp. kosher salt
  • ¼ tsp. chopped fresh thyme
  • ¼ tsp. ground black pepper
  • 20 to 24 square wonton wrappers
  • Mint-Edamame Puree (see recipe below)


    Active time: 25 minutes
    Total time: 40 minutes

    In a medium skillet, heat 1 Tbsp. oil over medium-high heat. Add leeks and cook, stirring, until soft, 3 to 4 minutes. Transfer to a large bowl; set aside. In same skillet, add remaining oil; heat over medium-high heat. Add mushrooms and cook, stirring, until cooked through, 3 to 4 minutes. Transfer to bowl with leeks. Add chicken, cream, cornstarch, salt, thyme, and pepper, and mix thoroughly.

    In a steamer, bring water to a simmer. Place wrappers on a work surface. Place a heaping Tbsp. of chicken filling in center of a wrapper. Using a finger dipped in water, moisten edges of wrapper. Bring all 4 corners to center. Pinch to seal; then pinch sides of wrapper to seal in filling. Repeat with remaining wrappers.

    Transfer chicken pockets to steamer in batches, and steam until cooked through, about 8 minutes. Place Mint-Edamame Puree in bottom of a bowl, and arrange pockets on top. Serve.

    Mint-Edamame Puree

    Makes about 2 1/4 cups


  • 2 cups frozen edamame
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. chopped fresh mint leaves
  • 2 Tbsp. sour cream
  • 1 tsp. lemon juice
  • ½ tsp. kosher salt
  • ¼ tsp. ground black pepper


    Total time: 5 minutes

    In a medium pot of boiling water, cook edamame just until warmed through, about 1 minute. Drain. Transfer to a blender or a food processor. Add ½ cup water, olive oil, mint, sour cream, lemon juice, salt, and pepper. Blend until smooth, 2 to 3 minutes.

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