Edamame Dumplings
User Reviews
5
Edamame Dumplings
Description
Edamame Dumplings highlight shelled edamame blended into a textured filling seasoned with olive oil, soy sauce, red chile flakes, lemon zest, and juice. The mixture balances creamy and chunky elements, creating a satisfying interior inside delicate, round dumpling wrappers specifically chosen for their sturdiness and suitability for folding. The crescent-shaped dumplings are typically pan-fried in vegetable oil to build a slightly crispy bottom, then finished by adding water to the pan and covering it to steam, cooking the wrappers through and softening the filling. The accompanying toasted sesame-soy dip, a blend of soy sauce, rice wine vinegar, sesame oil, garlic, and sesame seeds, contributes a sharp, nutty counterpart to the mild edamame filling.
The lemon zest and juice provide a distinctive bright note that cuts through the richness of the olive oil and soy sauce. The dumplings can be shaped and then refrigerated or frozen before cooking, allowing flexibility in preparation. Serving these dumplings as a light appetizer or part of a meal allows the fresh and balanced flavors to shine, enhanced by the dipping sauce. Choosing authentic dumpling wrappers rather than wonton wrappers ensures the integrity of the texture and cooking process.
Leftover wrappers can be creatively repurposed for different fillings, such as braised meats or sweet mashed sweet potatoes, extending the versatility of the recipe. Freezing uncooked dumplings in a single layer prevents sticking and makes them easy to cook straight from frozen, though they may require slightly more cooking time.
Ingredients
Edamame Dumplings:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- ¼ teaspoon red chile flakes crushed
- 1 pound edamame thawed, frozen shelled, (455 grams
- 2 lemon plural
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 dumpling wrappers round, (1 pound / 455 g) package
Toasted Sesame-Soy Dip:
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil toasted
- 1 garlic smashed, clove
- 1 teaspoon sesame seeds toasted
- Pinch black pepper freshly ground
To Cook the Dumplings:
- 1 ½ tablespoons vegetable oil
- ⅓ cup water
Instructions
Edamame Dumplings:
- In a food processor, combine the oil, soy sauce, chile flakes, and two-thirds of the edamame and puree until smooth. Add the remaining edamame and pulse just until coarsely chopped.
- Transfer the mixture to a large bowl and zest the lemons directly into the mixture, then squeeze in the juice of 1 lemon. Stir well with a rubber spatula until evenly mixed. Taste and season with salt, pepper, and more lemon juice.
- Take out five wrappers and cover the rest with a damp dowel. Lay out the five wrappers like ducks in a row. Wet ½ inch of the rim of each wrapper. Scoop a level tablespoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method.
- At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
Toasted Sesame-Soy Dip:
- In a small bowl, stir together all of the ingredients with 2 tablespoons water. If you have time, cover and refrigerate the mixture overnight. Pick out the garlic and throw it away before serving. The dip can be refrigerated in an airtight container for up to 2 weeks. Makes about ½ cup.
To Cook the Dumplings:
- To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
- Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp. (Alternatively you may steam these dumplings in a bamboo steamer basket lined with parchment paper or cabbage leaves.)
- Serve dumplings with the Toasted Sesame-Soy Dip.
Notes
- Use proper dumpling wrappers—not wonton wrappers—to maintain texture and folding quality.
- Uncooked dumplings freeze well; freeze on a tray before transferring to bags to prevent sticking.
- Cook frozen dumplings directly, allowing extra cooking time for thorough heating.
- Extra wrappers can be used to experiment with different fillings, both savory like braised beef or sweet like spiced mashed sweet potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45dumplings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1dumpling with sauce | |
| Calories | 54kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 176mg | 7% |
| Potassium | 53mg | 1% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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