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Closeup of pan-fried dumplings on a green rectangular plate.
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5 from 3 votes

Edamame Dumplings

The easiest dumpling recipe you'll likely ever find! These vegan Edamame Dumplings are the fastest dumplings to make. The filling is simple, yet incredibly flavorful, making these some of the most popular dumplings in our repertoire!
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Chinese, Japanese
Servings: 45 dumplings
Calories: 54kcal
Author: Victoria


Edamame Dumplings:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • ¼ teaspoon crushed red chile flakes
  • 1 pound (455 grams) frozen shelled edamame, thawed
  • 2 lemons
  • Kosher salt and freshly ground black pepper
  • 1 (1 pound / 455 g) package round dumpling wrappers

Toasted Sesame-Soy Dip:

  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, smashed
  • 1 teaspoon toasted sesame seeds
  • Pinch freshly ground black pepper

To Cook the Dumplings:

  • 1 ½ tablespoons vegetable oil
  • cup water


Edamame Dumplings:

  • In a food processor, combine the oil, soy sauce, chile flakes, and two-thirds of the edamame and puree until smooth. Add the remaining edamame and pulse just until coarsely chopped.
  • Transfer the mixture to a large bowl and zest the lemons directly into the mixture, then squeeze in the juice of 1 lemon. Stir well with a rubber spatula until evenly mixed. Taste and season with salt, pepper, and more lemon juice.
  • Take out five wrappers and cover the rest with a damp dowel. Lay out the five wrappers like ducks in a row. Wet ½ inch of the rim of each wrapper. Scoop a level tablespoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method.
  • At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.

Toasted Sesame-Soy Dip:

  • In a small bowl, stir together all of the ingredients with 2 tablespoons water. If you have time, cover and refrigerate the mixture overnight. Pick out the garlic and throw it away before serving. The dip can be refrigerated in an airtight container for up to 2 weeks. Makes about ½ cup.

To Cook the Dumplings:

  • To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
  • Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously, Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp. (Alternatively you may steam these dumplings in a bamboo steamer basket lined with parchment paper or cabbage leaves.)
  • Serve dumplings with the Toasted Sesame-Soy Dip.


  • I prefer to use Shanghai-Style Dumpling Wrappers by Twin Marquis. Please note that wonton wrappers are not a suitable substitute for dumpling wrappers.
  • Freeze uncooked dumplings by arranging in a single layer on a tray or sheet pan. Freeze until firm, then transfer to freezer bags. Cook the dumplings either thawed or from a frozen state. They may require a bit longer to cook if frozen.
  • Depending on how generously you fill your dumpling wrappers you may end up with leftover wrappers. I sometimes yield closer to 35 than 45 dumplings. Use the extra wrappers to make creative dumplings using leftovers. Braised beef or chicken are both delicious options for on the fly dumpling fillings. You could also make dessert dumplings with some mashed sweet potatoes with cinnamon and brown sugar. Think outside the box and have some fun!
  • Recipe adapted from Hey There, Dumpling!


Serving: 1dumpling with sauce | Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 176mg | Potassium: 53mg | Sugar: 1g