Blanched edamame and slow-sweated leeks puree into a creamy filling brightened with ginger juice, sesame oil, and fresh mint, cilantro, and chives, ready to be tucked into wonton wrappers and fried.
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In 1-gallon pot, bring 6 cups water and 1 tablespoon sea salt to . Blanch edamame until tender, about 5-7 minutes . Shock and drain in colander for about 5 minutes . Set aside.
In 10-inch sauté pan, heat oil over medium flame. Add leeks and sweat until tender. Add garlic and remaining 1/4 teaspoon of salt. Continue sweating a few minutes more. Transfer leeks and garlic to food processor and puree with edamame to form a creamy pipe-able consistency.
Transfer mixture from food processor to medium-size bowl. Add ginger juice, sesame oil, mirin, lemon juice, cilantro, chives, and mint. Season to taste with salt and pepper. Set aside.
In small bowl, slurry arrowroot and water to smooth consistency. Set aside.
Place 1 scant tablespoon filling in middle of wonton wrapper. Lightly brush outer edge of wonton wrapper with arrowroot mixture. Fold wrapper in half to form half moon, pinching edges together. Repeat with remaining wonton wrappers and filling.
In 12-inch sauté pan, heat 1/4 cup oil over medium-high flame. Add 6-7 wontons at a time and pan until golden brown, about 3-4 minutes per side. Transfer with slotted spoon to paper towel to drain.
Combine and whisk all dipping sauce ingredients in small bowl and serve with dumplings.
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