Preheat fryer to 350F

Working in batches add the plantains to the fryer basket and gently lower it into the oil and cook for 3-4 minutes

Drain and hold warm

Bring 1 gallon of water and 2 tbsp of salt to boil.

Add peeled edamame and peas. Blanch until vegetables are tender and can be squashed between your fingers

Drain, transfer into a food processor while still hot.

Add mint and 1 cup canola oil, process until almost smooth, leaving some chunks for texture.

Add sugar and salt if necessary

Place 1 tbsp of filling in the center of a wrapper, wet the edges of wrapper with water

Fold to a half-moon, and pleat while pressing to seal along the edge

In a sauté pan, heat 1 tbsp of canola oil over medium-high heat add potstickers, flat-side down.

Sear until golden-brown (this should only take a minute or less), add a ¼ cup of water, cover and steam for 6-8 minutes.

Remove and reserve for serving