Spicy Edamame Dumplings

Edamame dumplings are fresh, spicy, and filled with all your favorite Asian flavors, like ginger, white miso paste, gochujang, and sesame oil!

There are innumerable reasons why I love to cook, as those of you who have been around here for a while will know! But I think one of my favorite parts is how calming it can be. It’s almost therapeutic: taking a specific set of fresh, raw ingredients and transforming them in just such a way to create a delicious, thoughtful meal. And there is nothing more methodic and deliberate than the process of making dumplings.

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Typically I fill dumplings with some sort of meat or shrimp combo, but today I’m making a vegetarian version! These edamame dumplings are super simple to make, and are nice and spicy! If you want to change up the spiciness level you can decrease or increase the amount of gochujang in the filling as desired (I made them a little on the spicier side because the hubby loves spicy!) After cooking, just serve with sesame seeds and soy sauce and enjoy!

Now it’s your turn: What is your favorite type of dumpling filling? Share with me in the comments below!

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Spicy Edamame Dumplings

Edamame dumplings are fresh, spicy, and filled with all your favorite Asian flavors, like ginger, white miso paste, gochujang, and sesame oil!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 10 ounces shelled frozen edamame
• 4 green onions roughly chopped
• 1 tablespoon white miso paste
• 1 teaspoon gochujang
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 32-36 dumpling wrappers

Finish:

• Sesame seeds
• Black sesame seeds
• Soy sauce for dipping
• Special equipment:
• Bamboo steamer
• Steamer ring
• Parchment paper

Instructions

1. Fill a medium-sized pot with salted water and bring to a boil. Cook the edamame according to package (about 5 minutes). Drain and rinse under cold water until cool to the touch.
2. To a food processor, add cooked edamame and green onions. Pulse until well combined. Add white miso, gochujang, garlic paste, ginger paste, vinegar, and oil and pulse until creamy and smooth, about 30-45 seconds.
3. Fill a small bowl with water. Lay out 6 or 8 dumpling wrappers at a time. Using a spoon and your fingers, place about 1-2 teaspoons of filling in the center of each dumpling wrapper. Using your finger, brush a thin layer of water around the edge of each wrapper. Then, you can fold them into whichever shape you prefer. I've linked some YouTube tutorials above in the post for ideas on how to fold your dumplings! Set finished dumplings aside on a baking sheet and repeat with the remaining wrappers and filling until all the filling has been used.
4. Fill a large pan with about 1-2 inches of water and set over medium-high heat. Place steamer ring and bamboo steamer on top. Fill each level of the steamer with either lettuce or cabbage leaves, or parchment paper. When water has come to a boil and the steamer is full of steam, quickly open each level of the steamer (starting at the bottom) and fill about 6-8 dumplings per level. Close the steamer and allow to cook for about 10-12 minutes without disturbing the steamer. Remove cooked dumplings to a plate and repeat with remaining dumplings.
5. Alternatively, you can freeze these dumplings and they will keep for about 3-4 weeks in the freezer. Place the uncooked dumplings on a baking sheet so that they are not touching each other and put it into the freezer. Freeze for several hours, and then remove the individual dumplings and place in a freezer bag. You can cook them using the same steamer method as above, just add 2-3 minutes on to the cooking time.
6. Serve dumplings with a sprinkle of sesame seeds if desired, and soy sauce for dipping.