Leo Gong, Dan Becker Photo by: Leo Gong, Dan Becker

Edamame Wontons

Sunset DECEMBER 2007

  • Yield: Makes 30 wontons


  • 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


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.


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Edamame Wontons recipe