These homemade dumplings filled with edamame, basil, ginger, miso & tahini make a delicious 30-minute vegan dinner! Perfect for spring & summer weeknights.
Somehow we ended up with a lot of photos for this one… so with that, I’m going to keep the words short. Our countdown continues… just 2 days until our trip and many many errands left to go. Thanks to everyone who left such thoughtful comments and suggestions the other day; it’s been such a huge help.
This recipe was the first one I bookmarked in the Sprouted Kitchen cookbook. I realize we’ve already posted about their beautiful book before… Funny thing is that I actually made this with no intentions of photographing it… but then it was just looking so pretty… and then of course it tasted too good not to share.
I took some liberties here… Sara makes an aromatic lemongrass broth to serve these in… I took a lazy shortcut but added some extra ingredients to the filling itself. She uses sour cream to bind the filling together. To make mine a non-dairy version, I used miso and tahini instead. I blended, tasted and decided some garlic and ginger would be nice. And then I couldn’t help but squeeze just a bit of lemon juice in.
I steamed these in a little store-bought veggie broth. To serve, I poured just a bit of the steaming broth over the top, drizzled on some sesame oil, and sprinkled some sesame seeds over everything.
These taste like an Asian version of ravioli. The filling is creamy and almost cheese-like. And by using pre-made wonton wrappers, this whole thing comes together pretty fast… totally a keeper for us.
adapted from the Sprouted Kitchen cookbook
Edamame Dumplings
- 1 cup edamame, shelled, cooked, and drained
- A big handful basil leaves (about 10 big leaves)
- 3 scallions, white and green parts, coarsley chopped
- ½ garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon miso paste
- 1 teaspoon tahini
- Squeeze lemon
- Splash sriracha, to taste
- 18 wonton wrappers (plus a few extra to allow for mess-ups)
- 1-2 cups pre-made veggie broth, for steaming
- Toasted sesame oil, for drizzling
- Sprouts and sesame seeds, for garnish
- Sea salt and fresh black pepper
- Combine the edamame, basil, scallions, garlic, ginger, miso, tahini, lemon juice, and sriracha in a food processor and pulse to create a somewhat chunky consistency. Taste and adjust seasonings, adding salt and pepper as needed. Be careful not to over-blend.
- Lay half of the wonton wrappers out on your work surface. Set the rest in a pile next to you, along with a small bowl of water for dabbing your fingers in. Spoon about a tablespoon of filling in each. Use your finger to wipe a bit of water on all 4 edges. Place a new wrapper on top and gently press down to seal each edge.
- In a medium skillet, bring the broth to a simmer. It should cover the bottom of the pan at least an inch deep. Drop the wontons in the pan in a single layer, working in batches if necessary. Cover and steam for about 2 minutes or until the wontons are cooked through but still al dente (like pasta).
- Divide the steamed wontons onto plates and pour the broth from the pan on top. Drizzle with some toasted sesame oil and garnish with the sprouts and sesame seeds.
Â
Â
Â
the green color looks so vital and fresh…
Those look gorgeous! The photos with the seeds sprinkled over top are just stunning. I’m going to have to get my hands on some dumpling wrappers (or get busy and make some sheets of pasta) and try these out. They look great!
I’m equally sold on both versions … perhaps when I get around to these, mine will be a mish mash of the two. Gorgeous! Hope you’re enjoying your travels.
What a splendid idea. I love dumplings, and the bright green hue that you’ve captured is so wonderful. I haven’t had a chance yet to look through the Sprouted Kitchen book, but this recipe has inspired me. Thanks so much for sharing your beautiful photos.
You took the word ravioli right out of my mouth! What a wonderful idea. I think I would try it first in a gyoza fashion, making the dumplings with one wonton wrapper at a time and steaming and frying them. Paired with a dipping sauce, I imagine this could be an incredible appetizer or fingerfood. Beautiful flavors and colors!
Miso+tahini is always a winner. I bet these taste amazing. Beautiful photos!!!!!
These look so delicious. I don’t know why I’m browsing food websites at lunch! Do you think they’d be okay without the scallions? My husband is allergic…
I really need to buy this cookbook!!! This looks so easy and delicious! I love that you made a sandwich with the filling the next day!
Those dumplings are so beautiful, and they sound delicious! Edamama, tahini, and sesame oil all in the same recipe? I’m in.
Simply lovely and beautiful looking.
my heavens! I’ve come back to this post three times tonight just because I am so incredibly impressed. I love the changes you made (when are the additions of tahini or miso ever a bad idea?). HIgh five. Love it. Safe travels, lady friend.
So pretty & so delicious!
I had a quick look through the comments on the travel post and most people recommended what I would have done so you’re in great hands I think! Feel free to drop me an email/twitter if you want any advice when you’re over in the UK though 🙂
oh wow !!! yummy, it looks awfully good !!!
Duuuuude, please give me 600 dumplings.
These look delicious! Mouth is watering… Can’t wait to make them!
Oh I love the flavours in here – ginger, miso, tahini – just lovely!
Gorgeous photos! Love the colours 🙂 These look so tasty. I cannot wait to try this recipe. Mmm!
Your photos are so insanely beautiful!! I wish I could eat these dumplings – I need someone to create a simple gluten-free wonton wrapper for me 🙂
These look fabulous – and they’re so unique!
This is like making ravioli, except it’s not Italian and without making the dough yourself. And a lot healthier, of course, here at love & lemons there always is a healthier yet delicious version of a classic. I ordered the sprouted kitchen cookbook but am still waiting for it, very impatience however!