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.





Print 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! 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.

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