Crispy Edamame Dumplings Recipe

Prep and cook edamame

If using frozen shelled edamame, blanch in boiling water 2–3 minutes until tender, then drain and chill briefly. Pat dry with paper towels.

Place the blanched edamame and crumbled pressed tofu in a food processor. Pulse 6–8 times until coarsely ground but not pureed — mixture should still have texture (about the consistency of coarse ground meat).

Transfer mixture to a mixing bowl. Add grated carrot, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, rice wine vinegar, sugar, salt and pepper. Stir to combine.

Sprinkle the cornstarch over the filling and mix thoroughly. Cornstarch helps bind the filling so it holds together when fried. Taste and adjust seasoning with additional soy or salt if needed. Chill the filling 15–20 minutes to firm up (optional but recommended).

Prepare work area with a lightly floured board, the beaten egg or small bowl of water for sealing, and a plate for finished dumplings.

Place one wrapper in your palm or on the work surface. Spoon about 2 teaspoons of filling into the center (adjust to the size of your wrapper; do not overfill).

Lightly brush the edge of the wrapper with the beaten egg or water. Fold wrapper in half to create a half-moon and press to seal. For a pleated finish, make 3–4 small pleats along the sealed edge, pressing firmly to remove air pockets. Repeat until all filling is used (makes ~36–40 dumplings).

Place assembled dumplings on a tray lined with parchment or lightly dusted with flour so they do not stick. Cover with a damp towel to prevent drying.

Heat a large nonstick skillet over medium heat and add 1–2 tablespoons of oil to coat the bottom. Test one dumpling first: add dumplings in a single layer (do not crowd).

Fry dumplings 2–3 minutes until the bottoms are golden brown. Carefully pour 2–3 tablespoons of water into the pan (or use the steam-fry method: add 1/4 cup water), then immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam 4–5 minutes until wrappers are cooked through and filling is hot.

Remove lid and cook uncovered another 1–2 minutes so the bottoms crisp again. Transfer dumplings to a paper-towel–lined plate briefly to drain excess oil. Repeat in batches, adding more oil as needed. Alternatively, deep-fry at 350°F (175°C) for 2–3 minutes until golden and crisp for an extra-crispy finish.

Combine julienned carrot and julienned daikon or watermelon radish in a bowl.

Whisk together rice wine vinegar, sesame oil, sugar and salt until sugar dissolves. Toss dressing with vegetables until evenly coated.

Let slaw sit 5–10 minutes to mellow and absorb flavors, then sprinkle with toasted sesame seeds before serving.

If using store-bought prepared wakame, drain any excess liquid and place in a bowl. If homemade, rehydrate dried wakame according to package instructions and drain well.

Toss the seaweed with 1/2 tsp sesame oil and 1/2 tbsp soy sauce to brighten the flavor. Taste and adjust seasoning. Garnish with toasted sesame seeds.

Whisk together soy sauce, rice vinegar, sesame oil and chili oil or sriracha (if using). Stir in sliced scallion.

Arrange crispy edamame dumplings on a platter with a mound of carrot–daikon slaw and a serving bowl of seaweed salad. Serve dipping sauce on the side.

Garnish dumplings with a few sesame seeds and a light drizzle of sesame oil if desired. Serve immediately while dumplings are hot and crisp.