| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 526 |
| Total Fat | 27 g |
| Saturated Fat | 2 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 9 mg |
| Sodium | 1429 mg |
Reviews
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.
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!
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.
I followed the instructions, but steamed them instead of frying. Great! It’s a winning recipe
These were really delicious!!!! Just be careful how hot you allow the oil to get. Ten minutes would have charred my dumplings! I was frying them for just over a minute and they were still dark. Whoops.
My party guests couldn’t stop raving about these fried dumplings! I couldn’t find wasabe powder, so I used a few teaspoons of horseradish to taste. The filling is very easy to make, but if you plan on making more than 24 pieces, give yourself time to fill the wonton wrappers. Overall, fantastic appetizer!
Did you actually try anything, or are you rating this based on your extremely limited opinion? If you did try this and didn’t like it, please add some comments as to why. If you didn’t try it and rated it, stay off the blogs…not interested in your small-mindedness.
I am a huge fan of wasabi and edamame…I thought these were great. Be sure not to crowd the pan when frying.