Servings: 4 dumplings
Calories: 80kcal
Equipment
- Nonstick skillet or frying pan
- Bamboo steamer (optional for steaming)
- Food processor or blender (for blending edamame filling)
- Small bowl (for water to seal dumplings)
- Cutting board and knife (for chopping garnishes)
Ingredients
- 1 cup shelled edamame fresh or frozen
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 package round dumpling wrappers about 24 wrappers
- Water for sealing dumplings
- Optional toppings: sesame seeds chopped scallions , chili oil
Instructions
- Prepare the Filling: In a food processor, blend edamame, garlic, ginger, soy sauce, sesame oil, salt, and pepper until smooth.
- Assemble the Dumplings: Place 1 teaspoon of filling onto a wrapper, moisten the edges with water, fold into a half-moon shape, and press firmly to seal.
- Cook the Dumplings: Heat oil in a nonstick skillet over medium heat. Pan-fry dumplings for 2-3 minutes per side until golden brown. Alternatively, steam for 5-7 minutes.
- Serve: Plate the dumplings, garnish with sesame seeds and scallions, and drizzle with chili oil or soy sauce.
Notes
- Storage Tips: Store uncooked dumplings in the freezer for up to 2 months. Reheat cooked dumplings in a skillet or microwave for best results.
- Substitutions: Replace edamame with mashed tofu or chickpeas for a different flavor profile.
- Dietary Info: This recipe is vegan and gluten-free (ensure dumpling wrappers are gluten-free if needed).
- Pro Tip: For extra crispiness, use a mix of sesame oil and vegetable oil when pan-frying.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 20mg
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