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Edamame Dumplings
This is a delicious authentic-looking and great tasting recipe that Chef Chad Sarno shared at the Rouxbe Cooking School. It takes a little practice to crimp the dumplings…keep at it.
Dumplings
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Servings
Dumplings
Ingredients
Servings
Dumplings
Ingredients
Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare Dumplings: In a blender or food processor, add all ingredients except the dumpling skins, flour or cornstarch. Blend until the mixture has a coarse texture.
  2. Transfer dumpling filling to a bowl and place it on a work surface next to a cup of water and dumpling skins. Lightly sprinkle flour or cornstarch on the surface to keep the dumplings from sticking during assembly.
  3. Place about a tablespoon of filling in the center of each skin. Dip your finger in water and trace a half circle around one side of the dumpling skin. Pick up the dumpling and fold it into a taco. Starting with one corner, crimp around the edge. Place on surface and continue until all dumplings are assembled.
  4. To cook the dumplings, add a small amount of oil to a sauté pan and sear dumplings until golden on the bottom.
  5. Now you are ready for steaming. Use a bamboo steamer basket, or a steamer of choice. Bring water to a boil, and place the dumplings in the steamer. Steam for about 3 minutes. Remove from heat.
Recipe Notes

Serve dumplings with  gluten-free Tamari Sauce or sauce of choice. Goes great with an Asian salad and Miso or Tom Kha Coconut Soup.

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