Barley Free Vegan Edamame Dumplings

Total time50 min

Prep time35 min

Cook time15 min

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Ingredients

4 servings

For the dumplings

24 round dumpling wrappers (gyoza-style)
Taste of Inspirations Vegan Wonton Wrappers 12oz
Twin Marquis Hong Kong Style Wonton Wrapper, 16 oz Twin Marquis Dumpling Wrapper, Shanghai Style Twin Marquis Wonton Wrapper, Hong Kong Style
Twin Marquis Hong Kong Style Dumpling Wrapper, 16 oz
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For the filling

2 cups shelled edamame, thawed if frozen
½ cup firm tofu, crumbled
2 scallions, green parts only, thinly sliced
1 tbsp fresh ginger, finely grated
1 tbsp tamari
1 tsp toasted sesame oil
¼ tsp white pepper
¼ tsp salt

For the dipping sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp maple syrup
½ tsp chili flakes (optional)

For serving

1 tbsp sesame seeds, for serving (optional)
2 scallions, green parts only, thinly sliced, for serving (optional)

Instructions

1
Make the dipping sauce: whisk together the 3 tbsp tamari, rice vinegar, 1 tsp sesame oil, and maple syrup in a small bowl until combined. Stir in the chili flakes, if using, and set aside.
2
Make the filling: add the edamame to a food processor and pulse 8–10 times until coarsely chopped — the mixture should be chunky, not a smooth paste. Transfer to a large mixing bowl.

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