The Best Edamame Dumplings

5 from 13 votes

These edamame dumplings are soft, crispy, pan-fried and steamed to perfection with Asian-inspired filling with creamy miso edamame and hints of garlic and ginger.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Lunch/Dinner, Snack

Cuisine: Asian

Servings: dumplings

Calories: 49kcal

Author: Allie Petersen

Ingredients

2 cups shelled frozen edamame defrosted
24 dumpling wrappers
1 tablespoon tahini
2 cloves minced garlic
1-2 teaspoon minced ginger if you like the ginger "bite" add 2 teaspoon
2 teaspoon miso paste white or red
½ cup matchstick carrots
1 tbsp soy sauce
1 tablespoon sesame oil plus more for cooking in pan

Dumpling Sauce

¼ cup soy sauce
2 teaspoon rice vinegar
1 teaspoon chili oil
½ teaspoon 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 tablespoon 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 ¼ 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

Calorie count is not including the sauce or the extra sesame oil used during the pan frying process.

Tips:

- 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 tablespoon each time (just enough to leave a thin coating on the bottom of the pan).

FAQ

Can I make this recipe oil-free?

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.

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.

Nutrition