Edamame Dumplings Recipe

Prepare edamame

If using frozen edamame, thaw briefly under warm water and pat dry. Place edamame in a food processor and pulse until coarsely chopped; you want some texture, not a paste (about 6–8 short pulses).

Prep vegetables

Finely chop the napa cabbage and place it in a bowl. Sprinkle with 1/4 teaspoon kosher salt and let sit 5 minutes, then squeeze out excess liquid using a towel or hands. This prevents soggy filling.

Combine filling

In a mixing bowl, combine the chopped edamame, squeezed napa cabbage, sliced green onions, minced garlic, grated ginger, toasted sesame oil, soy sauce, rice vinegar, cornstarch, remaining 1/4 teaspoon salt, and black pepper. Mix thoroughly until evenly combined. Taste and adjust seasoning (add a touch more soy or salt if needed).

Set up assembly station

Place a damp towel on your work surface to keep unused wrappers from drying. Have a small bowl of water to seal wrappers and a plate for finished dumplings.

Fill wrappers

Working with one wrapper at a time, place about 1 rounded teaspoon of filling in the center of each wrapper (adjust amount so you can seal easily). Dip a fingertip in water and moisten the wrapper edge. Fold the wrapper over the filling to form a half-moon and press to seal in the center. Create 3–4 small pleats along one side for a traditional gyoza shape, pressing firmly to remove air pockets. Repeat until all wrappers are filled (should make ~24 dumplings).

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil, swirling to coat. Arrange dumplings flat-side down in a single layer without crowding (cook in batches if necessary). Cook until the bottoms are golden brown, 2–3 minutes.

Carefully add 3 tablespoons water to the skillet and immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until wrappers become translucent and filling is cooked through. Remove lid and cook uncovered for another 30–60 seconds to re-crisp bottoms. Transfer dumplings to a plate and repeat with remaining dumplings, adding the remaining 1 tablespoon oil as needed.

If using store-bought ponzu, pour 1/2 cup into a small bowl. Stir in toasted sesame seeds and optional chili oil or chiles. Taste and, if desired, add a small squeeze of fresh citrus (lemon or lime) or a splash of soy for extra saltiness.

Arrange cooked dumplings on a serving platter. Garnish with sliced scallions and microgreens or cilantro. Serve immediately with ponzu dipping sauce on the side.