I’m so excited to share this recipe with you guys because the very first time I had Edamame Dumplings was back in 2013. I was at a very popular restaurant In Philadelphia, called Sampan, and ever since trying them, I knew I had to recreate this amazing dish.  I tested the recipe back in 2017 when I first started blogging, and it turned out so terrible, lol. The mixture was super grainy, and I had no clue how to get it to the perfect consistency for dumplings. Eventually, I forgot about it and moved on to other things. This time around, I found ingredients that really worked together to create a flavorful & creamy texture. I hope you guys love this recipe as much as I do!

Simple Ingredients for the Filling

Dumplings sometime seem to be intimidating because it’s kind of crazy to believe something THAT good can be THAT easy. For this recipe, I buy store bought shelled edamame and cook it per package instructions, which is basically cooking them in water for about 5 minutes. Into my food processor I added the edamame, garlic, ginger, miso paste, butter, thai chili peppers, scallions, tofu, and half and half. No matter how long you cook edamame for, it tends to be hard. The key to getting a creamy mixture is the tofu, butter, and half and half, so please do not skip any of those!

Dumpling Wrappers and Shapes

I used to buy the Nasoya brand dumpling wrappers from my local grocery store which has worked completely fine for me. This time around, I chose to go to H-Mart and buy frozen circle dumpling wrappers. I noticed that they ended up being very dry, so in order to mold them to the shape I wanted, I had to soak each wrapper in some water for about 30 seconds before adding in the filling and pinching it closed. You can use any technique you’d like, as there is no right or wrong way! I love to look up youtube videos and follow along sometimes! If you want a super easy shape, check out my Tandoori Paneer Shumai Dumplings, which is so perfect for beginners! You can use the edamame mixture and turn them into shumai too 🙂

Prepping in Advance / Storing

You can certainly make the Edamame filling a day or 2 in advance, if you don’t want to do everything in the same day. I do think that the most time consuming part of this recipe is forming the dumplings, so if you are on a time crunch, definitely make the filling the night before! If you make extra dumplings or have any left over, you can re-heat them the next day in the microwave by splashing some water on them and heating for 2-3 minutes. You can also make bigger batches of these dumplings by partially steaming them, and then freezing them for a later use!

If you make my Edamame Dumplings, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!