Best 4 Edamame Dumplings Recipes

SHRIMP AND EDAMAME DUMPLINGS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6.
• Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.
• Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree.
• Pour about 2 tablespoons water in a dish.
• Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper.
• Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
• Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers.
• Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
• Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover.
• Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
• For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved.

EDAMAME DUMPLINGS

Steps:

• Bring a large pot of lightly-salted water to a boil. Add edamame and boil for 10 minutes; drain. Rinse with cold water.
• Place edamame in a food processor; turn processor on to low. Drizzle in 1/4 cup water and olive oil while continuing to process until combined. Turn off the food processor and add the sour cream, salt, pepper, green onion, garlic, lemon juice, and hot sauce. Process until mixture is smooth.
• Place 1 teaspoon of the mixture in the center of each won ton wrapper. Bring 2 opposite corners of the wrapper together to form a triangle; pinch the edges closed. Bring farthest corners of the triangle together and overlap one another. Use a little bit of water on the corners and pinch them together to ensure they stay together.
• Stir together 6 cups water and the bouillon cubes in a large, deep skillet over medium heat; bring to a gentle boil. Lay the wontons in the water, assuring they don't touch one another; cook until tender, about 5 minutes; plate. Ladle broth from skillet over won tons to serve.

EDAMAME DUMPLINGS WITH TRUFFLE OIL

Steps:

• Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
• Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
• Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
• Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

EDAMAME DUMPLINGS

Steps:

• Place carrot, edamame, egg white, ginger, sesame oil, scallion, salt, soy sauce, rice vinegar, lemon juice, and Sriracha sauce, if using, in the bowl of a food processor; process until smooth.
• Place 1 dumpling wrapper on work surface and top with 1 teaspoon filling. Brush edges with water and press to seal, forming a half moon shape. Keep wrappers covered with a damp towel to avoid drying out. Repeat process until all wrappers have been filled. Place dumplings on a baking sheet dusted with cornstarch until ready to steam.
• Fill a large saucepan or wok with 2 cups water; bring to a boil. Place cabbage leaves or parchment round in bottom of bamboo steamer. Place dumplings in steamer, working in batches if necessary, cover and steam until wrappers have softened and filling is cooked through, about 8 minutes.