Pregnancy Friendly Vegan Edamame Dumplings
Total time50 min
Prep time35 min
Cook time15 min
4.5(15)
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Learn more →Ingredients
4 servings
For the dumplings
- 24 round dumpling wrappers (gyoza-style)
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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