The Best Edamame Dumplings
These edamame dumplings are a delicious savory appetizer or dinner! Inside a soft, crispy pan-fried dumpling is a savory Asian-inspired filling with creamy miso edamame and hints of garlic and ginger. Dip in an easy homemade dumpling sauce for the perfect pairing with your dumplings. These are the BEST edamame dumplings you will ever have!
In Austin, TX one of my favorite restaurants is True Food Kitchen because of their mouthwatering edamame dumpling appetizer. They’re soft yet crispy and have an amazing savory edamame filling. It’s one of my favorite dishes and it inspired this recipe!
I love that these are not like other dumpling fillings. The edamame mixed with crunchy carrots, creamy tahini, hints of garlic and ginger, and the savory miso creates an incredible flavor you don’t find in a traditional vegetable dumpling! These edamame dumplings will definitely impress omnivores (and of course other plant-based foodies!).
The ingredients
To make these delicious edamame dumplings, you will need:
The main ingredient in these edamame dumplings is…you guessed it! Shelled edamame! You can find this in the freezer section of your grocery store near the other veggies. You will also add matchstick carrots for a little crunch.
To add more flavor to our filling you will need a high quality tahini (aka sesame paste), white miso paste (can also use red miso paste), and minced garlic and ginger. Miso paste adds a umami flavor with a hint of salt as well.
To make dumplings, you need dumpling wrappers (aka wonton wrappers) which you most commonly can find in the refrigerator section. You can also find it at many Asian grocery stores. Some contain eggs so make sure to check the label to see if its vegan.
When frying up your edamame dumplings, I recommend sesame oil for the best flavor. You could also use olive oil or avocado oil, but it doesn’t give it that “Asian” flavor like the sesame oil.
For the dipping sauce, you will combine soy sauce with rice vinegar, sesame oil, minced garlic, and diced green onion. The dipping sauce is optional but recommended!
Equipment
- Food processor or blender
- Large non-stick skillet with cover
- Small bowl for cold water
Instructions
Step 1: To a food processor combine edamame with tahini, garlic, ginger, white miso paste, soy sauce, and sesame oil. Blend until pureed. Add in matchstick carrots and pulse a few times until roughly chopped and combined.
Step 2: Begin making your edamame dumplings. Get a small bowl of cold water and set aside.
On a clean workspace, lay out your dumpling wrapper. Add a small amount of edamame mixture to the center of the wrapper (~2 tsp).
Step 3: Wet your fingertips and wet one half end up the dumpling wrapper. It shouldn’t be sopping wet but slightly damp.
Step 4: Fold the bottom over the dumpling mixture and seal edges.
Step 5: Then pinch the wonton wrapper together using your the tip of your index finger and thumb along the seal of the dumpling.
Step 6: Repeat this process with all dumplings until you use all filling (Mine made ~24 dumplings but it will depend on how much filling you place in each).
Step 7: Warm sesame oil for a few minutes in a large non-stick frying pan over MEDIUM heat.
Once oil is warm add enough edamame dumplings in a single layer but don’t overcrowd. You will likely need to cook ~3 rounds depending on the size of your pan.
Step 8: Cook on one side for 2 minutes, then gently flip and cook for another 2 minutes until the dumplings are slightly browned. Add 1/4 cup of water, turn heat DOWN slightly, and cover pan to steam for 3 minutes or until most of the water is evaporated.
Step 9: Serve your finished edamame dumplings with the easy dumpling sauce and sprinkle with freshly diced green onion.
Hint: Make sure to turn heat down slightly as they steam. This helps so the dumplings don’t get too crunchy on the edges and still have the soft yet slightly crispy outside.
Storage
Place them in an airtight container. Store them in the refrigerator for up to 3-4 days. Separate the dumplings with parchment paper or a layer of plastic wrap to prevent them from sticking together.
Reheat in the microwave for 30-45 seconds or stove top (add a small amount of water and steam for 5-7 min).
❓Recipe FAQs
Yes, you can make it oil free. Omit the sesame oil in the edamame mixture. Instead of pan-frying your dumplings with sesame oil, you can steam them without oil by using a pot of water and a steaming basket.
Fill a pot with water below the level of the steaming basket. Add dumplings in basket evenly spaced. Cover the pot or steamer with a lid and bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and let the dumplings steam for about 10-15 minutes, or until they are fully cooked and the wrappers turn translucent.
There may be a few reasons your dumplings aren’t sticking together.
1. Insufficient Moisture: You need to have enough moisture to seal the dumplings properly. Use a small amount of cold water on one side of the wrapper. If you use too much or too little water it will not seal well.
2. Overfilled: Your dumpling may also not seal if they are overfilled. If you overfill the dumplings, it can make it challenging to seal them. Try reducing the amount of filling to ensure there is enough space to seal the edges securely.
3. Dried Out Wrappers: If the dumpling wrappers have dried out, they may not stick together well. Keep the wrappers covered with a damp cloth or plastic wrap while assembling the dumplings to prevent them from drying out.
4. Poor Sealing Technique: Properly sealing dumplings is essential to keep them from opening during cooking. Make sure to apply enough pressure when pressing the edges together and use your fingers to create small pleats along the sealed edge for a secure seal.
You can either steam or microwave your leftover dumplings.
Place the leftover edamame dumplings in a steamer basket or on a heatproof plate. Set up a pot or a steamer with water and bring it to a boil. Once the water is boiling, place the steamer basket or plate with the dumplings on top and cover with a lid. Steam the dumplings for 5-7 minutes or until they are heated through.
Microwave the dumplings in 30-second intervals on medium power, checking after each interval to ensure they are heated through.
Pro Tips
- Watch your dumplings closely as they are pan-frying to make sure they don’t burn.
- Turn your heat down during the steaming process. This helps so they don’t get too dried out and still retain their soft texture and not hard on the edges.
- I recommend enjoying your dumplings right after you make them for the tastiest dumpling. They still taste good the next day too but not quite as good fresh off the pan!
- Don’t forget to add a little more oil each time you cook another round of dumplings. I used <1 tbsp each time (just enough to leave a thin coating on the bottom of the pan).
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The Best Edamame Dumplings
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Ingredients
- 2 cups shelled frozen edamame defrosted
- 24 dumpling wrappers
- 1 tbsp tahini
- 2 cloves minced garlic
- 1-2 tsp minced ginger if you like the ginger "bite" add 2 tsp
- 2 tsp miso paste white or red
- 1/2 cup matchstick carrots
- 1 tbsp soy sauce
- 1 tbsp sesame oil plus more for cooking in pan
Dumpling Sauce
- 1/4 cup soy sauce
- 2 tsp rice vinegar
- 1 tsp chili oil
- 1/2 tsp sugar
- sprinkle of diced green onion (optional)
Instructions
- To a food processor combine edamame with tahini, garlic, ginger, white miso paste, soy sauce, and sesame oil. Blend until pureed. Add in matchstick carrots and pulse a few times until roughly chopped and combined.
- Begin making your dumplings. Get a small bowl of cold water and set aside. On a clean workspace, lay out your dumpling wrapper. Add a small amount of edamame mixture to the center of the wrapper (~2 tsp).
- Wet your fingertips and wet one half end up the dumpling wrapper. (It shouldn't be sopping wet but slightly damp).
- Fold the bottom over the mixture and seal edges with fingertips.
- Then pinch the wonton wrapper together using your the tip of your index finger and thumb along the seal of the dumpling.
- Repeat this process with all dumplings until you use all filling (Mine made ~24 dumplings but it will depend on how much filling you place in each).
- Warm ~1 tbsp of sesame oil for a few minutes in a large non-stick frying pan over MEDIUM heat. Spread the oil evenly over the pan with a spatula.
- Once oil is warm add enough dumplings in a single layer but don't overcrowd. You will likely need to cook ~3 rounds depending on the size of your pan (remember to add more oil each time you add more dumplings)
- Cook on one side for 2 minutes, then gently flip and cook for another 2 minutes until the dumplings are slightly browned. Add 1/4 cup of water, turn heat DOWN slightly, and cover pan to steam for 3 minutes or until most of the water is evaporated.
- Optional: Make your simple dumpling sauce by whisking all ingredients together. Serve your finished dumplings with the dumpling sauce and sprinkle with freshly diced green onion.
Notes
-
- If you are vegan make sure to check that your dumpling wrappers don’t contain any eggs.
- Watch your dumplings closely as they are pan-frying to make sure they don’t burn.
-
- Turn your heat down during the steaming process. This helps so they don’t get too dried out and still retain their soft texture and not hard on the edges.
-
- I recommend enjoying your dumplings right after you make them for the tastiest dumpling. They still taste good the next day too but not quite as good fresh off the pan!
-
- Don’t forget to add a little more oil each time you cook another round of dumplings. I used <1 tbsp each time (just enough to leave a thin coating on the bottom of the pan).
Fill a pot with water below the level of the steaming basket. Add dumplings in basket evenly spaced. Cover the pot or steamer with a lid and bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and let the dumplings steam for about 10-15 minutes, or until they are fully cooked and the wrappers turn translucent. Why aren’t my dumplings sticking together? There may be a few reasons your dumplings aren’t sticking together.
1. Insufficient Moisture: You need to have enough moisture to seal the dumplings properly. Use a small amount of cold water on one side of the wrapper. If you use too much or too little water it will not seal well.
2. Overfilled: Your dumpling may also not seal if they are overfilled. If you overfill the dumplings, it can make it challenging to seal them. Try reducing the amount of filling to ensure there is enough space to seal the edges securely.
3: Dried Out Wrappers: If the dumpling wrappers have dried out, they may not stick together well. Keep the wrappers covered with a damp cloth or plastic wrap while assembling the dumplings to prevent them from drying out.
4. Poor Sealing Technique: Properly sealing dumplings is essential to keep them from opening during cooking. Make sure to apply enough pressure when pressing the edges together and use your fingers to create small pleats along the sealed edge for a secure seal.
The filling in these dumplings is amazing and the outside turned out super crunchy. I have made them twice this week. Cannot get enough! I plan on making them again for book club when I host.
I’m a big fan of all the dumplings, but these edamame dumplings are my favorite. They’re savory and satisfying, but not too filling.
These were amazing! So much better than take out and not hard at all! Love this recipe!!!
I never would have thought to put edamame in dumplings but I truly loved the added texture in them! Such a yummy app.
Thanks much Shelby! Edamame is surprisingly SO good in dumplings!
I absolutely loved the Edamame Dumplings – they were a delicious savory treat that left me craving for more. The combination of the tender dumpling wrapper and the flavorful edamame filling was simply delightful
Omg these turned out amazing! I made these for my food blog and people went wild for them. These are stunning, taste better than a restaurant, and so easy!! Thanks, Allie!!
Thank you so much Courtney! So glad you enjoyed them 🙂
I loooove dumplings but have never even thought to try it with an edamame filling before seeing this recipe. They were delicious! Planning to make them again for a girls weekend coming up.
These turned out so good! I love just about any kind of dumpling, but I love that they’re vegan and I can serve them when my friends that are vegan come over. The dipping sauce is just perfect too!
I loved these Edamame dumplings so much, that I just finished making another batch. The flavors were amazing and I loved the texture of the filling!
Thanks Grace! So glad you enjoyed them 🙂
I love dumplings, but many times they include ingredients I can’t eat due to a food allergy. Edamame dumplings to the rescue! Love this plant-based protein filling option!
I love making dumplings at home and these edamame dumplings really hit the spot! Thanks for such an easy and quick recipe.
Glad you enjoyed them 🙂
The filling is amazing and so is the sauce!
Thanks Cindy- glad you enjoyed it 🙂
These dumplings are much easier to make than I thought they would be. And so flavorful! Love them as a side for fried rice.
Thanks Jenn 🙂