These Edamame Dumplings are a delightful fusion of vibrant flavors and satisfying textures, ready in just 30 minutes. Each bite offers a tender, pillowy wrapper encasing a creamy, nutty edamame filling that’s both fresh and indulgent. The subtle sweetness of the edamame pairs perfectly with a hint of umami, creating a harmony that’s as comforting as it is exciting. Whether you’re a dumpling enthusiast or a first-time maker, this recipe is designed to impress without stress.
With a quick 2-minute cook time, these dumplings are ideal for busy evenings or last-minute appetizers. The smooth, velvety filling contrasts beautifully with the slightly chewy wrapper, while a drizzle of soy sauce or chili oil adds a tangy, spicy kick. Light yet satisfying, they’re perfect for sharing or savoring solo. Dive into this effortless dish that brings restaurant-quality flair to your kitchen in no time.
What You’ll Need for Edamame Dumplings?
- 1 cup edamame (shelled, cooked, and drained)
- A big handful of basil leaves (about 10 big leaves)
- 3 scallions (white and green parts, coarsely chopped)
- ½ garlic clove (minced)
- 1 teaspoon minced fresh ginger
- 1 teaspoon miso paste
- 1 teaspoon tahini
- Squeeze of lemon juice
- Splash of sriracha (to taste)
- 18 wonton wrappers (plus a few extra for mess-ups)
- 1-2 cups pre-made veggie broth (for steaming)
- Toasted sesame oil (for drizzling)
- Sprouts and sesame seeds (for garnish)
- Sea salt and fresh black pepper (to taste)
How to Make Edamame Dumplings
- Prepare the filling: In a food processor, combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha. Pulse until the mixture is somewhat chunky. Taste and adjust seasonings with salt and pepper. Be careful not to over-blend.
- Assemble the dumplings: Lay half of the wonton wrappers on your work surface. Keep the rest nearby, along with a small bowl of water. Spoon about a tablespoon of filling into the center of each wrapper. Use your finger to dab water on all 4 edges. Place another wrapper on top and gently press to seal the edges.
- Steam the dumplings: In a medium skillet, bring the veggie broth to a simmer. It should cover the bottom of the pan at least an inch deep. Add the wontons in a single layer (work in batches if needed). Cover and steam for about 2 minutes, or until the wontons are cooked through but still al dente (like pasta).
- Serve: Divide the steamed wontons onto plates. Pour the broth from the pan over the top. Drizzle with toasted sesame oil and garnish with sprouts and sesame seeds. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Edamame Dumplings with a drizzle of spicy chili oil or a tangy soy-ginger dipping sauce (mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and a pinch of sugar). For a creamy twist, try a sesame-miso sauce by blending tahini, miso, and a splash of water. Garnish with extra scallions, toasted sesame seeds, or a sprinkle of crushed peanuts for added crunch.
Quick Tips for Speedy Prep
Save time by using pre-shelled edamame and pre-minced garlic and ginger from the store. If you’re short on time, skip the double-wrapper step and fold the wontons into simple triangles—they’ll still taste amazing! Keep a damp towel over your wonton wrappers to prevent them from drying out while you work.
Storage and Reheating Made Easy
Store uncooked dumplings in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 3 months. To reheat, steam frozen dumplings for 4-5 minutes or pan-fry with a splash of oil until crispy. Leftover cooked dumplings can be refrigerated for 2 days and reheated in a skillet with a splash of broth to keep them moist.
Fun Variations to Try
Swap edamame for frozen peas or add a handful of spinach for a different veggie twist. For a heartier filling, mix in crumbled tofu or finely chopped mushrooms. If you’re feeling adventurous, experiment with different wrappers like rice paper for a gluten-free option or gyoza wrappers for a thicker bite.
Equipment You’ll Love
A food processor is your best friend for blending the filling quickly, but a mortar and pestle works too for a chunkier texture. Use a medium skillet with a tight-fitting lid for steaming—this ensures even cooking. A small pastry brush or your fingertip works perfectly for sealing the wontons with water.
Edamame Dumplings
Ingredients
- 1 cup edamame, shelled, cooked, and drained
- A big handful basil leaves (about 10 big leaves)
- 3 scallions, white and green parts, coarsely chopped
- ½ clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon miso paste
- 1 teaspoon tahini
- Squeeze lemon
- Splash sriracha, to taste
- 18 wonton wrappers (plus a few extra to allow for mess-ups)
- 1-2 cups pre-made veggie broth, for steaming
- Toasted sesame oil, for drizzling
- Sprouts and sesame seeds, for garnish
- Sea salt and fresh black pepper
Instructions
- Combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha in a food processor and pulse to create a somewhat chunky consistency. Taste and adjust seasonings, adding salt and pepper as needed. Be careful not to over-blend.
- Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down to seal each edge.
- In a medium skillet, bring the broth to a simmer. It should cover the bottom of the pan at least an inch deep. Drop the wontons in the pan in a single layer, working in batches if necessary. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide the steamed wontons onto plates and pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with the sprouts and sesame seeds.