Name: Chunky Edamame Wontons
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 1 cup cooked edamame; 1 tbsp. soy sauce; 1/2 tsp. sriracha (or more, for the spice fiends); a dash of black sesame oil (optional, but super tasty); 2 scallions (chopped); about 16 wonton wrappers; vegetable oil to coat skillet (about 1 tbsp. should do it)

Wonton wrappers are stuffed with chunky smashed edamame, pan fried to a crisp and served up with soy dipping sauce to make these flavorful edamame wontons!

This post comes as an afterthought to a previous post that included edamame. I had leftovers and used them to make this dish. (Frozen edamame. I didn’t let them sit around for two weeks.) Don’t take that as me discounting this dish though! After using half the package to make the salad in my previous post, I found myself frequently snacking on the remaining edamame. It has that kind of effect. Highly addictive, yet highly nutritious, so why would I ever stop, right? Anyway, for each snacking session I would throw some edamame in a bowl with various seasonings I happened to have on hand. This could be anything from plain old salt and pepper, to sriracha, soy sauce and scallions, which combination inspired this particular recipe.

Specifically, picture this: Saturday afternoon, I start felling snacky. I dress up some edamame with the above-referenced seasonings. As I snack, I enthusiastically inform my cats and boyfriend of what a delicious combination I’ve stumbled upon, “Damn! This stuff is goooooooood! This is so good I almost want to blog it. It took me, like, two minutes to make though. Can I blog a two-minute afternoon sack, you think?” Nobody had an answer for me on that. Well, here I am, blogging away. And while I’ve just disclosed the basic recipe for simple salty, spicy edamame goodness, I’m going to take you one step further: I made it into edamame womtons! Yum!

I poked around online a bit to see if anyone else had the brilliant idea to put some edamame into a dumpling. I found quite a few recipes involving pureeing edamame. Not what I had in mind. Maybe I didn’t want to use whole edamame either, because these little guys are quite slippery, and I just don’t think that king of thing works well encased in a wonton wrapper. So how about chunky edamame? Like chunky mashed potatoes. In fact, this recipe calls for the use of a potato masher to chunk up your edamame!

My edamame wontons were super quick and easy. For the ultra super quick easy version, skip the wrappers and just eat your seasoned beans straight from a bowl (see, I am blogging my Saturday snack), but as far as finger foods for serving company are concerned, these suckers win in the fanciness department.

Chunky Edamame Wontons

Wonton wrappers are stuffed with chunky smashed edamame, pan fried to a crisp and served up with dipping sauce to make these flavorful edamame wontons!

Course Appetizer

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16

Author Alissa

Ingredients

1 cup cooked edamame
1 tbsp. soy sauce
1/2 tsp. sriracha or more, for the spice fiends
a dash of black sesame oil optional, but super tasty
2 scallions chopped
about 16 wonton wrappers
vegetable oil to coat skillet about 1 tbsp. should do it

Instructions

Place edamame in medium mixing bowl and mash until chunky with a potato masher.
Add all other filling ingredients (everything except wrappers and vegetable oil). Mix thoroughly.
Now for making the wontons. Have a small bowl of water handy.
Lay a wrapper flat on work surface.
Place about 1/2 tbsp. filling in the center of wrapper.
Dip a finger in water and moisten around the edges of wrapper, around your filling. This will help you get a nice seal.
Fold wrapper in half, diagonally, creating a triangle. Squish edges together. Now fold each of your triangle corners in toward the center, pressing them together and adding some water if needed. You should get a nice little envelope shape.
Heat oil over medium-low in skillet. Place wontons in skillet and cook on one side, until golden brown.
Flip, add more oil if needed, and cook on other side. Serve with your favorite dipping sauce.
Sweet chili sauce is nice, but plain old soy sauce will work in a pinch.

Comments

Sherri @ The Well Floured Kitchen says
September 25, 2013 at 4:27 PM

Quick meals are my favorite. Never would have thought to stuff my wontons with edamame. Looks Yummy!
- Alissa Saenz says
  September 25, 2013 at 9:45 PM
  
  Thank you! I never would have thought of it either until the bowl of edamame was in front of me, at which point it seemed totally obvious. I was very pleased with how quick and easy they turned out to be when I did give it a try.
Sarah says
January 4, 2015 at 10:13 PM

Just made these tonight, they were so addictive! Thanks for the great and simple recipe! I served them with a side of egg/green onion fried rice. Awesome way to have vegetarian Chinese food at home (while being able to control the amount of oil so a little more healthy than Chinese take-out)
Leela Manilal says
July 3, 2016 at 12:14 AM

Could you explain what is Edamama. Recipe seams to be easy and tasty, but I haven't got any clue about this Edamama Regards LlEela
- Alissa Saenz says
  July 5, 2016 at 9:49 PM
  
  Hi Leela! Edamame is a veggie you find in lots of Japanese dishes - they're actually little green soybeans. Most supermarkets carry frozen edamame in the veggie section. :)

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Chunky Edamame Wontons