Ingredients
- 1 cup shelled frozen edamame
- 1 tablespoon grated fresh ginger
- 2 tablespoons wasabi powder
- 1 lemon, juiced
- 1/2 teaspoon salt, plus more for salting water
- 2 tablespoons sesame oil, plus more if necessary
- 2 scallions, roughly chopped
- 24 wonton wrappers
- 2 cups water, plus more for sealing wontons
- Vegetable oil, for frying
- 1/2 cup soy sauce, for dipping
Directions
In a small saucepan add edamame to salted boiling water. Cook for 1 minute. Drain edamame and run under cold water to cool them slightly and add them to a food processor. Using a microplane grate the ginger and add to food processor along with wasabi powder, lemon juice, salt, sesame oil and scallions. Process until a chunky consistency forms.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 teaspoon edamame mixture in center of each wrapper. Moisten edges of dough with water; fold opposite corners to form a triangle, pinching points to seal. In a heat proof pan add about 2 inches oil and heat. When oil is hot add dumplings and fry until golden brown about 10 minutes. Fry off in batches making sure they don't touch in the oil so they won't stick. Remove with a slotted spoon or spider and place on paper towels to absorb the oil. Serve warm on a platter with soy sauce.
Photo: Fried Edamame Dumplings Recipe
















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By gorge548
Metamora, IL
on November 13, 2011
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I thought the recipe was great. I have never eaten edamame so I didn't know what to expect. Although I like wasabi, I found that some of my guests did not share this with me. Since then, I have cut the wasabi to 1 tablespoon and everyone loves it.
By taylor32
on November 16, 2010
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I absolutely love these dumplings! They are a bit time-consuming to prepare, but totally worth it. I am not a fan of wasabi, so I left it out and added some white pepper. I've made these twice and will continue to do so. Thanks Danny!
By Miradwyn
Austin, TX
on July 29, 2010
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2 tablespoons of wasabi powder completely ruined this recipe! It completely overwhelmed the wontons and was like choking on a mouthful of wasabi. If I bother to try making them again I might use 2 TEASPOONS. 10 minutes is also way too long, the thin dumplings would be charcoal by then.
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