Edamame Dumplings


For the Filling: 

  • 2 cups shelled Edamame
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tbsp soy sauce
  • 1 tbsp heavy cream
  • 1 tbsp olive oil
  • Salt/Pepper

For the Dough:

  • 2 cups all purpose flour + extra flour kept aside 
  • 1 cup warm water
  • Pinch of salt

For Dipping Sauce (optional): 

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar (use any other sweet vinegar to substitute)
  • 1 tsp of freshly grated ginger
  • 1 tsp of sesame oil
  • 1 tsp honey
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 1 tsp chilli paste (we used sriracha)

Optional: Use of sliced red serenade chillies for added heat



  • Boil Edamame seeds for 3-4 minutes in a pan filled with water on stovetop. Add a pinch of salt. Once boiled drain and set aside. In a food processor add boiled edamame, ginger, garlic, soy sauce, heavy cream, olive oil, salt and pepper. Process until thick paste achieved. Set aside. 
  • In a large bowl slowly bind and knead together flour and salt slowly adding the water until well combined into a ball. Set aside for 30 minutes to 1 hour. 
  • Sprinkle some flour on your working space. Knead dough with a bit of olive oil in your hands. Roll out the dough and use a medium cookie cutter to cut out round shapes. Set in a floured tray. Use leftover dough to redo until enough. Working with the rounded shapes roll out even further until thin. Scoop a teaspoon of edamame filling. Dip your finger in water and dab gently on the edges of the rolled out dough. Combine opposite edges of dough with filling and press gently to seal. Create different shapes and designs. 

For best results steam in a bamboo steamer on stove top for 5-7 minutes. Remove and top with sliced spring onions, red serenade chillies and black sesame. Serve immediately.

  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh