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Home » Blog » Appetizer and Snack Recipes » Edamame Dumplings

Edamame Dumplings

Cathy Roma Published: Apr 18, 2017

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There’s no chance you can eat just one of these dumplings. The creamy soybean filling is perfectly countered by a light, savory dipping sauce. A great starter to any meal!

Edamame Dumplings

When you love to cook, and perhaps even blog about it, there’s a common misconception that it’s all you want to do. Or that you don’t love when others, no matter their skillset, cook for you. Truth is, I love taking a break from the kitchen. I’m downright gleeful when my husband grabs the breakfast reins over the weekend or offers to hit the grocery store. And my favorite activity, bar none, is going out to dinner (bonus points if I don’t have to book the sitter).

Edamame Dumplings

 

Edamame Dumplings

See the thing is, I really don’t spend my days judging every bite of food that goes in my mouth. And I don’t have the same set of expectations for the local diner as I do for a 4-star restaurant in Manhattan. There is plenty of room in my heart for a solid pile of nachos and an 8-course tasting menu with a wine pairing and perfectly timed souffle.

Edamame Dumplings

Dining out is not just a break from cooking and cleaning or an excuse to wear pretty shoes with a heel, it’s a constant source of inspiration. Sure I can find inspiration in the grocery store, farmers market and my favorite foodie magazines, but there’s nothing like popping something in your mouth so unbelievably delicious that you immediately want to run home to try to recreate it.

This happened recently when I met my cousin for dinner in the city at Buddakan. We ordered some tasty cocktails, way too much food and talked for close to four hours. When we stopped reminiscing long enough to inhale some dinner, we were both stopped in our tracks by their edamame dumplings.

The creamy edamame filling was punctuated with dash of truffle oil and it was served in a delicate shallot-sauternes broth. It was far and away the star of the meal and I was immediately inspired to make my own version back home.

Edamame Dumplings

As much as I loved the hint of truffle oil in the dumplings we enjoyed at Buddakan, I played around with it and decided I prefer a more straightforward edamame flavor.  I also opted for a classic dumpling dipping sauce that provides a little more punch. The combination of soy sauce, rice vinegar, ginger, honey and chili sauce is just the right blend of sweet, savory and spicy.

Folding the dumplings is definitely my favorite part of making them. You can keep it simple with triangles or give those triangles a little bend and bring the points together for a distinctive shape. Check out the video just below for a quick folding demo.

Edamame Dumplings

I hope you enjoy these dumplings as much as my family does or maybe I’ve inspired you to make your own variation. I’ve been bit by the dumpling bug so I expect I’ll be folding, steaming and pan-frying plenty of different varieties in the days and weeks to come. And then I’ll definitely need a break from the kitchen and a date for another inspiring meal out! Ah the delicious cycle…

5 from 1 vote
Edamame Dumplings
Print
Edamame Dumplings
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 
There's no chance you can eat just one of these dumplings. The creamy soybean filling is perfectly countered by a light, savory dipping sauce. A great starter to any meal!
Course: Appetizer
Cuisine: Japanese
Keyword: dumpling
Servings: 8 servings
Calories: 402 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Edamame Dumplings
  • 12 oz shelled edamame, cooked according to package instructions and drained
  • 4 oz unsalted butter (1 stick), softened
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 12 oz package square wonton wrappers
Dipping Sauce
  • 1/2 cup soy sauce
  • 1/2 cup rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili paste (sambal oelek)
  • 1 tsp honey
  • 1 tsp freshly grated ginger
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 2 scallions, thinly sliced on the bias
Instructions
Edamame Dumplings
  1. Combine cooked edamame, butter, heavy cream and salt in the bowl of food processor fitted with a steel blade.

  2. Process until very smooth, 3-5 mins. Filling can be made 1-2 days ahead, covered and chilled.
  3. Set up your dumpling-making station with the wonton wrappers covered loosely with a damp towel, a small dish of water, edamame filling, a tsp measuring spoon and a parchment-lined sheet tray.
  4. Take out 3-4 wrappers at a time and lay them on the counter with the point facing up. Moisten the two top edges of the wrapper by dipping your finger in water and rubbing it along the edge.
  5. Place two rounded teaspoons of filling in the center and fold over to form a triangle with the wide side at the bottom. Press to adhere.
  6. Make a small crease on the bottom side and bring the right and left points together. Moisten to adhere. Place the dumpling on the lined sheet tray and cover with a slightly damp towel.
  7. Repeat with remaining wrappers and filling.
  8. Place a bamboo steamer in an inch or two of boiling water in a wok or fitted over a saucepan.
  9. Lay the dumplings, not touching, in the lined steamer basket. Cover and steam until tender and cooked through, about 10 mins.
  10. Serve with the dipping sauce.
Dipping Sauce
  1. Whisk together all of the ingredients until the sugar and honey are dissolved.

Recipe Notes
  • Special equipment: bamboo steamer
  • Uncooked dumplings can be frozen on a sheet tray, then stored in a plastic freezer bag for several weeks.
  • Yields 48 dumplings
Nutrition Facts
Edamame Dumplings
Amount Per Serving
Calories 402 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 75mg25%
Sodium 1360mg59%
Potassium 281mg8%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 2g2%
Protein 11g22%
Vitamin A 820IU16%
Vitamin C 3.3mg4%
Calcium 75mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

Edamame Dumplings
There’s no chance you can eat just one of these dumplings. The creamy soybean filling is perfectly countered by a light, savory dipping sauce. A great starter to any meal!
15

Appetizer and Snack Recipes, Recipe asian, edamame, dumpling, soy, soybean, dipping sauce

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Alida | Simply Delicious says

    April 18, 2017 at 11:25 am

    I feel exactly the same way about dining out Cathy! Any meal where I don’t have to cook is a joy to me.

    Your dumplings look absolutely to-die-for!

    Reply
    • Cathy says

      April 18, 2017 at 12:16 pm

      Right Alida? Any excuse for a bite out!

  2. Cindy says

    April 23, 2017 at 7:06 pm

    I am with you guys…. cooking is wonderful, but sharing and having someone cook for you is such a expression of love. “Have at it!” I am so happy you did this post. I have a dumplings cookbook, but the step by step still feels daunting. Seeing it in video form is so useful. Thanks Cathy.

    Reply
    • Cathy says

      April 25, 2017 at 1:31 pm

      Glad you like the video Cindy. Dumplings used to seem so intimidating to me too, now I’m addicted to making them.

  3. Karly says

    April 25, 2017 at 4:23 pm

    Never in a million years would I think to stuff a dumpling with edamame, but man, am I glad you did!! These look insanely tasty!

    Reply
    • Cathy says

      April 25, 2017 at 8:30 pm

      It’s seriously my new favorite filling Karly! You’ve gotta try it.

  4. Maryanne Kourouche says

    May 4, 2020 at 12:24 am

    OMG I hopped online today to look for an edamame dumpling recipe as I went to New York in February and on valentine’s day I went to Buddakan and fell in love with their edamame dumplings. Today I was looking up an edamame recipe and ended up straight here. Lol it was meant to be. You know the flavors that were bursting in our mouth. Thank you. I’ll give it a go today

    Reply
    • Cathy Roma says

      May 5, 2020 at 1:57 pm

      It was kismet! These dumplings don’t have the truffle flavor like Buddakan, but you could add a drizzle if you have it. Hope you enjoy!

  5. Lynn says

    August 3, 2020 at 5:17 pm

    I do not have a bamboo steamer or a wok and will probably not buy either just for this recipe. Can it just be made in a covered skillet with a little water, or steamed in a microwave steamer? Thanks.

    Reply
    • Cathy Roma says

      August 3, 2020 at 7:37 pm

      I’m not a huge fan of microwaving as the wrappers could become rubbery. I have seen steamer hacks using a covered skillet with water and tin foils balls used to support a plate. A vegetable steamer or round cooling rack could work too. If metal, place a few lettuce leaves down as a barrier so the dumplings don’t stick.

  6. Terrassenüberdachung mit Montage says

    March 22, 2023 at 9:31 am

    5 stars
    Great website, thanks for the great recipes… I’ll use them again in the future 😉 THANK YOU !!! Greetings from Germany

    Reply
    • Cathy Roma says

      March 22, 2023 at 12:47 pm

      Thanks so much! Glad you found me!

5 from 1 vote

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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