Comments on: Edamame Dumplings

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 26 Mar 2019 22:30:43 +0000

In reply to Sarah. Hi Sarah, I'm so glad you enjoyed these!

By: Sarah

Sarah — Tue, 26 Mar 2019 12:04:20 +0000

These were really yummy! I loved how the wonton wrappers just soaked up the flavors of the veggie broth and got nice and soft. The only thing I didn’t *love* was just how strong the flavors were. Maybe next time I’d use two scallions instead of three. Definitely just a flavor preference, but we will 100% be making these again!

By: Stacy Davis

Stacy Davis — Wed, 07 Nov 2018 22:57:58 +0000

The addition of tahini is genius. I used the filling to make potstickers. I had some leftover spring greens and I subbed them for the basil. The filling is so good it would be delicious just stirred into cooked rice. Thanks for a great recipe!

By: jeanine

jeanine — Thu, 28 May 2015 16:10:06 +0000

In reply to Amanda. Hi Amanda, I'm so glad you liked them (and thanks for letting me know that they freeze well!)

By: Amanda

Amanda — Mon, 25 May 2015 20:05:18 +0000

OHMAHGOD were they delicious! Thay make an easy lunch if you freeze them- took me just 6 minutes to cook! This was the first time that I wanted to eat the filling more than the wrappers haha usually the commercial ravioli is full of cheese but yours are perfect and not heavy at all!

By: jeanine

jeanine — Mon, 11 Aug 2014 18:22:35 +0000

In reply to SJS. I'm so glad you liked them! I often skip the basil when I don't have any :)

By: SJS

SJS — Mon, 11 Aug 2014 00:41:22 +0000

Excellent recipe! I was making these very quickly with a few other items and totally forgot to add the basil in. It still tasted amazing! I love the creaminess that the tahini brings in lieu of the dairy, and the subtle flavor of the miso. Instead of a food processor, I put it in my Vitamix on Setting 1 and just let it crank away for a few minutes.

By: Melanie

Melanie — Tue, 12 Feb 2013 17:17:24 +0000

In reply to jeanine. Thanks, Jeanine. I think I'm going to put them in the fridge and steam them tonight. I'll let you know how it goes and if I'm brave enough to freeze them next time ;-).

By: jeanine

jeanine — Tue, 12 Feb 2013 16:57:43 +0000

In reply to Melanie.

Hi Melanie, I haven’t tried, I made mine right before I cooked them… but Sara in the sprouted kitchen book (the original recipe), says to make them at most an hour or two in advance… the filling might soak through the wrapper and cause it to tear more easily. She says to put them on a parchment lined baking sheet when you store them in the fridge. So I guess let me know how it goes… I’d be interested to know.

By: Melanie

Melanie — Tue, 12 Feb 2013 16:50:05 +0000

Making these now, and went ahead and made all the wontons ahead of time. Wondering if I can freeze them or pop them in the fridge to steam later tonight?