Edamame-Stuffed Wontons Recipe - Allrecipes.com
Edamame-Stuffed Wontons Recipe
  • READY IN 1 hr

Edamame-Stuffed Wontons

Recipe by  

"These delicious baked wontons are filled with an edamame (soy bean) stuffing and are sure to please! For a dipping sauce, I recommend spicy Chinese-style hot mustard, teriyaki sauce, or my personal favorite, Kraft™ Asian Toasted Sesame salad dressing."

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Ingredients Edit and Save

Original recipe makes 28 wontons Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    1 hr

Directions

  1. Heat the sesame and canola oils in a large skillet over medium-high heat. Stir in the garlic, and cook for 10 seconds until fragrant. Add the frozen edamame, and cook until they are tender and beginning to brown, 5 to 7 minutes. Once browned, remove from the heat and allow to cool for 10 minutes.
  2. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Once the edamame have cooled slightly, place them into a blender along with the green onion, hoisin sauce, and soy sauce. Cover, and puree until smooth.
  4. To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the edamame filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Place onto the prepared baking sheet and lightly coat with cooking spray. Sprinkle evenly with the salt.
  5. Bake in the preheated oven until the triangles are crisp and golden brown, 12 to 14 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

What a great low fat alternative to deep fried egg rolls and spring rolls! I followed this exactly with great results. Everybody loved them. Instead of sprinkling salt on the tops of the rolls I made a dipping sauce and dipped them in. I used equal parts of low sodium soy sauce and rice wine vinegar, a splash of mirin and hosin sauce, and 1/2 tsp of sugar. Turned out great!!!

 
Most Helpful Critical Review
Sep 23, 2011

Followed recipe exactly. We did NOT like these at all. Sorry. Won't make again.

 

23 Ratings

Jan 03, 2011

I made these for New Years Eve (adding twice the amount of garlic). Prepared the edamame mixture the day before and let it sit in the refrigerator so the flavors could "mingle". They were GREAT! A huge success with everyone. Even my husband who isn't a fan of edamame. Served the wontons with Chinese mustard, Hoisin and Ken's Asian Sesame dressing as dipping sauces. I'll definitely make these again.

 
Jan 26, 2009

I've wanted to make wontons for awhile. I found this recipe and had to give it a try. While I'm not a vegetarian I like to cut meat out as much as possible. I made the filling as suggested. Added about a tablespoon of seasoned rice vinegar. The filling ended up more flavorful than expected. They are just so delish! I like that they were baked too. They did turn out crunchy.

 
Sep 16, 2010

AMAZING!!!!! I added more garlic and green onions than the recipe called for, and these turned out absolutely delicious. Great recipe.

 
Oct 27, 2008

I was so interested by the description of this recipe that I had to experiment! With the edamame filling, I added minced fresh ginger along with the green onion. Since I didn't have hoisin sauce on hand, I used oyster sauce instead. I blended about half the beans, and later combined the blended beans with the whole beans. Overall, it yielded a delicious result! Thanks for the recipe

 
Apr 16, 2010

Pretty good. Def. needed more flavor. The flavor seems to come more from the dipping sauces than anything else. I used regual soy and also sweet chili sauce.

 
Jan 17, 2012

I love edamame and wontons, so I was excited to try these. But they were really bad. I had to make a ton of adjustments to the filling just to make them edible. So disappointing.

 

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Nutrition

  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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