Edamame Dumplings

Edamame Dumplings

14
Navy S. 0

"These are inspired by a dim sum item I had from a fancy Asian-fusion restaurant in Manhattan. They're delicious served with a simple broth and have a silky, savory edamame filling inside. They are time consuming, but relatively easy to make. You can make them ahead of time and freeze them for future use. The dumplings are meant to be steamed or boiled but taste great deep fried as well. Garnish with sesame oil, sesame seeds, and sliced green onion."
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Ingredients

1 h 15 m servings 213 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly-salted water to a boil. Add edamame and boil for 10 minutes; drain. Rinse with cold water.
  2. 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.
  3. 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.
  4. 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.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

Great vegetarian potstickers! We did fry ours after boiling with peanut&dark sesame oil until light golden brown on either side. Yum!

Most helpful critical review

Very good try. Buddakan is the restaurant. The ACTUAL recipe is the following for the dumpling ingredients:• 3 cups edamame • 1/2 pound butter • 1/2 cup cream • 1/2 cup truffle oil • Cooking l...

Very good try. Buddakan is the restaurant. The ACTUAL recipe is the following for the dumpling ingredients:• 3 cups edamame • 1/2 pound butter • 1/2 cup cream • 1/2 cup truffle oil • Cooking l...

Great vegetarian potstickers! We did fry ours after boiling with peanut&dark sesame oil until light golden brown on either side. Yum!

Not bad, but I also wouldn't be so quick to make them again. Something tastes "off" with the combination of ingredients. I've only ever had edamame dumplings at my favorite Thai restaurant so I ...

These were delicious! The filling was so easy to make, just dump everything in the food processor. The longest part is just folding up the won ton wrappers. Will make again and again.

This was pretty darn good! We've never tried Edamame before, so this was our first foray into soybeans. Even my husband liked these. He said they were pretty darn good and ate 5 himself. We ...

Simply delicious, and easy!!

These were quite good, even better the next day. I am the only one in my house who likes edamame so I cut the recipe in half, but even then put generous portions of the filling in each wrapper ...

Delicious. I halved the amounts of salt and pepper and used vegetable broth instead of chicken broth. It took me longer to fold the wontons than the recipe suggests, but perhaps that's because I...

Buddakan was the restaurant...close recipe, not quite there...