ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Edamame Wontons

Leo Gong, Dan Becker
Yield Makes 30 wontons

Ingredients

  • 1 3/4 cups shelled frozen edamame (10 oz. package)
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon lemon juice
  • 1/4 to 1/2 tsp. salt
  • 1 tablespoon minced chives
  • 1 tablespoon vegetable oil
  • 30 round wonton wrappers (3 1/2 in. diameter)
  • Cilantro leaves
  • Soy sauce, for serving

How to Make It

  1. Cook edamame according to package instructions.

  2. Reserve 1/2 cup cooking water; drain edamame and set 3/4 cup aside.

  3. In a blender, whirl remaining 1 cup edamame with ginger, lemon juice, salt, and about 1/3 to 1/2 cup reserved cooking water.

  4. Transfer edamame paste to a bowl, mix with whole edamame and chives.

  5. Bring a large, deep pot of salted water to a gentle boil and add vegetable oil.

  6. Fill wonton wrappers with 1 tsp. edamame filling and top filling with a cilantro leaf (cover unfilled wrappers with a moist towel). Moisten wrapper edges with water, fold over filling, and press to seal. Boil wontons in batches until they float to surface, 2 minutes. Serve with soy sauce.