Vegan Edamame Dumplings

Total time50 min

Prep time35 min

Cook time15 min

4.5

(15)

These steamed dumplings are the kind of crowd-pleaser that disappears fast — tender, pleated parcels filled with a chunky edamame and tofu mixture that's savory, satisfying, and completely plant-based. The filling gets its depth from freshly grated ginger, toasted sesame oil, and tamari, with scallion greens adding a gentle bite throughout. Pulsing the edamame in a food processor rather than blending it smooth keeps the texture interesting — you get real substance in every bite, not a mushy paste. Steaming the dumplings over boiling water for 8 to 10 minutes gives the wrappers that gorgeous translucent, silky finish without any need for butter or animal fats. The dipping sauce — tamari, rice vinegar, a touch of maple syrup, and optional chili flakes — comes together in seconds and ties the whole plate together beautifully. This recipe makes 24 dumplings and serves 4, so it works equally well as a starter or a full weeknight dinner.

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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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