Edamame gyoza

Best Edamame Gyoza (dumpling recipe)

This new, non-traditional filling gyoza is so savory and delightful. This is a vegan-type potstickers made with edamame beans. When I made them for the first time, they were very creamy from the inside and crispy from the outside. It is very healthy and light to eat. These delicious edamame gyozas are very elegant, tasty, and full of protein. They are served with a gyoza dipping sauce but will be perfect with ponzu sauce. It can be ready in only 15 minutes, including cooking. It is a great snack for vegans as well as non-vegans.

Basic Ingredients:

  • Carrot (optional)

This ingredient is unique and is not used in traditional gyoza dumplings. It will give a sweet, creamy taste to the appetizer.

  • Onion

The onion will make the filling dark. Ensure they are not too brown while frying because it will then change the filling color to dark.

  • Ginger

This will help the filling get a rich aroma.

  • Garlic

Garlic will maintain the lack of flavors in the mixture. You can also use GG paste if you like.

  • fresh edamame

This key ingredient will give it a rich, buttery flavor and nuttiness.

  • Oil

Oil will keep the edamame gyoza dumplings moist and crispy. It can be sesame or olive.

  • Salt 

To keep the recipe salty. You can also use sea salt for different tastes.

  • Pepper

This is optional but it’s good to add it to create a little bit of a hot and spicy flavor.

  • Soy sauce 

To add in the filling as well as the sauce to get the rich, acidic flavor,

  • Wonton Wrappers

The wrappers should be Wonton wrappers because they are adjustable for this type of filling. After all, they are thin in size and can be fried in no time.

Edamame gyoza

EQUIPMENT:

  1. Cutting board
  2. Spoon 
  3. Knife
  4. Blender or food processor
  5. Non-sticky pan
  6. A bowl 
  7. Spatula
  8. Chopsticks

Instructions (step-by-step)

Step 1

Add frozen edamame, garlic, ginger, seasonings, and some sesame oil to a mixing bowl. Add the chopped carrots and mix them well using a ladle.

Step 2

Then, in a pan, fry the chopped onion until golden and add the mixture. Remix it and your filling is ready. Mix it up with a food processor and set it aside to cool.

Step 3

After that, pick up a wonton dumpling wrapper on your palm and wet the edges with water

with your fingertips. Add the filling using a tablespoon in the center of the wrapper. Seal the wrapper in the shape of a gyoza. (half-moon-shaped). Continue this process with the remaining wrappers. If you don’t have wonton wrappers, then you can also make them at home by combining flour, a pinch of salt, and some water. Before using the dough, keep it covered for 30 minutes.

Step 4

In the cooking process, In a non-stick pan, add sesame oil until warm. Spread the oil over the pan using a spatula and add the edamame gyoza dumpling to it. Don’t overcrowd the pan with them if you have too many of them. Make sure that they are not sticking together at all because if they were, it would break while separating them. Keep the flame medium and fry them from both sides for 3 minutes until golden.

Step 5

In the next step, add some water to the pan and cover it with a lid for 2 minutes until vapors are formed. Usually, the water for each round should be ¼ cup. This process will help to heat the gyoza filling without burning.

Step 6

Turn off the flame and serve these best vegan-loving edamame dumplings with a dipping sauce. If you want the recipe to make the traditional gyoza sauce, then you can check out our article for it. You can also garnish it with white sesame seeds and diced spring onions to make it look adorable. Use chopsticks to feel like traditional and enjoy them on different occasions with your relatives and friends.

Edamame gyoza

Important notes:

  • To keep the edamame gyoza crispy, add oil to each round. It can be one tablespoon each time. Make sure that you don’t use too much oil because it will then make the dish too oily and cracky. You can also use olive, vegetable, or sunflower oil.
  • Make sure to check the dumplings from both sides after some time to prevent them from burning.
  • You can also add basil leaves, tahini, and white miso paste to get a great combo of different flavors.
  • To store, keep the edamame potstickers airtight in a refrigerator for 3 weeks if uncooked and 2 to 3 days if cooked. It’s better to enjoy them when cooked fresh. While freezing them, keep the butter paper so they won’t stick to the bottom.
  • In the process of reheating, they can be heated in a microwave or air fryer. Before heating them, wet the edamame dumplings with some water and place them in the fryer basket so they can be easily heated without burning. The process of reheating takes only 5 minutes.
  • These can be cooked by different methods, like steamed, pan-fried, or air-fried.

Frequently asked questions:

Can we replace edamame in gyoza?

Yes, you can substitute edamame with green peas or petit pots. By changing these the taste will slightly change but it is acceptable.

Are Edamame Gyoza gluten-free?

They are gluten-free from the inside but the wrappers can be if they are made from wheat flour. The wheat contains starch, which contains gluten. You can replace it with corn or rice flour.

Can we use pickled vegetables in it?

Of course, you can use pickled ginger, carrot, and onion if you want to make your appetizer salty and sour.

Edamame Gyoza

Recipe by Hamza ZafarCourse: AppetizersCuisine: Chinese, JapaneseDifficulty: Easy
Servings (16 dumplings)

4

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

150

kcal

Ingredients

  • 1.25 cups frozen edamame

  • 16 dumpling wrappers

  • 1.25 cloves minced garlic

  • 1.25 teaspoon minced ginger

  • 35 Tbsp. carrots

  • 0.70 tbsp. soy sauce

  • 0.70 tablespoon sesame oil

  • water, 1/4 cup

Directions

  • In a blender, combine edamame, ginger, garlic, soya sauce, and oil until pureed. Add Julienne carrots and then, in a pan, fry some onions until brown, then add the filling. Heat the filling for 2 minutes.
  • In the next step, assemble the gyoza and fill the wrappers with the filling with a spoon.
  • In the next step, fry the gyozas for 2 minutes on each side until golden. Then add some water and cover it with a lid for 2 minutes until the water evaporates
  • Serve with ponzu or any other dipping sauce and garnish with sesame seeds or green onions.

Nutrition facts: (per serving)

Total Calories
200l
Protein
10 grams
Carbohydrates
18 to 20 grams
Fats
3 to8 grams
Fibre
3 grams
Sodium
100 to 150 mg
Iron
5 Mg
Calcium
10 to 20 Mg
Sugars
 1 grams
Vitamin C
20 Mg
Vitamin A
400 to 500 IU
Cholesterol
2 Mg
This nutrition information is calculated automatically, so it should only be used as a rough guide.

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